Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji orkimchi.
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These dishes are commonly served withkimchiand other banchan (side dishes).
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Various types ofkimchican be added as well: "nabakkimchi", "dongchimi" or "baechukimchi".
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Pyeonyuk is a usual dish at gimjang, the season ofkimchimaking.
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As for "jeyuk pyeonyuk", it is dipped into the brine of "saeujeot" (fermented salted shrimp) and wrapped withkimchi.
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A similar process is used in the traditional production ofkimchi.
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The meal is usually served withkimchiand a bowl of rice.
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Moreover, the museum provides detailed explanations of the process of makingkimchiwith a diorama for each step.
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Dongchimi is fermented like other varieties ofkimchi, but its maturing period is relatively short (2-3 days).
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Indeed, well-fermentedkimchiand chilled rice can produce a flavor of greater richness as opposed to freshly madekimchiand rice.
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Its name literally translates askimchifried rice.
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Most types ofkimchicontain onions, garlic, and chilli peppers, all of which are salutary.
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Choppedkimchior seafood is mixed into a wheat flour-based batter, and then pan fried.
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In winter, after pheasant is caught, it is frozen and sliced to make dongchimi (white radishkimchi) to use as a snack for liquor.
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Sometimes cooked on a grill withkimchitogether at either side.
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