Window to Korean Culture - The 172^nd Monyhly Event

 Making Kimchi

 We would like to invite you to our monthly event.

We hope to let foreigners know about Korean culture and Buddhism.

- When : Sunday, December  9  at 02:00pm ~ 04:00pm

- Where : Hongbeopsa Temple

- For whom: Foreigners only

- Fee : Free but you can make a donation as much as you want.

- If you want to join the event, sign in beforehand to the following e-mail address with your information as below.

We need your information to report to the supporters so that they support our monthly events.

 A. Full name   B. Nationality   C. Sex  D. Age   E. Job   F. E-mail   G. Phone number

  Application & Information

010-4155-8048 (Rachel)            010-4104-8390 (Song E)

E-mail : [email protected]

http://www.busanbuddhism.com/eng_hannarae/traditional/03.asp

Web cafe :http://cafe.daum.net/hongbeopsa <-Photo album here.

Kimchi is ...

Kimchi (김치 in Korean), is a traditional fermented Korean dish, made of vegetables with varied seasonings. Kimchi may also refer to unfermented vegetable dishes. There are hundreds of varieties of kimchi, made with a main vegetable ingredient such as napa cabbage, radish, green onion or cucumber. Kimchi is the most common 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.

History

The oldest references to kimchi can be found from 2600 to 3000 years ago. The term ji was used until the pre-modern terms chimchae (lit. soaked vegetables), dimchae, and timchae were adopted in the period of the Three Kingdoms of Korea(BC 1C ~ AD 7). The word then was modified into jimchi, and is currently kimchi. Early kimchi was made of cabbage and beef stock only. Red chili, a New World vegetable not found in Korea before European contact with the Americas, was added to kimchi recipes some time after 1500. Red chili pepper flakes are now used as the main ingredient for spice and source of heat for many varieties of kimchi. In the twelfth century other spices, creating flavors such as sweet and sour, and colors, such as white and orange, were added.

Main ingredients

Kimchi varieties are determined by the main vegetable ingredients and the mix of seasonings used to flavor the kimchi. The most popular type of kimchi is the baechu variety but there are many regional and seasonal varieties. Popular variants include ggakdugi which is a kimchi made with cubed radish, pa-kimchi (made with scallions), chonggak-kimchi and oisobagi, a cucumber kimchi with hot and spicy seasoning; gat-kimchi, boochoo-kimchi, kkaennip kimchi features layers of perilla and other spices.

The Kimchi Field Museum in Seoul has documented 187 historic and current varieties of kimchi. Although the most common seasonings include brine, scallions and spices, ingredients can be replaced or added depending on the type of kimchi being made.

Kimchi can be categorized by main ingredients, regions or seasons. Korea's northern and southern sections have a considerable temperature difference. Northern regions tend to have longer winters compared to the southern regions of Korea. 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 uses more salt, chili peppers and myeolchijeot (멸치젓, brined anchovy allowed to ferment) or saeujeot (새우젓, brined shrimp allowed to ferment), myeolchiaekjeot (멸치액젓, "kkanariaekjeot" liquid anchovy jeot, similar to fish sauce used in Southeast Asia, but thicker). In the Seoul area saeujeot is preferred.