Dessa är ordets examples relaterade till kimchi. Klicka på valfritt ord för att gå till dess ords detaljsida. Eller, gå till definitionen av kimchi.
Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi.
These dishes are commonly served with kimchi and other banchan (side dishes).
Various types of kimchi can be added as well: "nabak kimchi", "dongchimi" or "baechu kimchi".
Pyeonyuk is a usual dish at gimjang, the season of kimchi making.
As for "jeyuk pyeonyuk", it is dipped into the brine of "saeujeot" (fermented salted shrimp) and wrapped with kimchi.
A similar process is used in the traditional production of kimchi.
The meal is usually served with kimchi and a bowl of rice.
Moreover, the museum provides detailed explanations of the process of making kimchi with a diorama for each step.
Dongchimi is fermented like other varieties of kimchi, but its maturing period is relatively short (2-3 days).
Indeed, well-fermented kimchi and chilled rice can produce a flavor of greater richness as opposed to freshly made kimchi and rice.
Its name literally translates as kimchi fried rice.
Most types of kimchi contain onions, garlic, and chilli peppers, all of which are salutary.
Chopped kimchi or seafood is mixed into a wheat flour-based batter, and then pan fried.
In winter, after pheasant is caught, it is frozen and sliced to make dongchimi (white radish kimchi) to use as a snack for liquor.
Sometimes cooked on a grill with kimchi together at either side.
