English
Dongchimi

Photo: by karendotcom127, CC BY 2.0, Wikimedia Commons

South Korea

Dongchimi

동치미

Food

Side dishesCourse
77kcal · per serving
3/5Spice
🌱 VeganGluten-free
Jump to recipe ↓

About this dish

Dongchimi (Korean: 동치미) is a variety of kimchi in Korean cuisine consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine. As the name dong and chimi (치미, an ancient term for "kimchi"), suggests, this kimchi is traditionally consumed during the winter season. Dongchimi is fermented like other varieties of kimchi, but its maturing period is relatively short (2–3 days). Although it can be made at any time of the year, it is usually made during the gimjang season. The northern regions, particularly Hamgyong Province and Pyongan Province in North Korea, are particularly famous for their dongchimi.

Description: Wikipedia — Dongchimi, CC BY-SA 4.0

Recipe

Plum Radish Water Kimchi (Maesil Dongchimi)

🌶 Spicy 3/5VeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • Korean radish (mu)무
    ↔ No Korean radish (mu)? Daikon is the closest. Turnip works in soups.
    🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
    50 g
  • lotus root연근
    25 g
  • apple사과
    25 g
  • pear배
    30 g
  • glasswort salt (hamcho salt)함초소금
    2 g
  • Broth: plum syrup (maesil-cheong)국물 : 매실청
    30 g
  • ginger syrup (saenggang-cheong)생강청
    15 g
  • glasswort salt (hamcho salt)함초소금
    1 g
  • Korean green chili pepper (cheongyang gochu)청양고추
    10 g

Nutrition per serving

77kcal
18.4gCarbs
0.7gProtein
0gFat
79.2mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Cut the radish with a shaped cutter.
  2. Prepare the radish and lotus root, then lightly brine them with salt.
  3. Cut the apple and pear into bite-sized pieces and sprinkle with lemon juice to prevent browning.
  4. Boil the green chili pepper in water and let it cool.
  5. Add the broth ingredients to the cooled water to make the broth.
  6. Add the brined radish, lotus root, apple, and pear to the finished broth to complete. Serve chilled after 24 hours.
💡 TipPlum syrup and ginger syrup in the dongchimi broth add coolness and a sweet-and-sour taste, which reduced the salt, and sliced green chili peppers add a spicy kick that lowers the dongchimi's saltiness.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

More dishes from South Korea

View all
Recipe
BibimbapKorean rice bowl dish304 kcalNot spicy
Recipe
BulgogiMarinated, grilled Korean beef dish324 kcal🌶 Spicy 3/5🌱 Vegan
Recipe
GimbapKorean seaweed roll320 kcalNot spicy
Recipe
KimchiTraditional Korean dish of fermented vegetables16 kcal🌶 Spicy 3/5🌱 Vegan
Recipe
TteokbokkiSouth Korean dish made from rice and flour cakes383 kcalNot spicy🌱 Vegan
Recipe
NaengmyeonKorean dish of cold noodles92 kcalNot spicy🌱 Vegetarian
Recipe
GalbiGrilled beef or pork ribs in Korean cuisine307 kcalNot spicy🌱 Vegetarian
Recipe
JapchaeKorean dish of stir-fried glass noodles and vegetables198 kcalNot spicy