Dongchimi is a variety of kimchi consisting of daikon, baechu (hangul: 배추, Chinese cabbage), scallions, fermented green chili, ginger, bae (hangul 배: Korean pear) and watery brine in Korean cuisine. As the name dong (hangul: 동; hanja: 冬; literally "winter") and chimi (hangul: 치미, an ancient term for kimchi), suggests, this kimchi is traditionally consumed during the winter season.
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.
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.
Radish is the most important ingredient in dongchimi. Red peppers are also used, but dongchimi has a less spicy taste than other types of kimchi. Leaf mustard, garlics, gingers and leeks, as well as other salted ingredients may be included.
- 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.
- 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. 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.
There are many other variations depending on region and personal taste.
||Wikimedia Commons has media related to Dongchimi.
Korean radish water kimchi (Dongchimi:동치미)
http://www.maangchi.com/recipe/dongchimi Learn how to read, write, and pronounce "dongchimi"? : http://www.youtube.com/watch?v=R8Tgz5IfWVA.
[korean food] Korean radish water kimchi, Dongchimi, 동치미
korean food : Korean radish water kimchi, Dongchimi, 동치미 Learn how to make a dongchimi recipe!! ☞ http://mykoreanrecipe.com/kimchi/korean-radish-water-kimchi...
Recipe for Dongchimi Korean Radish Water Kimchi 동치미
This version is vegetarian / vegan friendly. 4 small radishes, 2 bunches of spring onions 6 green peppers 1 Asian pear 2 Apples 20 whole bulbs of garlic 1inc...
How to Make Dongchimi or Water Kimchi.m4v
Learn to make dongchimi, or water kimchi, in your own home! It's not as well-known outside of Korea as hot and spicy cabbage kimchi. Instead this is a comple...
Dongchimiguksu: cold noodle soup with radish water kimchi
The recipe is here! . Ihttp://www.maangchi.com/recipe/dongchimiguksu Spicy dongchimiguksu Ingredients: 100 grams (3.5 oz) of thin noodles (somyeon) 1 cup of ...
Do you know 'Dong-chi-mi'.wmv
We are going to present 'Mul-kimchi', which seems to be very easy for foreigners to have a bite. We call it Dong-chi-mi and this is made for globalizing Kore...
Korean vocabulary: dongchimi (동치미)
The recipe is here: http://www.youtube.com/watch?v=ATe2jm83MSg.
Korean food Vocabulary "dongchimi guksu" (cold noodle soup made with dongchimi)
The recipe is here!: http://www.youtube.com/watch?v=lone_v6zDds How to read, write, and pronounce the Korean word "dongchimiguksu" in Korean.
Korean Food : Hamheung Cold Noodles and Dongchimi Cold Noodles / Myung Lee's Cooking Show Ep45
Ingredients (2 serving) • 1봉지 함흥냉면 , 1봉지 동치미냉면 • 함흥냉면양념장 • 1개 오이+1t소금 +1t설탕 • 1개 배 • 1개 자두(얇팍 썰기) • 1개 삶은 달걀 • 1/2 cup 다진 양파 • 2T 참기름 • 2T 유기 농 간장 재료 ...
The Korea Herald
The Korea Herald
Thu, 30 Oct 2014 04:37:30 -0700
Dongchimi is a cold water-based kimchi made with white radish. Its tangy, refreshing liquid and crunchy radishes help with digestion, and it's a perfect match for meat or starch-heavy foods such as rice cakes or sweet potatoes. For first-timers, this ...
The Korea Herald
Fri, 18 Oct 2013 03:43:09 -0700
Dongchimi is a mild water-based kimchi made with a small variety of white radish, called dongchimi mu. Traditionally, dongchimi is made with whole radishes and therefore takes weeks to mature. This recipe is a quick version. The radishes are cut into ...
Mon, 22 Sep 2014 08:31:49 -0700
Kimchi is the bomb in Korea! It's the food that represents Korea in so many ways. It's part of the culture, art and history of Korea. It never fails to appear on the table whether it's breakfast, lunch or dinner. Some Koreans will be satisfied with ...
Wed, 05 Nov 2014 20:30:00 -0800
But unlike here [the South], almost no one makes scallion kimchi, young radish kimchi, or even dongchimi [radish water kimchi]. Cabbage kimchi is usually fermented for a month before it's consumed. And before that, people mostly keep their radish ...
LA Magazine (blog)
Mon, 14 Jul 2014 11:43:19 -0700
Pyongyang naengmyeon (or mul naengmyeon) has a base of beef or chicken broth along with the brine of cabbage or radish water kimchi known as dongchimi. Cucumber slices, Korean pear, and a hard-boiled egg are the bare bones accompaniments, ...
Mon, 08 Dec 2014 18:03:45 -0800
在腦海中想象一下“冬夜”的浪漫吧。大雪、霓虹燈、歡快的聖誕歌、情侶的微笑、溫暖的手套和圍巾、從遠處聽到的賣蕎麥涼糕的聲音、魚糕和清酒…其中必定會有童年回憶中的小吃。比如老爸下班回家時捎回來的糖炒栗子和烤紅薯，老媽親自做的甜米露和水正果， 帶著 ...
Mon, 08 Dec 2014 17:41:15 -0800
Tue, 18 Feb 2014 09:08:30 -0800
I'm a big fan of Hae Jang Chon, Park's BBQ and the Corner Place and (although the BBQ at the Corner Place isn't as good as the dongchimi guksu, aka cold noodle soup, which is sublime). But my new favorite is probably Kang Hodong Baekjeong, which has ...
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