A new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables

Chang Hyeon Lee,Young Ju Ko

doi:10.1186/s42779-021-00110-7

Abstract

This study proposes a way of reconsidering how to explain kimchi, which is quite diverse even though it is often referred to as if it expresses a single, universal dish, to non-Koreans, particularly given the worldwide rise in its popularity. Koreans are accustomed to the general process of explaining kimchi in terms of the different types of vegetables that are the main ingredients. However, this process makes it difficult for Westerners who are new to kimchi to fully understand the comprehensive meaning and value of the dish. For this reason, it is time to change the process of explaining kimchi for Westerners who are accustomed to food culture using sauces. We believe that our study makes a significant contribution to the literature and will be of interest to the readership of the Journal of Ethnic Foods journal because it reviews and draws from 15 kimchi recipes posted by the world-famous culinary YouTuber Maangchi and proposes that discussing and classifying the composition and structure of ingredients and the basic formula as the best way of introducing non-Koreans to the variety of this quintessentially Korean dish and encouraging them to create their own varieties of kimchi upon a simple foundation of ingredients. People worldwide will be able to evolve to the stage where they can recognize and reconstruct the basic formula in which various derived kimchi types are made by combining kimchi yangnyeom and vegetables.

Highlights

Kimchi is a fermented food that improves immunity for people all over the world and has established itself as a representative food that leads the K-FOOD industry
While Koreans are accustomed to the normal process of explaining the hundreds of types of kimchi by mentioning the vegetables that are the basic ingredients, kimchi recipes in the text can be difficult for Westerners to learn how to make kimchi for the first time owing to the diversity of ingredients and the complicated cooking process
Just as the mother sauce in Western cuisine combines with other ingredients to become a derivative sauce, it is necessary to introduce the fundamental basic structure in which various derived kimchi types emerge by combining vegetables produced in each country with yangnyeom

Summary

Introduction

Kimchi is a fermented food that improves immunity for people all over the world and has established itself as a representative food that leads the K-FOOD industry. The Ministry of Agriculture, Food and Rural Affairs announced that agricultural food exports for the first half of 2020 totaled US$3.6 billion, an increase of 4.4% over the same period in the previous year. Kimchi was a popular recognition as a healthy food in the USA, and the export amount of kimchi increased to US$74.7 million, up 44.3% from the previous year [1]. The researchers of the current article are this process and focus on how to inform people in other cultures around the world of the value and meaning of kimchi

Objectives

Findings

Conclusion