Life in Korea: Kimchi- Korea's Food

Types of kimchi differ from region to region, depending on harvest and weather conditions. Each family also has its own recipe handed down from generation to generation. The number of specific kimchi types can not be easily counted. However, the Korean Food Academy has categorized over 100 different types.

The flavor depends on ingredients, condiments, the amount of salt, and level of spice used in each region. Korea's various regions produce different types of agricultural products, and this is reflected in each region's type of kimchi. The southern provinces (North and South Cholla Provinces and North and South Kyongsang Provinces) tend to use more salt and seafood so the taste is stronger and sweeter. To the north, kimchi tastes less salty and is very mild.

Various Types of Kimchi

Gat Kimchi (Mustard Leaf)	Baech'u Keot'cheoli (Cabbage)	Oi Sobaki (Cucumber)	Muuch'ae Kimchi (Thin-Sliced Radish)
Nabak Kimchi (Square-Sliced Radish)	Bossam Kimchi (Wrapped Cabbage)	Ch'ongak Kimchi (Ponytail Radish)	T'ong Baegu'u Kimchi (Whole Cabbage)
Bae Kimchi (Cabbage Without Pepper)	Goldulbbaegi Kimchi (Korean Lettuce)	P'a Kimchi (Green Onion)	Ggaktugi (Cubed Radish)

Temple Kimchi
Buddhism has a strong influence on Korean life, including food. According to strict Buddhist doctrine, people must eat only vegetables and plants. Mahayana (Daseung Buddhism) has a tradition to serve food to the public in a way to accumulate their virtuous believes that making food and eating it is self-discipline.

The important feature of temple kimchi is its mild taste compared to others. Monks do not use strong flavored condiments and vegetables. Also, they do not use pickled fish paste since they believe the raw material causes anger. Instead, they use many kinds of herbs, pine nuts, wild sesame, peanuts, pumpkin, flour juices, and potato-boiled water.

*Temple Kimchi* in Four Seasons**
Winter	Baech'u Kimchi, Chonggak Kimchi, Jang kimchi, Bae Kimchi, Ggaktugi, Bossam Kimchi
Spring	Nabak Kimchi, Minari Kimchi, Samdongch'u Kimchi, Baech'u Minari Kimchi
Summer	Oi Sobagi Kimchi, Yeolmu Kimchi, Beach'u Kimchi, Gaji Kimchi, Kongnip Kimchi
Fall	Kongnip Kimchi, Goldulbaggi Kimchi

Seoul / Kyonggi Province
Kimchi in the capital city and the surrounding region features a variety of luxurious food and delicacies since it has diverse types of agricultural and seafood products, as well as being the center of commerce for Korea.
Undried Insam (ginseng) Kimchi, Misam Kimchi, Hobak Mu-u (pumpkin radish) Kimchi, Sunmu (turnip) Kimchi, Chae Kimchi, Baech'u Kimchi, Mu-u Kimchi, Bae Kimchi

North and South Ch'ungch'ong Provinces
Located in the middle of Korean Peninsula, the area has a moderate rainfall and enriched soil, producing a wealth of rice, vegetables, wild herbs, and greens. These people use fewer condiments since they enjoy the mild and soft taste.
Gul Ggaktugi (oyster and sliced radishes), Hobak (pumpkin) Kimchi, Shigukch'i (spinach) Kimchi, Kaji (eggplant) Kimchi, Bae Kimchi, Sedum Kimchi

Kangwon Province
This area has good crop of grains and wild herbs, as well as a developed industry for seafood and processed fish products. most of the local kimchi products feature seafood.
Chanran (fish paste and sliced radish) kimchi, Sikhae, Ojingeo Mu-u (squid radish) Kimchi

North and South Cholla Provinces

No place in Korea has the natural source of food materials like crops, fishery, and wild vegetables more than the Cholla Provinces. The food culture here has been developed for many generations, and this area has become the homeland for traditional Korean food. This area's kimchi is stronger and spicier than other since it is mainly seasoned with pickled shellfish and salted anchovies.
Baech'u Kimchi with anchovies, Yak (medicine) Kimchi, O-i (cucumber) Kimchi, Kaji Kimchi, Goguma (sweet potato stem) kimchi, Goch'u Ip' (red pepper leaves) Kimchi, Dolgat (mustard leaf) Kimchi, Goldulbagi (Korean lettuce) Kimchi

North and South Kyongsang Provinces

Located along south and west coasts, North and South Kyongsang Provinces are abundant with various types of seafood.
K'ongnip (bean leaf) Kimchi, Ggaet'ip (sesame leaf) Kimchi, Goguma (sweet potato stem) Kimchi, Uong (burdock) Kimchi, Myeolch'i Baech'u (cabbage with anchovies) Kimchi, Manul Julgi (garlic stem) Kimchi, Gaji (eggplant) Kimchi, T'oran (taro root) Kimchi, Bak (gourd) Kimchi, Sseumbagwi (lettuce) Kimchi, Minari (dropwort) Kimchi, Gam (parsimon) Kimchi, Muumallaengi (dried radish) Kimchi, Ssuggat (Korean lettuce) Kimchi

Cheju Island
Cheju island is located off the southern tip of Korea, and is Korea's largest island. The area is unique and distinctive. The geographical characteristic of the island enables it to use rich and extensive seafood products to make kimchi.
Jeonbok (abalone) kimchi, Haemul (seafood) kimchi, Nabak (square cut radish) kimchi

Hwanghae Province (North Korea)
This area is known for its good quality of crops, fruits, and diverse kinds of seafood. The taste of the food is very mild, and the local people have a reputation for serving plenty of food.

P'yongyang Province (North Korea)
P'yongyang Province has cold and long winters, and people here enjoy food made from meat, beans, and green peas to endure the long winter. The kimchi is mild and less salty than in other areas.
Naengmyeon Kyeoul Baech'u (cold noodle winter cabbage) Kimchi, Gabi (eggplant) Kimchi, Dongch'imi (water radish)

Hamkyong Province (Nother Korea)
The kimchi from this area is mild, watery, and use less chili red pepper than other areas. It is also made with representative seafood products from this area.
Dongch'imi (water radish), Bae (white) kimchi, Kongnamul (bean sprout) kimchi, Ssuk (mugwort) Kimchi, Hamkyung Province Daegu Ggaktugi (cod with sliced radish)

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