This dish features kimchi with medium-sized chives and scallions mixed with red pepper and salted and fermented anchovies. In order to eliminate the strong, pungent taste that is unique to
Chonggak Kimchi, Whole Radish Kimchi, 小萝卜泡菜, 小蘿蔔泡菜, チョンガッキムチ, チョンガキムチ(ミニ大根キムチ), 총각김치
Whole or half-split young white radishes, with the leaves on, salted and mixed with red chili powder and seasonings. 將嫩蘿蔔用食鹽醃漬後，加入辣椒粉和各種調味料調勻泡製。嫩蘿蔔又稱鮮嫩蘿蔔，指帶纓的小蘿蔔。 ミニ大根を葉ごときれいに洗って塩漬けにし、粉唐辛子などの薬味をまぶして漬けたキムチ。 将嫩萝卜带缨洗净，个头比较大的适当切开，用盐腌渍，然后用辣椒粉和各种调味酱拌匀泡制。
Oi Sobagi, Cucumber Kimchi, 黄瓜泡菜, オイソバギ, キュウリキムチ, 오이소박이
Cucumbers cut lengthwise, slit open, and stuffed with a mixture of chives, garlic, and red chili powder. Makes a crunchy and refreshing summer kimchi. 将嫩黄瓜切成段切上刀口，用盐腌渍后填入用韭菜、蒜头、辣椒粉等制成的调味料进行泡制。黄瓜辛奇口感鲜爽，是夏季美食。 將黃瓜切成段切上刀口，用食鹽醃漬後填入用韭菜、大蒜、辣椒粉等攪拌的調味料製成。 身の柔らかい熟れていないキュウリをぶつ切りにし、十字に切り込みを入れて塩漬けにしたものに、にらやにんにく、粉唐辛子などを混ぜた薬味を挟んで漬けたキムチ。シャキシャキした食感とあっさり風味が特徴の夏の定番。
Yeolmu Kimchi, Young Summer Radish Kimchi, 萝卜缨泡菜, 嫩蘿蔔葉泡菜, ヨルムギムチ, 大根若菜キムチ, 열무김치
Young summer radish is characterized by its short root and thick, abundant green leaves. Yeolmukimchi (young summer radish kimchi) is made without liquid by adding salted shrimp or with liquid
Seokbakji , Radish and Cabbage Kimchi, 白菜萝卜辛奇, 白菜蘿蔔辛奇, 白菜と大根のキムチ, 섞박지
Kimchi made with radish and cabbage leaves. One of the types of kimchi that were served at the royal court, seokbakji is made by mixing radish, cabbage leaves, cucumber, and
Bomdong Geotjeori, Fresh Winter Cabbage Kimchi, 鲜辣春白菜, 鮮辣春白菜, 浅漬け春白菜, 봄동겉절이
Fresh or lightly salted winter cabbage leaves mixed with soy sauce, red chili powder, and sesame oil. Characterized by its refreshing taste, fresh kimchi is the only kimchi seasoned with
Buchu Kimchi, Garlic Chive Kimchi, Chive Kimchi, 韭菜泡菜, プチュギムチ, ニラキムチ, 부추김치
Chive kimchi is eaten mostly in summer, when chives are harvested, and made by mixing chives with salted anchovy juice and red chili powder. This delicacy of Gyeongsang Province is
Bossam Kimchi, Wrapped Kimchi, 包卷泡菜, ポサムギムチ, ポッサムキムチ, 보쌈김치
Napa cabbage, white radish, and assorted ingredients wrapped in a large cabbage leaf. Ingredients such as baby octopus, abalone, oyster, and chestnuts are added for variety and flavor. 把盐渍的萝卜和白菜切成段，用白菜叶把各种馅料包裹起来泡制的辛奇。包菜的馅料里有章鱼、鲍鱼、牡蛎、板栗等，可根据个人口味挑选着吃，而且味道十分清淡爽口。 包卷辛奇是把醃漬的蘿蔔、辛奇切成片，用調味料攪拌，再加入章魚、鮑魚、板栗等後用白菜葉包著吃的特色辛奇。
Baekkimchi, White Kimchi, 白泡菜, ぺッキムチ, 白キムチ, 백김치
Salted Napa cabbage stuffed with a mixture of white radish, Asian pear, Korean parsley, chestnuts, and salted fish. Extra water is poured onto the kimchi. The absence of red chili
Baechu Geotjeori, Fresh Kimchi, 即食鲜白菜泡菜, 即食鮮白菜泡菜, ペチュゴッチョリ, 浅漬け白菜キムチ, 배추겉절이
Tender cabbage leaves shredded, salted, and mixed with bulb onion, salted anchovy juice, and red chili powder, with sesame oil added later. Fresh kimchi is one of the quickest and
