Kimchi is a Korean side dish made from pickled vegetables.
Kimchi may also refer to:
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.
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.
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.
A Kimchi bond is a non-won-denominated financial bond issued in the South Korean market. The name refers to kimchi, a Korean side dish. Woori Bank, which is credited with coining the term, defines it as solely referring to bonds from foreign issuers, a definition echoed by the Ministry of Finance and Economy. However, in practice, the term is also used to refer to non-won-denominated bond issuance by domestic entities. Deutsche Bank credits itself as having executed the first kimchi bond transaction, a US$100 million two-year floating rate note sold by South Korean company SK Global, but the first foreign company to sell non-won-denominated bonds in the South Korean market was Bear Stearns. Although foreign firms had long been permitted to issue won-denominated bonds, typically referred to as Arirang bonds, permission for them to issue foreign currency-denominated bonds was slower in coming. Permission was finally granted due to the strength of the won in 2005.
Soondubu-jjigae is a jjigae in Korean cuisine. The dish is made with freshly curdled extra soft tofu (soondubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood, optional meat, and gochujang or gochugaru. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan.
Baek-kimchi (백김치) or white kimchi is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. Baek kimchi has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy. Baek kimchi consists of salted napa cabbage, radish, minari, spring onions, Korean pear, chestnuts, jujube, ginger, garlic, salt, sugar, and a little bit of chili threads as garnish.
Buchimgae (부침개), or Korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients. More specifically, it is a dish made by pan-frying a thick batter mixed with egg and other ingredients until a thin flat pancake-shaped fritter is formed.
Gimjang (김장), also spelled kimjang, is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime. During the summer months, kimchi is made fresh, from seasonal vegetables. For one month, starting from the tenth month of the year, people prepare large quantities of kimchi that will last throughout the winter.
Kim Lee may refer to:
Kimchi Family is a 2011 South Korean television series, starring Song Il-gook, Park Jin-hee, Lee Min-young and Choi Jae-sung. Song plays a gangster who turn overs a new leaf and begins working at a kimchi restaurant run by two sisters. The series aired on jTBC from December 7, 2011 to February 23, 2012 on Wednesdays and Thursdays at 20:45 (KST) for 24 episodes.
Le Grand Chef 2: Kimchi Battle is a 2010 South Korean film starring Kim Jung-eun and Jin Goo. It was released on January 28, 2010.
Everybody Say Kimchi is a 2014 South Korean morning comedy-drama series starring Kim Ji-young, Kim Ho-jin, Won Ki-joon, and Cha Hyun-jung. It aired on MBC from April 7 to October 31, 2014, on Mondays to Fridays at 7:50 a.m. for 120 episodes.
Kim Ho-jin is a South Korean actor and food show host. Kim has played leading roles in the television dramas Tender Hearts (2001), Sunshine Hunting (2002), Yellow Handkerchief (2003), New Wise Mother, Good Wife, Two Wives (2009), Can't Live Without You (2012), and Everybody Say Kimchi (2014).
Kimchi Cheese Smile is a South Korean sitcom revolving around the life of a kimchi-like family headed by Shin Goo, who are to become in-laws to Sunwoo Eun-sook's cheese-like family. With contrasting classes and values, the sitcom follows these two families through various events in their lives.
Upon its liberation in 1945 and subsequent foundation in 1948, North Korea adopted national symbols distinct from the national symbols of South Korea. The traditional flag of Korea, the Taegukgi, and the symbol Taeguk, were swapped for socialist symbols.
Sang-Young Shin, known professionally as Kim Chi, is a Korean-American drag queen, artist, entrepreneur, and television personality best known for competing on the eighth season of RuPaul's Drag Race. Kim Chi was the first Korean-American contestant on the show as well as the first Korean-American drag queen on American national television. She owns the beauty brand Kim Chi Chic Cosmetics.
Bokkeum-bap (Korean: 볶음밥) or fried rice is a Korean dish made by stir-frying bap with other ingredients in oil. The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dish, as in kimchi-bokkeum-bap.
Some dishes are shared by the two Koreas; however, availability and quality of Northern cuisine is much more significantly affected by sociopolitical class divides.