Kimchi is a representative dish that symbolizes Korean culture and is loved by people worldwide. Learn about the types, ingredients, flavors, and preparation methods of kimchi while simultaneously improving your Korean language skills! Next, try making kimchi yourself and put the words you've learned into practice in real life!
Table of contents
- Basic
Vocabulary Related to Kimchi
- Types
of Kimchi
- Vocabulary
Related to Kimchi Ingredients
- Vocabulary
Used in the Kimchi-Making Process
- Proverbs
and Expressions Related to Kimchi
1. Basic Vocabulary Related to Kimchi
l 김치: Fermented
Korean side dish made with vegetables and seasonings.
저는 매일 밥과 김치를 먹어요.
I eat rice and kimchi every day.
l 배추: Napa
cabbage is the main ingredient in most kimchi.
배추를 절여야 김치를 만들 수 있어요.
You need to salt napa cabbage to make
kimchi.
l 무: Korean radish is a key ingredient in
many types of kimchi, such as kkakdugi.
무는 김치의 아삭한 식감과 시원한 맛을 더해줍니다.
Radish adds a crunchy texture and
refreshing flavor to kimchi.
l 양념:
Seasoning or spices.
김치의 맛은 양념에 따라 달라져요.
The taste of kimchi varies depending on the
seasoning.
l 발효:
Fermentation.
김치는 발효 과정에서 깊은 맛이 생겨요.
Kimchi develops a deep flavor during
fermentation.
l 김장: The
traditional Korean practice of making and storing a large amount of kimchi for
winter.
올해 김장은 가족 모두 함께했어요.
This
year, the whole family participated in making kimjang.
l 김치냉장고: Kimchi
Refrigerator
김치냉장고는 김치의 발효와 보관에 이상적인
온도를 유지해 줍니다.
A Kimchi Refrigerator helps maintain the
ideal temperature for fermenting and storing kimchi.
※ Below is the audio file of the example sentences above.
2. Types of Kimchi
There are over 200 varieties of kimchi in
Korea. Here, we introduce 12 of the most popular types enjoyed by Koreans.
l 배추김치 (Baechu Kimchi): Korea's
representative kimchi is made by salting napa cabbage and fermenting it with
seasonings such as red chili powder, garlic, and ginger.
 |
| Baechu Kimchi [Photo Credit] KTO, Alex Bundo |
배추김치는 한국 식탁에서 빠질 수 없는 반찬입니다.
Baechu kimchi is an essential side
dish on Korean tables.
l 깍두기 (Kkakdugi): Diced radish kimchi with
a crunchy texture.
 |
| Kkakdugi [Photo Credit] Pixabay, Dongwon Lee |
깍두기는 설렁탕과 잘 어울리는 김치입니다.
Kkakdugi is a kimchi that pairs
perfectly with seolleongtang (Korean ox bone soup).
l 열무김치 (Yeolmu Kimchi): A summer kimchi made
with young radishes.
열무김치는 비빔밥에 곁들여 먹기 좋아요.
Yeolmu kimchi is excellent for pairing
with bibimbap.
l 파김치 (Green Onion Kimchi): Kimchi is made
with long green onions, which offer a fragrant flavor.
 |
| Green Onion Kimchi [Photo Credit] KTO, Alex Bundo |
파김치는 구운 고기와 함께 먹으면 더 맛있어요.
Green onion kimchi tastes even better
with grilled meat.
l 오이소박이 (Oi Sobagi): Cucumber stuffed with
seasoning after being salted.
오이소박이는 여름철 인기 있는 김치입니다.
Oi sobagi is a popular kimchi during
summer.
l 동치미 (Dongchimi): Water-based kimchi made
with radishes, known for its refreshing and clean taste.
 |
| Dongchimi [Photo Credit] KTO, Kim Ji-ho |
동치미는 겨울철에 국수와 함께 먹기 좋아요.
Dongchimi is perfect to eat with
noodles during winter.
l 갓김치 (Gat Kimchi): Kimchi made with mustard greens, offering a spicy and tangy flavor.
갓김치는 갓 특유의 알싸하고 톡 쏘는 맛과 향, 아삭아삭한 식감이 살아 있어 인기가 많아요.
