The dishes in the Kyongsang Province are usually numbingly hot with
much chili and
garlic; Kimchi is not an exception.
It is thick with hot chili and garlic, salty with
fish juice. And the vegetables
are salted with much salt to prevent from going sour in the warmer
climate. There is little liquid in Kimchi and less seasoning is used.
Anchovy juice is boiled
and the flesh and bones are filtered out before added to Kimchi.
Sometimes the juice made of cutlass entrail is added for seasoning.
Leek Kimchi and Burdock Kimchi are the most famous of the region.
Wild Sesame Kimchi
Burdock Kimchi
Scallion Kimchi
Eggplant Kimchi
Godeulbaegi Kimchi
Dried Radish Kimchi
Leek Kimchi
Dropwort Kimchi
Beejimi
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