 | |
| Type | Kimchi |
|---|---|
| Course | Banchan (side dish) |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Cooking time | 5 hours |
| Serving temperature | 4–10 °C (39–50 °F) |
| Main ingredients | Napa cabbage |
| 19 kcal (80 kJ)[1] | |
| Korean name | |
| Hangul | 배추김치 |
|---|---|
| Revised Romanization | baechu-gimchi |
| McCune–Reischauer | paech'u-kimch'i |
| IPA | [pɛ.tɕʰu.ɡim.tɕʰi] |
Baechu-kimchi (배추김치), translated as napa cabbage kimchi or simply kimchi is a quintessential banchan (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbages.[2]
- ^ Nutrition Policy Division, Korea Food and Drug Administration, ed. (2012). Oesik yeongyang seongbun jaryojip 외식 영양성분 자료집 (PDF) (in Korean). Vol. 1. Cheongwon, Korea: Ministry of Food and Drug Safety. p. 188. ISBN 978-89-93060-17-1.
{{cite book}}:|editor1-last=has generic name (help) - ^ National Institute of Korean Language (30 July 2014). "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF) (in Korean). Retrieved 11 April 2017.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
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