Gat Kimchi is highly popular for
its unique spicy and tangy flavor, the distinctive aroma of mustard greens, and
its delightfully crunchy texture.
l 보쌈김치 (Bossam Kimchi): Napa cabbage leaves
stuffed with meat and various ingredients.
 |
| Bossam Kimchi [Photo Credit] KTO, Kim Ji-ho |
보쌈김치는 보쌈과 함께 손님을 대접할 때 잘 어울리는 음식입니다.
Bossam Kimchi pairs perfectly
with bossam (Korean boiled pork) and is an excellent choice for
serving guests.
l 백김치 (Baek Kimchi): White kimchi made
without red chili powder, offering a mild and clean flavor.
 |
| White kimchi [Photo Credit] Pixabay, Eunyoung Lee |
백김치는 맵지 않아서 아이들도 잘 먹어요.
White
kimchi isn’t spicy, so even kids enjoy it.
※ Below is the audio file of the example sentences above.
l 나박김치 (Nabak Kimchi): A watery kimchi made with thinly sliced radish and cabbage in a light, refreshing brine.
 |
| Nabak Kimchi [Photo Credit] KTO, Alex Bundo |
나박김치는 국물이 많아 시원하고 개운한 맛이 특징입니다.
Nabak kimchi has a lot of broth, offering a
cool and refreshing taste.
l 총각김치 (Chonggak Kimchi): Young radish kimchi with a crunchy texture and a slightly spicy, tangy flavor.
 |
| Chonggak Kimchi [Photo Credit] KTO, Alex Bundo |
총각김치는 아삭아삭한 식감으로 남녀노소 모두에게 인기입니다.
Chonggak kimchi is loved by all for its
crisp texture.
l 섞박지 (Seokbakji):
A mixed kimchi made with cubed radish, napa cabbage, and other vegetables in a
spicy seasoning.
섞박지는 칼칼하고 시원한 맛으로 입맛을
돋우며, 아삭아삭한 식감이 살아 있어 씹는 즐거움을 더합니다.
Seokbakji's spicy and refreshing flavor
stimulates the appetite, and its crunchy texture adds to the joy of eating.
3. Vocabulary Related to Kimchi Ingredients
Kimchi varies widely depending on the
region, climate, and ingredients, with each type having its unique combination
of ingredients and seasonings. You can create various types of kimchi tailored
to your taste based on the following ingredients.
l 고춧가루: Red
chili powder.
 |
| Red chili powder [Photo Credit] KTO, Alex Bundo |
고춧가루를 많이 넣으면 김치가 매워요.
Adding a lot of red chili powder will make
the kimchi spicy.
l 마늘:
Garlic.
마늘은 김치 맛을 더 깊고 풍부하게 만들어줘요.
Garlic enhances the flavor of kimchi,
making it more profound and more prosperous.
l 생강:
Ginger.
생강을 약간 넣으면 더 향긋한 김치가 돼요.
Adding a bit of ginger makes the kimchi
more aromatic.
l 젓갈:
Fermented fish sauce.
 |
| Fermented shrimp sauce [Photo Credit] KTO, Alex Bundo |
멸치젓갈과 새우젓갈이 김치에 많이 사용돼요.
Anchovy and shrimp sauces are commonly used
in kimchi.
l 소금: Salt.
소금은 배추를 절이는 데 필수예요.
Salt is essential for salting napa cabbage.
l 설탕 (Seoltang): Sugar.
설탕은 김치의 감칠맛을 더해주는 역할을 해요.
Sugar enhances the umami flavor of kimchi.
Seafoods such as oysters, squid, shrimp,
and fruits like apples, pears, and jujubes are sometimes added to kimchi.
4. Vocabulary Used in the Kimchi-Making Process
Step 1: Preparing the ingredients
l 김치에 필요한 재료인 배추, 무, 파, 고추, 마늘, 생강 등을
준비합니다.
Prepare
the necessary ingredients for kimchi, such as napa cabbage, radish, green
onions, chili peppers, garlic, and ginger.
l 재료를 깨끗이 씻고 손질합니다.
Wash
and prepare the ingredients thoroughly.
l 배추는 겉잎을 제거하고 반으로 자릅니다.
Remove
the outer leaves of the cabbage and cut it in half.
l 무는 채를 썰거나 깍뚝 썹니다.
Slice
the radish into thin strips or cube it.
※ Below is the audio file of the example sentences above.
l 파는 어슷썰고, 고추, 마늘, 생강은 잘게 다집니다.
