Korean pickles that are drool worthy

Kkakdugi Kkakdugi is a Korean radish Kimchi that has spring onions and ginger in it. To prepare this Korean pickle, radish is cut into cubes. Additionally, salt and red chilli powder is mixed to enhance the flavour

Dongchimi Dongchimi is prepared with Korean radish, napa cabbage, scallions and Korean pear. Further, pickled green chilli, ginger and brine is also added.

Nabak Kimchi Similar to dongchimi, this Korean pickle has a watery texture which makes it a perfect addition to soups. Korean radish and napa cabbage are the main ingredients of this Korean pickle.

Yeolmu Kimchi People in Korea prefer it with their cold noodles and you should try this combination as well. Basically, Yeolmu radish is used to prepare this pickle. However, people also add green onions and red pepper.

Jangajji Jangajji is more of a side dish than a pickle but it has pickled vegetables. Usually the vegetables are pickled in soy sauce, soybean paste, or chili paste in this dish. This is a non fermented vegetable pickling that goes well with many dishes.

Pa kimchi If you plan to visit Korea during spring, you’ll find this on your plate with your meal. Green onions (scallions), which are used to make fermented kimchi, are the key component.

Oi Sobagi Typically, Oi sobagi is served over Korean soups and stews, and it tastes best when it is made right away. Common ingredients in the kimchi paste used to make oi sobagi include fish sauce, anchovy sauce, finely chopped garlic, ginger and chives.

Gat Kimchi The bitter taste of the leaves in gat kimchi is beloved because it harmonises so well with the hot chilli paste. Typically, mustard leaf kimchi is offered as banchan, a common side dish in Korean cuisine.
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