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Kimchi is the most common Korean banchan, or side dish, eaten with rice along with other banchan dishes. Kimchi is also a common ingredient and cooked with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap). Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium and iron, and contains a number of lactic acid bacteria and it is not a highly exportable item from Korea because of its short shelf life, although there is constant researchgoing on to make it last longer. Kimchi is a very crucial part of Korean culture, as shown by the interestin it by the Korean Food Research Institute plus Kimchi is an absolute necessity in every Korean meal.

Koreans still use these ingredients today, but the spice most closely associated with modern kimchi is red pepper powder and they have eaten kimchi with their meals for hundreds of years. Koreans eat approximately 20 kilos of kimchi per person each year, somuch so that when Koreans have their photo taken they say ‘kimchi’instead of ‘cheese’. They make kimchi with their family on the first Monday of December. Koreans eat Tteok on special occasions, such as New Year’s Day, Chuseok (Korean Thanksgiving day) and the 100th day of a baby’s birth. Koreans aretrained to use the spoon and the chopsticks correctly from childhood.

In conclusion, Kimchi is Korea’s spicy fermented vegetable dish. Made of lactic acid-fermented vegetable food, Kimchi is an exotic, super spicy side dish. An excellent contributor to the human body, Kimchi is never fickle where flavor is concerned & is becoming more popular around the world!

This entry was authored on Friday, June 6th, 2008 at 2:02 am and is catagorized under Food, Korea Trip. You may follow any responses to this page through this RSS 2.0 feed. You may leave a response, or trackback from your own site.