Godeulppaegi Kimchi, Korean daisy kimchi, 苦菜泡菜, コドゥルペギギムチ, イヌヤクシ草キムチ, 고들빼기김치 Leave a comment

Whole sonchus-leaf crepidiastrum soaked in brine with its roots and mixed with red chili powder and other seasonings. This type of kimchi is also referred to as “ginseng kimchi,” because its pungent taste and fragrance are similar to those of ginseng. It is a delicacy widely eaten in North Jeolla Province.

先将苦菜连根一起用盐水腌渍后,再将其做成辛奇,味道略带苦涩,而且香味类似人参,因此也叫做“人参辛奇”,是全罗北道常见的一种辛奇。

將苦菜連根放入鹽水中醃制而成,其味道微咸,散發獨特香味,與人參類似,因此也被稱為「人參辛奇」,在全羅北道備受歡迎。

イヌヤクシソウを根ごと塩水で漬けたキムチで、苦味と香りがまるで高麗人参のようだと「高麗人参キムチ」とも呼ばれる。全羅北道でよく食べられるキムチ。

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