Traditional Korean Kimchi

Dr. Jasung Kim is a staff psychiatrist at Lincoln Regional Center in Nebraska, where he incorporates biopsychosociospiritual dimensions into his psychiatry practice. A native of Korea, Dr. Jasung Kim enjoys Korean book discussions and cooking Korean dishes in his free time.

Traditional food from Korea is known as Hansik. Hansik, which translates as Korean food, is characterized by the heavy use of fermented foods, rice, and vegetables. In addition, Hansik typically contains less meat than dishes originating in many other cultures. Common Korean cuisines include seasoned ribs known as galbi, barbecued beef known as bulgogi, a full meal known as hanjeongsik, and Kimchi.

Along with rice, Kimchi is a common Banchan, or side dish, in Korean cuisine. A fermented and salted dish, Kimchi is usually made with cabbage and radishes along with seasonings such as chili powder, ginger, garlic, and scallions. However, different vegetables and seasonings including spinach, tomatoes, celery, and cilantro can be used to prepare the dish. In traditional preparation techniques, kimchi is stored and fermented underground.