Muffins recipes

National dish of Korea North

flag of Korea North

  • Independence: 9. 9. 1948
  • Capital: Pyongyang
  • Official language: Korean
  • Population: 24 554 000
  • Area: 120 540 km2
  • International code: KP
  • Currency: North Korean won (KPW)
map of Korea North



  • 4 cups bok choy; sliced crosswise in strip
  • 4 cups Chinese cabbage; sliced crosswise in strip
  • 2 teaspoons pickling salt
  • 1 cup scallions; coarsely chopped
  • 3 teaspoons minced garlic cloves
  • 1 teaspoon dried crushed red pepper flakes
  • 1 teaspoon minced fresh ginger root
  • 1 whole chile de arbol
  • 1/4 cup rice vinegar
  • 3 tablespoons olive oil
Kimchi is national food (dish) of Korea North


Cut the dark green leaves from the white stalks of the bok choy, Slice the white stems crosswise into thin slices. Roll the bok choy leaves lengthwise into a cylindrical shape and slice them and the Chinese cabbage crosswise into narrow strips. Toss these all together and soak in refrigerator with salted water to cover for several hours to over night. Drain well. Combine with salt, onions, garlic, crushed pepper flakes and ginger. Toss to mix and pack into a large jar with lid. Put the whole chile de arbol whole against the side of the jar for garnish. Drizzle on the vinegar and oil and put on the lid. Keep stored in refrigerator and use as needed. This should keep for several weeks. A small amount, chopped fine it makes a great relish.


Kimchi and Korean cuisine are utterly and truly inseparable. For thousands of years (quite literally), Kimchi has been a stable on the dinner tables of Koreans. Over time as Kimchi evolved, so did Korean cuisine. I know of no single food that is so integral to its dining culture yet versatile than Kimchi is to Korean food. It is quite simple: if you want to experience and learn about Korean cuisine, you absolutely must experience and learn about Kimchi as well.

Kimchi is the national dish of Korea as well as a traditional side dish (banchan). The main ingredients of the dish are made from either napa cabbage, cucumbers, radishes or scallions. Kimchi must ferment for at least 1 day but can be fermented for up to several months. Other ingredients and seasonings added to kimchi are carrots, ginger, garlic, fish sauce, salt, red chili, scallions and brine shrimp. Depending on which region the kimchi is made variations will take place. In the north, kimchi is made with less salt, less chili, more watery and is usually not made from brine seafood. In the south, it is made with more salt, more chili, more fish sauce and the fermentation process is hastened by using lots of brine seafood such as anchovies, oysters and shrimp.

© 2011-2015 Site Map Info