Cut
the green onions diagonally, and finely chop the chili peppers, garlic, and
ginger.
Step 2: Making the seasoning
l 고춧가루에 약간의 물을 부어 촉촉하게 불려줍니다.
Add a
small amount of water to the red chili powder to moisten it.
l 다진 마늘, 생강, 젓갈, 설탕 등을 넣고 골고루 섞습니다.
Mix in
minced garlic, ginger, fermented seafood, and sugar evenly.
l 양념이 고루 섞이도록 충분히 저어줍니다.
Stir
thoroughly to ensure the seasoning is well combined.
Step 3: Salting the napa cabbage
l 배추를 소금물에 담근 후 줄기 부분에 소금을 뿌립니다.
 |
| Salting the napa cabbage [Photo Credit] KTO, Alex Bundo |
Soak
the napa cabbage in salt water, then sprinkle salt on the stems.
l 배추가 고르게 절여지도록 가끔 뒤집어 줍니다.
Turn
the cabbage occasionally to ensure even salting.
l 절여진 배추는 깨끗한 물에 여러 번 헹군 뒤 물기를 제거합니다.
Rinse
the salted cabbage thoroughly in clean water and drain the excess water.
Step 4: Filling
and mixing
l 절인 배추의 잎 사이에 양념을 넣고 골고루 발라줍니다.
Spread
the seasoning between the leaves of the salted cabbage evenly.
l 겉잎으로 배추를 감싸 정리합니다.
 |
| Wrap the cabbage with its outer leaves [Photo Credit] KTO, Alex Bundo |
Wrap
the cabbage with its outer leaves to secure it.
Step 5: Storing
l 완성된 김치는 김치통에 하나씩 차곡차곡 담습니다.
Place
the prepared kimchi neatly into the kimchi container, layer by layer.
l 김치 위에 우거지를 덮어 공기가 닿지 않게 합니다.
Cover
the top of the kimchi with outer cabbage leaves to prevent air exposure.
l 김치를 실온에서 발효시킨 뒤, 발효가 완료되면 냉장고에
보관합니다.
Let
the kimchi ferment at room temperature, and once fermentation is complete,
store it in the refrigerator.
※ Below is the audio file of the example sentences above.
5. Proverbs
and Expressions Related to Kimchi
l 떡 줄 사람은 생각도 않는데 김칫국부터 마신다.
Literal
Translation: "Drinking kimchi soup before someone
even thinks of giving you rice cake."
Meaning:
A proverb that metaphorically expresses rejoicing or
disappointment over something that hasn’t been decided yet.
l 김치국부터 마신다.
Literal
Translation: "Drinking kimchi soup first."
Meaning:
Similar to the above proverb, it describes acting as if
something has been decided or achieved when it is still uncertain.
l 파김치가 되다.
Literal
Translation: "Becoming like green onion
kimchi."
Meaning:
A metaphor for being completely exhausted and drained of energy.
l 김칫국에 밥 말아먹는 소리 한다.
Literal
Translation: "Talking as if pouring rice into
kimchi soup to eat."
Meaning:
Refers to saying something meaningless or having empty hopes and
dreams.
l 김치 없이 밥 먹는 소리 한다.
Literal
Translation: "Talking as if eating rice without
kimchi."
Meaning:
Since kimchi is an essential part of a Korean meal, this
expression describes attempting something impossible or unimaginable.
l 김치 없이 밥 못 먹는다.
Literal
Translation: "Can't eat rice without kimchi."
Meaning:
Indicates strong dependency on something or someone, similar to needing an
essential part of life.
l 김치 국물도 안 준다.
Literal
Translation: "Not even giving kimchi broth."
Meaning:
Refers to someone being extremely stingy or unwilling to share
even the smallest thing.
l 김치도 때가 있다.
Literal
Translation: "Even kimchi has its time."
Meaning:
Everything has its proper time and place; timing is essential.
l 김치독을 깨다.
Literal
Translation: "Breaking the kimchi jar."
Meaning:
Causing a big problem or ruining a carefully prepared situation.
l 김치도 모른다.
Literal
Translation: "Doesn't even know kimchi."
Meaning:
Describes someone as naive, ignorant, or lacking basic knowledge.
※ Below is the audio file of the example sentences above.
0 Comments