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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