Baek-kimchi
Alternative names | White kimchi |
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Type | Kimchi |
Place of origin | Korea |
Main ingredients | Napa cabbage |
Cookbook: Baek-kimchi Media: Baek-kimchi |
Korean name | |
Hangul | 백김치 |
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Hanja | 白-- |
Revised Romanization | baek-gimchi |
McCune–Reischauer | paek-kimch'i |
IPA | [pɛ̝k̚.k͈im.tɕʰi] |
Baek-kimchi[1] (백김치) or white kimchi[1] is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine.[2] Baek kimchi has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy.[3] Baek kimchi consists of salted napa cabbage, radish, minari, spring onions, Korean pear, chestnuts, jujube, ginger, garlic, salt, sugar, and a little bit of chili threads as garnish.[4]
Baek kimchi's mild flavor and crunchy texture makes it a good appetizer when people order main dishes based on beef such as galbi or bulgogi at Korean restaurants. It is also used as a wrap for baek kimchi bossam.[5]
See also
References
- 1 2 (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-23. Lay summary.
- ↑ (in Korean) Baek kimchi at Encyclopedia of Korean Culture
- ↑ (in Korean) Baek kimchi
- ↑ (in Korean) Baek kimchi at Doosan Encyclopedia
- ↑ (in Korean) Well-being food, Segye Ilbo, 2009-01-22. Retrieved 2010-06-27.
External links
- Brief information and recipe about white gimchi
- Brief information and recipe about white gimchi
- (in Korean) General information and recipe about baek kimchii
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