Dongchimi

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Dongchimi

Dongchimi served as banchan

Korean name

Hangul	동치미
Hanja	冬치미
Revised Romanization	dongchimi
McCune-Reischauer	tongchi'mi

Dongchimi is a variety of kimchi consisting of daikon, baechu (hangul: 배추, Chinese cabbage), spring onions, fermented green chili, ginger, bae (hangul 배: Korean pear) and watery brine in Korean cuisine. Just like the term comprising dong (hangul: 동; hanja: 冬; literally "winter") and chimi (hangul: 치미, an ancient term for kimchi), this kimchi is traditionally consumed during the winter season.^[1]

Dongchimi is also fermented as other varieties of kimchi, but its maturing period is relatively short (2-3 days). Korean people sometimes make dongchimi right before gimjangcheol (hangul: 김장철, the season for preparing kimchi for the winter, usually in late autumn) comes. Especially ibuk jibang (hangul: 이북지방: referring to Hamgyeong-do, Pyeongan-do in North Korea) is famous for its dongchimi.^[2]

With its cool and clear brine, dongchimi is used as a soup for making dongchimi guksu (동치미국수 Korean cold noodle soup made with dongchimi), and naengmyeon (냉면, Korean cold noodle soup), or served when people eat tteok (떡, Korean rice cake) or steamed sweet potato. ^[3]

1 Ingredients
2 Types
3 Preparation
4 See also
5 References
6 External links

[edit] Ingredients

Basically radish is the most important ingredient. Red peppers are needed although dongchimi is less spicy taste than other types of Kimchi. Leaf mustard, garlics, gingers and leeks. For other materials, salt is required.^[4]

[edit] Types

Juksun dongchimi (죽순동치미)

Leaves of bamboo is the right point when making this dongchimi. The leaves affect on whole taste more freshy and tidy. Its term for storation is also much longer than other ones.^[5]

This variety of dongchimi ferments more slowly than other kinds, as it is less salty than other types. It is a local specialty of South Jeolla province.

Red dongchimi

This variety of dongchimi is similar to other sorts of dongchimi, with the exception that its liquid is red (from added kimchi juice), rather than transparent, as with the standard form of dongchimi. Its term for maturing is by far longer than other ones so some people prepare this for the first time on gimjang season.

Baechu dongchimi (배추동치미)

Pickling brine and cabbage are the difference in making this dongchimi. Additionally, soup soaking kelp is added. When boiling this soup, the following ingredients are needed: kelp, shrimp, onions, dried anchovy, and garlic. Let it cool after boiling. Radish is also contained but chopped little. ^[6]

[edit] Preparation

Radish : When buying it, try to touch itself. Little bit solid one is the best. And then, wash and polish them with hands or other utensils.
Washed radish should get into salt thoroughly.
Other ingredients does not have to be sliced or chopped. Only garlics and gingers should be chopped. It would be better to keep them into small net or something.
In case of red peppers, ripen one is needed. Just buy them and let them be bathed in the sunshine one day or so. Ripen peppers may sell in markets. Next, put into radishes prepared and peppers into kinds of jar. At this moment, other ingredients go into the jar altogether.
Keep them about 2~3 days and pour water with salt( 2½C).
Pair is good additional item for making its taste attractive.^[7]