What Is Kimchi? Popular Types of Korean Kimchi and How to Enjoy Them

Kimchi: More Than Just a Side Dish 🇰🇷

\When people think of Korean food, kimchi is usually the first thing that comes to mind.But

kimchi is not just one dish.It’s a culture, a method of fermentation, and a daily food that Koreans eat in countless ways.

In this post, I’ll introduce the main types of kimchi and show you how Koreans actually enjoy them — not only as a side dish, but also cooked, fried, and transformed into completely new meals.

What Is Kimchi?

Kimchi is a traditional Korean fermented food made with vegetables, salt, garlic, ginger, chili pepper, and seafood-based seasonings.The fermentation process gives kimchi its unique sour, spicy, and umami-rich flavor.

There are over 200 varieties of kimchi, depending on region, season, and ingredients.

Popular Types of Kimchi You Should Know

1. Baechu Kimchi (Napa Cabbage Kimchi)

This is the most famous and widely eaten kimchi.

• Made from napa cabbage

• Balanced spicy, salty, and fermented flavor

• Usually what people mean when they say “kimchi”

How Koreans eat it:

• As a side dish with rice

• Stir-fried

• Used in soups, stews, and pancakes

2. Kkakdugi (Radish Kimchi)

Cubed radish kimchi with a crunchy texture.

• Fresh, juicy, and refreshing

• Pairs perfectly with soups

Often eaten with:

• Korean beef soup (Seolleongtang)

• Pork bone soup (Gamjatang)

3. Chonggak Kimchi (Ponytail Radish Kimchi)

Small radishes with long green stems.

• Crunchy and slightly spicy

• Very popular with younger generations

4. Yeolmu Kimchi (Young Radish Kimchi)

A summer favorite.

• Light, fresh, and less spicy

• Often eaten cold

Best with:

• Cold noodles (Bibim-guksu)

• Mixed with rice and sesame oil

5. White Kimchi (Baek Kimchi)

Not all kimchi is spicy.

• No chili pepper

• Mild, clean, and slightly sweet

• Perfect for people who can’t handle spicy food

Kimchi Is Not Just a Side Dish

One of the most interesting things about kimchi is how it changes over time — and how Koreans cook with it.

Fresh Kimchi (Geotjeori)

• Crisp and lightly seasoned

• Eaten immediately, not fermented

Fermented Kimchi

• Sour, deep flavor

• Best for cooking

How Koreans Use Kimchi in Cooking

🥢 As a Side Dish

• With rice and soup

• Simple, everyday meal

🥞 Kimchi Pancake (Kimchi Jeon)

• Chopped kimchi mixed into batter

• Crispy outside, soft inside

• Popular with makgeolli (rice wine)

🍚 Kimchi Fried Rice

• Stir-fried with rice, oil, and sometimes pork or spam

• Topped with a fried egg

• One of Korea’s most loved comfort foods

🍲 Kimchi Stew (Kimchi Jjigae)

• Made with well-fermented kimchi

• Deep, rich, spicy broth

• A classic Korean home-style dish

Why Koreans Never Throw Away Old Kimchi

When kimchi becomes too sour to eat raw, it becomes perfect for cooking.Older kimchi has stronger flavor and works better in stews and stir-fries.

In Korea, this is considered wisdom, not waste.

Kimchi as Korean Culture

Kimchi is more than food.

• Families make it together (Kimjang)

• Every home has its own taste

• It represents patience, time, and care

For Koreans, kimchi is something you grow up with.For foreigners, it’s often the first step into Korean culture.

Final Thoughts

If you like Korean food, understanding kimchi helps you understand Korea itself.Whether you eat it fresh, fermented, fried, or boiled — kimchi always tells a story.

If you haven’t tried cooking with kimchi yet,don’t start with something complicated.

Start with kimchi fried rice.That’s how many Koreans fall in love with it too.