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.
Recipe for Dongchimi Korean Radish Water Kimchi 동치미
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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...
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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.
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The Corner Place - Dongchimi Guksu (Part II)
Raven eats her Dongchimi Guksu.
Thu, 29 Jan 2015 15:48:45 -0800
tobiko (a flying fish roe) with the wontons, or dongchimi (a variety of kimchi) with the quail, but which will thrill your tastebuds and make you want to learn more. Joo balances his dishes, introducing exciting spices and flavours to the palate with ...
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 ...
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, ...
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 ...
Tue, 11 Feb 2014 03:12:13 -0800
Three of the most popular kimchi are tongbaechu kimchi (whole cabbage kimchi) made from uncut cabbage stuffed with seasonings;kkakdugi (diced radish kimchi) radish cut into small cubes and mixed with seasonings; and dongchimi (watery radish kimchi) ...
Sun, 27 Jan 2013 15:41:51 -0800
The host visits a rural village in North Chungcheong Province to learn about the cabbage harvest, communal kimchi-making event, the making of the kimchi filling, and how to make dongchimi, the clear watery radish kimchi. Made with assorted vegetables ...
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