Craving For Some Authentic Kimchi?
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We can be totally pyched when it comes to Korean dishes! Not to mention the irresistible Kimchi that is always a must to be served on the table when we are enjoying a nice Korean bibimbap, bulgogi, or any other Korean traditional meal on the menu.
Kimchi also spelled gimchi, kimchee, or kim chee, is a traditional fermented Koread dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions, or cucumber. It is the most common banchan, or side dish, in Korean cuisine. Kimchi is also a main ingredient for many popular Korean dishes such as kimchi stew, kimchi soup, and kimchi fried rice.
[Source: Wikipedia.org]
Did You Know?
Kimchi can be categorized by main ingredients, regions or seasons. Korea's northern and southern sections have a considerable temperature difference. Kimchi from the northern parts of Korea tend to have less salt as well as less red chilli and usually do not have brined seafood for seasoning. Northern kimchi often has a watery consistency. Kimchi made in the southern parts of Korea, such as Jeolla-do and Gyeongsang-do, uses salt, chili peppers and myeolchijeot (hangul: 멸치젓, brined anchovy allowed to ferment) or saeujeot (hangul: 새우젓, brined shrimp allowed to ferment), myeolchiaekjeot (Hangul: 멸치액젓, "kkanariaekjeot" 까나리액젓, liquid anchovy jeot, similar to fish sauce used in Southeast Asia, but thicker). In the Seoul area saeujeot is preferred.
Saeujeot (hangul: 새우젓) or myeolchijeot is not added to the kimchi spice-seasoning mixture, but is simmered to reduce odors, eliminate tannic flavor and fats, and then is mixed with a thickener made of rice or wheat starch (Hangul: 풀). This technique has been falling into disuse for the past forty years.
Other brined jeot can be used, but are no longer common as modern commercialization has made aekjeot (액젓; either myeolchijeot or saeujeot) more affordable and convenient.
White kimchi (baek kimchi) is baechu (napa cabbage) seasoned without chili pepper and is neither red in color nor spicy. White radish kimchi (dongchimi) is another example of a popular kimchi that is not spicy. The watery white kimchi varieties are a popular ingredient in a number of dishes such as cold noodles in dongchimi brine (dongchimi guksu) and are eaten widely during the summer months.
[Source: Wikipedia.org]
AK Food Shopping Guide
We deliver within 10 days from your ordering. (Please provide delivery address and available phone number, and e-mail it to merchant unsigk@naver.com after purchasing.)
1. How To Order
- Please send in your Name, Contact Number, Delivery Address, Date and Order Number to unsigk@naver.com to make order.
2. Delivery Charge
3. Delivery Time
- Within 7 days after you make order.
4. Receiving Party
- You will receive SMS from Seoul Kimchi at least 1 day before delivery.
- Please ensure that you or a family member is present at the delivery address during the appointed delivery time-frame to receive your purchases.
- In case of any absence, our delivery staff will leave your purchases at your main door. Kimchi have to be kept at low temperature. In such cases, We "AK Food" shall not bear any responsibilities for loss or damage to your purchases.
5. How To Eat Kimchi
- Kimchi should be kept in refrigerator before you have it
- Cut the Kimchi
- You can have it as a side dish or make Kimchi Stew with pork or tuna
Satisfy your cravings now with a dish of the most popular Kimchi among the Korean expats in Malaysia while you have your comfortable meal at home with your loved ones! Yummy.