Kimchi in the region, located at the center of Korea, looks wealthy and
colorful. Combining the abundant seafood of the West Sea and the
vegetables of the mountainous regions near the East Sea, the region is
famous for the flavors and the many kinds of Kimchi it produces. The
fish juice preferred in this
region is less salty than in other regions which include that of shrimp
and yellow corvenia. Unsalted shrimp, Alaska pollack, or cutlass fish,
and salted anchovy juice are also added sometimes. The Kimchies in the
region are not too salty nor too flat, which would be most agreeable to
most of the Western people who try Kimchi for the first time.
Chonggak Kimchi (Whole Young Radish Kimchi)
Bossam Kimchi
White Kimchi
Beeneul Kimchi
Dongchimi (Radich Liquid Kimchi)
Sweet Potato Leafstock Kimchi
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