The radish is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times.
Kimchi,is a traditional Korean banchan consisting of salted and fermented vegetables,most commonly using napa cabbage or Korean radish. A wide selection of seasonings are used,including gochugaru,spring onions,garlic,ginger,and jeotgal,etc. Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.
Takuan,or takuan-zuke,known as danmuji (단무지) in the context of Korean cuisine,is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine,takuan is often served uncooked alongside other types of tsukemono. It is also enjoyed at the end of meals to aid digestion.
Banchan are small side dishes served along with cooked rice in Korean cuisine. Banchan are set in the middle of the table to be shared. At the center of the table is the secondary main course,such as galbi or bulgogi,and a shared pot of jjigae. Bowls of cooked rice and guk (soup) are set individually. Banchan are served in small portions,meant to be finished at each meal and replenished during the meal if not enough. Usually,the more formal the meals are,the more banchan there will be. Jeolla province is particularly famous for serving many different varieties of banchan in a single meal.
Namul refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called san-namul,and spring vegetables are called bom-namul. On the day of Daeboreum,the first full moon of the year,Koreans eat boreum-namul with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come.
Nabak-kimchi (나박김치) is a watery kimchi,similar to dongchimi,in Korean cuisine. It is made of Korean radish and napa cabbage as main ingredients,thinly sliced into rectangular shapes,salted and mixed with vegetables and spices such as cucumber,scallion,Java water dropwort,garlic,ginger,red chilies,chili pepper powder,sugar,salt,and water.
Kkakdugi or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually,Korean radish is used,but other vegetables or fruits can also be used. Kkakduk-kkakduk is an ideophone related to dicing/cubing. Kimchi made with radish that are not diced into cubes are not called kkakdugi. Kkakdugi is a popular banchan enjoyed by Koreans and others.
Jijimi (지짐이) is a type of Korean stew made by boiling meat,fish or vegetables. It is thicker than guk,but thinner than jjigae. Joseon mussang sinsik yori jebeop,the first color-printed Korean cookbook published in 1924,states that "Jijimi tastes better than guk,and jjigae tastes better than jijimi,being smaller in quantity and savorier."
Jangajji (장아찌) or pickled vegetables is a type of banchan made by pickling vegetables. Unlike kimchi,jangajji is non-fermented vegetables,usually pickled in soy sauce,soybean paste,or chili paste. Jangajji dishes are usually preserved for a long period of time,and served with a drizzle of sesame oil. Preserved foods like jangajji were developed to attain a certain level of vegetable consumption during the long,harsh winters on the Korean peninsula.
Gukbap (국밥),hot soup with rice,is a Korean dish made by putting cooked rice into hot soup or boiling rice in soup. It is commonly served in a ttukbaegi. Whereas soup and rice have been traditionally served separately at tables in Korea,Gukbap means food putting rice into a soup. Soup and rice are sometimes served separately in Korean restaurants for several reasons.
Korean regional cuisines are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
Suunjapbang is a cookbook written by Kim-yu in about 1540,during the early period of the Joseon Dynasty of Korea.
Mu or Korean radish is a variety of white radish with a firm crunchy texture.
Pa-kimchi (파김치),also known as green onion kimchi or scallion kimchi,is one of types of Kimchi that Koreans usually eat for banchan and is most popular in Jeolla-do. Pa Kimchi uses medium-thick green onions known as jjokpa,which are fermented to maturity in powdered red pepper gochutgaru,garlic,ginger and seasoned with myeolchi jeot. It is known for its hot spicy taste. Green onions with large,white sections is appropriate in making different kinds of kimchi due to their high sweetness.
Chonggakmu or Chonggak radish,also called ponytail radish,is a variety of white radish. It is a small radish with many fine roots;of which the entire plant,including the leaves and stems,is used in Korean cuisine.
Siraegi (시래기) is a Korean ingredient prepared by drying the leaves and stems of a radish or,less commonly,of a napa cabbage.
The Food Festivals of South Korea are a series of celebrations that provide insight into Korea's cuisine and culture. They range from traditional to modern food,with dishes often featuring local ingredients of the region. They seek to retain Korean cultural identity,raise awareness,and promote local produce,cuisine,and the Korean food industry. Over time,some festivals and dishes such as Chimaek have become part of modern Korean culture and were further popularized by K-dramas.
