[Learn][Korean] A Guide to Kimchi: The Staple of Korean Cuisine

korea kimchi

 

Kimchi is a fundamental part of Korean cuisine, enjoyed for its rich flavors and health benefits. Among the many varieties of kimchi, Baechu Kimchi (배추김치) and Kkakdugi (깍두기) are the most commonly eaten types. Baechu Kimchi is made from napa cabbage, while Kkakdugi is made with cubed Korean radish.

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1. Baechu Kimchi (배추김치) – Napa Cabbage Kimchi

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https://pixabay.com/김치-식사-접시-요리-음식-7613328

 

Baechu Kimchi is the most traditional and widely consumed kimchi in Korea. It is made by fermenting napa cabbage with a seasoned paste.

Ingredients for Baechu Kimchi

Main Ingredients:

• Napa cabbage (배추) – 2.4 kg (salted)
• Thin green onions (쪽파) – 200 g
• Large green onions (대파) – 3 stalks
• Coarse salt (굵은소금) – 200 g (for salting)
• Korean radish (무) – ½ piece (700 g)

Seasoning Ingredients:

• Anchovy fish sauce (멸치액젓) – 5 tbsp
• Fermented shrimp (새우젓) – 2 tbsp
• Korean red pepper flakes (고춧가루) – 15 tbsp
• Sugar (설탕) – 2 tbsp
• Minced garlic (다진마늘) – 3 tbsp
• Plum extract (매실액) – 4 tbsp

Baechu Kimchi is enjoyed both fresh and aged. It is a staple side dish in Korean meals and is also used in dishes like kimchi jjigae (김치찌개, kimchi stew) and kimchi bokkeumbap (김치볶음밥, kimchi fried rice).

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2. Kkakdugi (깍두기) – Cubed Radish Kimchi

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https://pixabay.com/ko/photos/깍두기-무-반찬-요리-음식-517355

 

Kkakdugi is a variety of kimchi made with cubed Korean radish. It has a crunchy texture and a slightly sweet and spicy flavor.

Ingredients for Kkakdugi

Main Ingredients:

• Korean radish (무) – 2 pieces
• Natural salt (천일염) – 3.5 tbsp

Seasoning Ingredients:

• Korean red pepper flakes (고춧가루) – 7 tbsp
• Plum syrup (매실청) – 3 tbsp
• Apple (사과) – ½ piece
• Thin green onions (쪽파) – 5 stalks
• Onion (양파) – ½ piece
• Ginger (생강) – 0.5 tbsp
• Garlic (마늘) – 3 tbsp
• Sand lance fish sauce (까나리액젓) – 2 tbsp
• Fermented shrimp (새우젓) – 1 tbsp
• Salt (소금) – 1 tbsp

Kkakdugi is commonly served with soups like seolleongtang (설렁탕, ox bone soup) and gukbap (국밥, rice soup dishes). Its crunchy texture and balanced flavors complement warm, mild-flavored dishes.

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Comparison: Baechu Kimchi vs. Kkakdugi

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Feature	Baechu Kimchi (배추김치)	Kkakdugi (깍두기)
Main Ingredient	Napa cabbage (배추)	Korean radish (무)
Texture	Soft with layered leaves	Crunchy with cube-shaped pieces
Common Uses	Side dish, cooking ingredient (kimchi jjigae, kimchi fried rice)	Typically eaten as a side dish with soups
Taste	Spicy, tangy, slightly umami	Spicy, slightly sweet, and refreshing

 

 

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Why Kimchi is Essential in Korean Cuisine

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Kimchi is a core element of Korean meals, providing depth of flavor and nutritional benefits. It is rich in probiotics, vitamins, and antioxidants, contributing to gut health and overall well-being.

Baechu Kimchi and Kkakdugi are two of the most popular types, but there are many others, including yeolmu kimchi (열무김치, young radish kimchi), gul kimchi (굴김치, oyster kimchi), and dongchimi (동치미, watery radish kimchi). Each variety has a unique taste and purpose, making kimchi one of the most diverse fermented foods in the world.

For those interested in Korean cuisine, trying Baechu Kimchi and Kkakdugi is an excellent introduction. Making kimchi at home is also a great way to experience Korean food culture firsthand.