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Dongchimi served as banchan
Type Kimchi
Place of origin Korea
Serving temperature Cold
Main ingredients Daikon, baechu, scallions, green chili, ginger, bae
Cookbook:Dongchimi  Dongchimi
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), 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. 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.[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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1119 videos foundNext > 

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.

MBNplus DongChiMi

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...

[korean food] Korean radish water kimchi, Dongchimi, 동치미

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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 ...

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 Dongchimi Noodles 217

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...

Delicious Korean Food - dongchimi noodle

Korean vocabulary: dongchimi (동치미)

The recipe is here: http://www.youtube.com/watch?v=ATe2jm83MSg.

1119 videos foundNext > 

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