Share:

Kimchee is a sour, spicy vegetable side dish served at most Korean restaurants. It’s made of fermented cabbage and enjoyed with meat, rice, or tofu. Many Korean chefs use this tasty, potent ingredient to flavor dishes, like stew and stir-fries. If you’re unfamiliar with this traditional banchan, here’s a quick guide on what you should know.

What Is It?

Made with Napa cabbage, radish, onion, garlic, and spices, kimchee is a pickled, fermented side dish that can be eaten alone or as a condiment. High in fiber, calcium, iron, and vitamins A and B, kimchee is a low-calorie, vegan snack that’s just as healthy as it is delicious.

When Was It Created?

Korean restaurantThe first documented mention of kimchee was during the Koryeo Period in Korea. Since Korean winters are extremely cold, the people would work to preserve nutrient-packed vegetables by picking and burying them in glass jars. During the Joseon Dynasty, kimchee variations started to rise in popularity, and people began adding different vegetables and spices into the mix. Soy sauce, chili powder, and sweet potato were introduced to the recipe as trade strengthened with Japan and China. Kimchee’s popularity continued to rise, and today, it can be found in most grocery stores and Korean restaurants in the United States and around the world.

 

If you’d like to try authentic kimchee, head to New Shilawon Korean Restaurant in Honolulu, HI. This eatery specializes in traditional Korean food, and many of the dishes use kimchee, like their soft tofu stew and stir fry. This Korean restaurant only uses fresh ingredients and cooks their food in small batches to ensure a delicious, authentic taste with every bite. View their menu online, or call (808) 944-8700 to place a takeout order. Connect with their team on Facebook and Instagram for the latest news and updates.

tracking