Kimchi
World-famous K-food, Korean traditional fermented food
Why is Jeonju kimchi so special?
- 01 Use of rich ingredients Jeonju kimchi is famous for its abundance of ingredients. In particular, Jeonju's fertile agricultural land allows for fresh, high-quality vegetables, red pepper powder, garlic, and ginger to make kimchi taste even deeper and more flavorful.
- 02 Jeonju's secret recipe for seasoning The biggest characteristic of Jeonju kimchi is its savory salted fish and various seasonings. Especially in Jeonju, salted anchovies and salted shrimp are used together to add a deep flavor of kimchi. Because of this, Jeonju kimchi boasts a unique taste that is salty yet savory, distinguishing it from kimchi from other regions.
- 03 Unique fermentation method Jeonju kimchi is made through proper fermentation time, and the longer it is fermented, the deeper and richer the flavor becomes. Because of this fermentation process, kimchi becomes more flavorful over time.
- 04 Various applications In Jeonju, you can enjoy a richer taste by utilizing kimchi for various dishes such as kimchi stew, kimchi pancake, and kimchi fried rice, not just as a side dish. As such, kimchi is a food deeply rooted in Jeonju's food culture.
Types of kimchi
After washing and salting korean cabbage, fill the leaves with seasoning made of shredded radish, red pepper powder, salted fish, and water parsley. It is often made with Kimjang kimchi, and the seasoning varies depending on the region, so it has its own characteristics.
Kkakdugi is a type of kimchi made by cutting radish into small cubes and mixing it with a lot of seasoning. It can also include ingredients like green onion, minari (water parsley), or tender radish greens and korea cabbage leaves.
Chonggak kimchi, which contains pickled radish with leaves and salted anchovy and red pepper powder, was named because it looked like the hairstyle of a young Korean man in the old days.
Pakimchi made with pickled green onions, which is seasoned with salted anchovy soup, red pepper powder, and glutinous rice paste, mixed with ginger and garlic, and mixed with green onions. It tastes strong with plenty of salted anchovies and red pepper powder.
Yeolmukimchi made by lightly mixing the seasoning with red pepper powder, garlic, ginger, etc. and glutinous rice paste on pickled young radishes and making enough soup. It is kimchi that is enjoyed lightly and cool in summer because it does not use salted fish.
It is kimchi made of radish, pear, chestnut, pine nuts, jujube, seoki mushrooms, and shiitake without adding red pepper powder, filling it with a sufficient amount of soup between korean cabbage leaves, and cooking it.
Dongchimi is made with korean cabbage, green onions, fermented peppers, ginger and pears. It is kimchi made in winter, just before the kimchi-making season, and the soup is cool and clean, so people like to eat it as Dongchimi noodles or Dongchimi cold noodles.
It is a delicacy kimchi cooked by pickled cucumbers and filling them with seasoning inside the sheath, and the crunchy and cool taste of cucumbers is excellent.
It is made by mixing fresh leaf mustard seasoned with red pepper powder, anchovy sauce, green onions, garlic, and minced ginger. The bitter taste and aroma of kimchi made with leaf mustard stimulates appetite.
is a cultural space that captures the taste and style of Jeonju
Jeonju food master Ahn Myung-ja, certified by Jeonju City, continues to study kimchi for the globalization of kimchi culture and promote our culture to tourists. Starting with making and educating kimchi in 1999 to promote traditional fermented kimchi and traditional culture, Jeonju Hanok Village, a representative tourist destination in 2010, opened a restaurant with kimchi as its main ingredient to spread in earnest through the space called "Sinbaengi."
Located in a four-room hanok, 'Sinbaengi' is a place where kimchi is made and food is made, and it is the only place in Jeonju Hanok Village that has held its place for a long time. The name 'Sinbaengi' comes from the name of a village near Jeonju and contains the will of a master who wants to continue Korean tradition with kimchi philosophy in the disappeared old place name.
Currently, "Sinbaengi" is a special kimchi restaurant that preserves the tradition and identity of kimchi not only in Jeonju but also around the world, and it not only offers kimchi and seasoning made by itself here, but also offers a kimchi-making experience program, which attracts many domestic and foreign visitors.
In the tranquil atmosphere of Jeonju Hanok Village, 'Sinbaengi' is a special place where you can enjoy your meal while feeling the traditional Korean atmosphere. The master here wanted to offer his family home-cooked meals to guests and foreign travelers, so he prepared bean sprout and rice soup and bibimbap, which represent Jeonju, at the same time. Also, it offers a special experience by being able to taste real Korean traditional fermented kimchi as a side dish.
Sinbaengi's signature menu is the cool and savory 'backkimchi bean sprout and rice soup' with backkimchi. Using backkimchi as its main ingredient, it is made soft without being spicy, so children and foreigners can enjoy it together. In addition, Bibimbap's gochujang sauce and kimchi seasoning ingredients are also patented, boasting Sinbaengi's unique taste.
Various kimchi side dishes, such as Gatkimchi, baechu-kimchi, and kkakdugi made by kimchi masters themselves, are also Sinbaengi's charm, and you can experience a special Korean taste by mixing well with all menus.
The kimchi-making experience, which allows you to make your own kimchi and bring it home quickly, is popular with many people. The Sinbaengi Kimchi experience helps you make scientific products using pickled cabbage and pretty colored kimchi seasoning accurately. All the ingredients used in this experience are prepared with fresh and high-quality produce.
This experience is also popular with foreigners who want to deeply understand Korean culture because they can learn Korean traditional kimchi culture and know the fermentation process beyond just making kimchi. Master Ahn Myung-ja says that it is very rewarding to see foreigners from various countries visit Jeonju Sinbaengi only for the kimchi experience, eat, sleep, and experience it in Hanok Village.
Sinbaengi is also known as a ‘playground’ for masters because it is so fun to communicate and laugh together through kimchi experience. If you take home your own kimchi from Jeonju, it will be cooked more deliciously with the addition of special memories from Jeonju.
"Kimjang Culture Festival" in Jeonju
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Jeonju's ‘Kimjang Culture Festival’ is a festival where you can promote and enjoy Korean traditional kimjang culture together. The annual festival allows you to experience the traditional way of making kimchi and learn the various tastes and history of kimchi. In addition to the experience of making kimchi with delicious kimchi as a whole family, a new kimchi culture of playing and enjoying together is blossoming every year with traditional games and traditional performances.
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In addition, some of the kimchi made at the festival is donated to the local community and marginalized neighbors, so that they can feel Jeonju's unique warmth by adding to the meaning of sharing, and plays an important role in promoting Korea's kimjang culture to the world.