Sometimes cooked on a grill with kimchi together at either side.
In winter, after pheasant is caught, it is frozen and sliced to make dongchimi (white radish kimchi) to use as a snack for liquor.
Chopped kimchi or seafood is mixed into a wheat flour-based batter, and then pan fried.
Most types of kimchi contain onions, garlic, and chilli peppers, all of which are salutary.
Its name literally translates as kimchi fried rice.
Indeed, well-fermented kimchi and chilled rice can produce a flavor of greater richness as opposed to freshly made kimchi and rice.
Dongchimi is fermented like other varieties of kimchi, but its maturing period is relatively short (2-3 days).
Moreover, the museum provides detailed explanations of the process of making kimchi with a diorama for each step.
