master-cooks | The Underrated Kimchi Varieties You Need To Try According To An Expert

In a culinary world where kimchi is often synonymous with the fiery red napa cabbage variety, there exists a plethora of underrated types that deserve attention. According to experts, these lesser-known kimchi varieties offer a rich tapestry of flavors and textures that can elevate any meal. Among these is the refreshing water kimchi, or mul kimchi, which is less spicy and often incorporates a clear, tangy broth perfect for warmer days. Another variety is chonggak kimchi, made from young radishes and prized for its crunchy texture and robust flavor. Gat kimchi utilizes mustard greens, providing a peppery bite that stands out in stews and rice dishes. Bossam kimchi, a more elaborate version, is stuffed with a mix of nuts, fruits, and seasonings, offering a complex taste profile. Finally, there’s the subtle yet aromatic baek kimchi, which is white and non-spicy, emphasizing the natural sweetness of the ingredients. Each of these varieties showcases the adaptability and regional diversity of kimchi, inviting food enthusiasts to explore beyond the familiar and savor the intricate flavors that have been cherished across generations in Korean cuisine.

How to try these unique kimchi varieties for yourself

If you’d rather leave the preparation of specialty kimchi to the experts, consider visiting local Korean restaurants—be sure to check out the banchan, or side dishes—or Asian grocery stores like H Mart for pre-made options. However, if you’re eager to create your own unique kimchi at home, Sungchul Shim notes that the three types he mentioned "typically require less time and effort [to prepare] than tongbaechu." For optimal results, Shim advises home cooks to "always use fresh, high-quality ingredients to enhance their flavors."

Kkaennip kimchi is crafted using perilla leaves, which impart a fragrant, minty taste. It’s quick to prepare since the kimchi paste does most of the work in "fermenting" the leaves—all you need to do is spread the paste (which likely includes ingredients such as fish sauce, sugar, and gochugaru) over the leaves and seal them in an airtight container for a few hours at room temperature before they’re ready to enjoy.

Oi Sobagi is also quick to make, as it involves dry pickling the cucumbers with salt before stuffing them with vegetables and kimchi seasoning. It can be served right away or left to ferment before being refrigerated. In contrast, chonggak kimchi requires a bit more time to ferment the salted radishes in a kimchi paste made with glutinous rice porridge. However, after a couple of days of fermentation, this kimchi can be savored for several weeks.

The Underrated Kimchi Varieties You Need To Try According To An Expert

How to try these unique kimchi varieties for yourself

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