Wednesday, 18 April 2012

Kimchi by Provincial

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.

Seoul and 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. 

Baech'u Kimchi
Example : Undried Insam (ginseng) KimchiMisam Kimchi,  
               Hobak Mu-u (pumpkin radish) Kimchi,Sunmu  
               (turnip) KimchiChae KimchiBaech'u Kimchi,  
               Mu-u KimchiBae Kimchi.

North and South Chungcheong Province

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.
Hobak (pumpkin) Kimchi

ExampleGul Ggaktugi (oyster and sliced radishes), Hobak  
              (pumpkin) Kimchi, Shigukch'i(spinach) Kimchi,  
              Kaji (eggplant) KimchiBae KimchiSedum 

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.

ExampleChanran (fish paste and sliced radish) kimchi,  
Ojingeo Mu-u (squid radish) Kimchi
               SikhaeOjingeo Mu-u (squid radish) Kimchi.

North and South Cholla province

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.

 Goguma (sweet potato) kimchi
Example: Baech'u Kimchi with anchovies, Yak  
              (medicine) KimchiO-i (cucumber) Kimchi
              Kaji KimchiGoguma (sweet potato) kimchi
              Goch'u Ip' (red pepper leaves) Kimchi,Dolgat  
              (mustard leaf) KimchiGoldulbagi (Korean  
              lettuce) Kimchi.

North and South Kyongsang province

Located along south and west coasts, North and South Kyongsang Provinces are abundant with various types of seafood.

Example: K'ongnip (bean leaf) KimchiGgaet'ip (sesame leaf) KimchiGoguma(sweet 
              potato stem) KimchiUong (burdock) KimchiMyeolch'i Baech'u (cabbage with  
              anchovies) KimchiManul Julgi (garlic stem) KimchiGaji(eggplant Kimchi,  
              T'oran (taro root) Kimchi, Bak (gourd)Kimchi,
              Sseumbagwi (lettuce) KimchiMinari (dropwort)  
              KimchiGam (parsimon)KimchiMuumallaengi  
Ggaet'ip (sesame leaf) Kimchi
              (dried radish) KimchiSsuggat (Korean lettuce) 

Jeju 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.

Nabak (square cut radish) kimchi
Example: Jeonbok (abalone) kimchiHaemul 
              (seafood) kimchiNabak (square cut radish)  

If I have an opportunity going travel to Korea, I really want to experience the taste all kind of kimchi, and learn how to make it ... how about you?

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