Korean Food 3 Different Kinds Of Kim Chi Recipe
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Home Page > Food and Beverage > Recipes > Korean Food 3 Different Kinds Of Kim Chi Recipe
Korean Food 3 Different Kinds Of Kim Chi Recipe
Posted: Jul 06, 2011 |Comments: 0
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Do you like to eat Kimchi? If you do then I will bet that you either buy it at your local Asian supermarket or you may even make it at home when the spirit hits you. What kind of Kimchi is your favorite Kimchi? There are so many different kinds of Kimchi out there it is mind boggling! Some Kimchi recipes are only made at different times of the year in Korea and some Kimchi is hot and them other kinds of Kimchi are rather mild. Either way I love Kimchi and I make it all the time.
In this article I am going to share three different types of Kimchi with you. Some of them you may be familiar with and some you might not be familiar with at all. Either way I hope you enjoy the information so without any futher adeiu lets look at three different Kimchi types.
1. Kkakdugi Kimchi: This particular type of Kimchi recipe is made with radishes. Not your typical little red radishes that you buy at the local market although I am quite sure that you could use this type of radish if you wanted to. Kkakdugi radishes are a radish that you can find all year long in your local Asian supermarket. The KKakdugi radishes that are grown in the winter time are generally sweeter than the one’s grown in the summertime and, they are firmer than the summer variety as well. It is this versatility of this radish as to why there are so many Korean side dishes made with it in the typical Korean diet. KKakdugi Kimchi can be made with the radish alone or, blended with scallions, cabbage, mustard greens or the green leaf of radish itself just adds to the depth and complexity of the flavor of this Kimchi recipe. This Kimchi recipe also calls for the use of fermented shrimp to be added, but in some cases anchovy paste is used. The fermented shrimp is the preferred method for this Kimchi recipe. Some people who make this particular Kimchi recipe also add Oysters to it but, in this case the Kimchi will need to be eaten quickly as the Oysters can and will go bad quickly!
2. Oi-Sobagi Kimchi Recipe: This Kimchi recipe is made by stuffing cucumbers. This particular Kimchi recipe is most prized and popular in Korea in the summer and spring times of the year. As a cucumber is this Kimchi recipe has a really nice crunch and texture and when it is cold is really very refreshing on a hot summer day! Oi-Sobagi is like any other Kimchi recipes and that means that it is fermented with other vegetables and can turn and sour quickly so this recipes needs to be eaten quickly. It is recommended that if you want to make this particular Kimchi recipe that you do so in small batches because of the souring effect. Now this Kimchi recipe like many others is made with fermented fish but, if you want to experience the full refreshing nature of this recipe then don’t add the fermented fish. The Chinese chive is the most popular stuffing for this Kimchi recipe, but historically in Korea they would stuff this type of Kimchi recipe with leftover cucumber pieces.
3. Pa-Kimchi: This particular Kimchi recipe is a green onion Kimchi recipe and it is a hot and spicy Kimchi recipe. This Kimchi recipes is made of the thicker green onions that are available. These onions have the larger white bulb than regular green onions or scallions. This Kimchi recipe is one that you can use as many anchovy fillets as you want to in order to give this Kimchi it’s salty and hot flavor. For the bests results with this Kimchi recipe you must let it ferment for a day or so.
Well, there you have it! 3 different types of Kimchi recipes for your Kimchi loving curiosity. Now as I stated earlier you may have heard of this kimchi recipes or you may have not. The fact of the matter is that the most popular Kimchi recipe in the world is called Bae Chu Kimchi and it is the most popular Kimchi recipe in Korea and the United States. To learn how to make the most populare Kimchi then Please visit: http://www.richardblainesezcooking.com/do-you-like-korean-food-bae-chu-kim-chi-the-original-kim-chi-recipe Today!
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Richard Blaine -
About the Author:
Easy Cooking is my first food blog. It is the marriage of my love of food and my humble urban kitchen in my very first home that allows me to cook in the fashion that I want. Prior as a life long apartment dweller I never had the kind of kitchen that inspired me in the way my very own home kitchen does. It is small, but it is mine! It is a small 35 square foot floor with a 10×8 wall to wall plan that is a three sided kitchen with long granite counter tops with a bend in each and full granite wall splashes. I have a small Whirlpool 4 gas burner stove/oven and Whirlpool over head microwave oven and both of these units accompany my Whirlpool side by side refrigerator. My kitchen is my favorite place in the entire house. Please visit my blog at: http://www.richardblainesezcooking.com today!
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Article Tags:
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Easy Cooking is my first food blog. It is the marriage of my love of food and my humble urban kitchen in my very first home that allows me to cook in the fashion that I want. Prior as a life long apartment dweller I never had the kind of kitchen that inspired me in the way my very own home kitchen does. It is small, but it is mine! It is a small 35 square foot floor with a 10×8 wall to wall plan that is a three sided kitchen with long granite counter tops with a bend in each and full granite wall splashes. I have a small Whirlpool 4 gas burner stove/oven and Whirlpool over head microwave oven and both of these units accompany my Whirlpool side by side refrigerator. My kitchen is my favorite place in the entire house. Please visit my blog at: http://www.richardblainesezcooking.com today!
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