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Dongchimi served as banchan
Type Kimchi
Place of origin Korea
Serving temperature Cold
Main ingredients Radish, baechu, scallions, green chili, ginger, bae
Cookbook: Dongchimi  Media: Dongchimi
Hangul 동치미
Hanja 冬치미
Revised Romanization dongchimi
McCune–Reischauer tongchi'mi

Dongchimi is a variety of kimchi consisting of radish, baechu (hangul: 배추), scallions, fermented green chili, ginger, bae (hangul 배: Korean pear) and watery brine in Korean cuisine. As the name dong (hangul: 동; hanja: ; literally "winter") and chimi (hangul: 치미, an ancient term for kimchi), suggests, this kimchi is traditionally consumed during the winter season.[1]

Dongchimi is fermented like other varieties of kimchi, but its maturing period is relatively short (2-3 days). Although it can be made at any time of the year, it is usually made during the gimjang season. The northern regions consisting of Hamgyeong-do and Pyeongan-do in North Korea are particularly famous for their dongchimi.[2]

The clear and clean taste of the watery dongchimi is used as a soup for making dongchimi guksu (동치미국수 cold noodle soup made with dongchimi) and naengmyeon, or served with tteok or steamed sweet potatoes to balance out the rich flavors.[3]


Radish is the most important ingredient in dongchimi. Whole green or red peppers can be added as decoration but are not required. Leaf mustard, garlics, gingers and leeks, as well as other salted ingredients may be included.[4]


  • Baechu dongchimi (Cabbage dongchimi, 배추동치미)

Radish and baechu stuffed with ingredients such as julienned radish, Korean chives, red peppers, garlic, and ginger is pickled in brine. Kelp stock is added for deep flavor before fermentation.[5]

  • Daenamu dongchimi (Bamboo dongchimi, 대나무동치미)

Bamboo leaves are used as a main ingredient, giving the dongchimi a crisp and clean taste while adding texture. The fermentation process takes longer than other varieties of dongchimi due to its lower sodium content but it can also be stored much longer.[6] It is a local specialty of South Jeolla province.

  • Gungjung dongchimi (Royal dongchimi, 궁중 동치미)

Made from small radish, yuja, pomegranate, and Korean pears are added for a fragrant version.[7]

There are many other variations depending on region and personal taste.

See also[edit]


External links[edit]

Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Dongchimi — Please support Wikipedia.
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61 news items

CNN Indonesia

CNN Indonesia
Wed, 27 Apr 2016 01:48:45 -0700

Dari sekitar 180-an jenis Kimchi, yang paling banyak dikenal adalah Baechu Kimchi (kubis napa), Baechu Geotjeori (Kimchi kubis napa yang tidak difermentasi), Bossam Kimchi (ragam sayuran), Baek Kimchi (Kimchi putih), Dongchimi (Kimchi dengan bahan ...

Grub Street

Grub Street
Fri, 26 Feb 2016 05:40:34 -0800

Whenever I'm in L.A. I go there, or Corner Place in Koreatown for dongchimi guksu, which is white-radish-kimchee soup and noodles. After my Tsujita fix, I headed to Baroo, which is run by my culinary-school friend Kwang Uh. Baroo is the only restaurant ...

Eater LA

Eater LA
Wed, 10 Feb 2016 11:55:14 -0800

Opening a Korean barbecue restaurant in LA's Koreatown requires a strong stomach for competition. Alongside the plethora of different dining options, the abundant availability of high-quality meat and the format's accessibility to non-Korean tastes has ...

Fox News

Fox News
Wed, 07 Oct 2015 02:27:27 -0700

Airplane food has long been the brunt of negative jokes, and any mention of it is almost always accompanied by a grimace. Mystery meat, limp vegetables, and mashed potatoes from a package…. No wonder we usually get off long flights hungering for “real ...


Tue, 06 Oct 2015 09:19:54 -0700

Pumpkin rice, Dongchimi noodles, Jedong Korean Ginseng Chicken Soup – all touches that gave me a farm-fresh sample of Korean culinary culture before I ever landed in Seoul. And when I longed for some “American” food on the trip home, succulent beef ...

Korea JoongAng Daily

Korea JoongAng Daily
Fri, 29 Jan 2016 07:12:32 -0800

From top: Famous local products from Ganwol Island in South Chungcheong include eoriguljeot, or fermented oysters; oyster rice; oyster jeon, or pancakes; and oysters served with the watery brine of dongchimi, a type of kimchi made with radish.

The Korea Herald

The Korea Herald
Fri, 20 Nov 2015 00:37:30 -0800

There are dozens of types of kimchi popularly eaten throughout the country, including baechu kimchi (napa cabbage kimchi), dongchimi (radish water kimchi) and chonggak kimchi (radish kimchi with chili pepper). The centuries-old culture of making kimchi ...

Los Angeles Times

Los Angeles Times
Thu, 30 Apr 2015 08:00:49 -0700

Name of restaurant: Jjukku Jjukku, which is a reference to the Korean word for baby octopus, jjukkumi. This explains the cartoon octopus and his friends on the server's logo-ed T-shirts. Concept: The restaurant, which opened in October of last year ...

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