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

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...

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Autores principales:	Chang Hyeon Lee, Young Ju Ko
Formato:	article
Lenguaje:	EN
Publicado:	BMC 2021
Materias:	Basic formula Derived kimchi Kimchi juice Kimchi paste Yangnyeom (kimchi sauce) Healthy food Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/4a1846464c0a456ab6f77e454497c14d
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spelling	oai:doaj.org-article:4a1846464c0a456ab6f77e454497c14d2021-11-28T12:22:10ZA new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables10.1186/s42779-021-00110-72352-6181https://doaj.org/article/4a1846464c0a456ab6f77e454497c14d2021-11-01T00:00:00Zhttps://doi.org/10.1186/s42779-021-00110-7https://doaj.org/toc/2352-6181Abstract 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.Chang Hyeon LeeYoung Ju KoBMCarticleBasic formulaDerived kimchiKimchi juiceKimchi pasteYangnyeom (kimchi sauce)Healthy foodNutrition. Foods and food supplyTX341-641ENJournal of Ethnic Foods, Vol 8, Iss 1, Pp 1-12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Basic formula Derived kimchi Kimchi juice Kimchi paste Yangnyeom (kimchi sauce) Healthy food Nutrition. Foods and food supply TX341-641
spellingShingle	Basic formula Derived kimchi Kimchi juice Kimchi paste Yangnyeom (kimchi sauce) Healthy food Nutrition. Foods and food supply TX341-641 Chang Hyeon Lee Young Ju Ko A new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables
description	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.
format	article
author	Chang Hyeon Lee Young Ju Ko
author_facet	Chang Hyeon Lee Young Ju Ko
author_sort	Chang Hyeon Lee
title	A new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables
title_short	A new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables
title_full	A new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables
title_fullStr	A new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables
title_full_unstemmed	A new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables
title_sort	new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables
publisher	BMC
publishDate	2021
url	https://doaj.org/article/4a1846464c0a456ab6f77e454497c14d
work_keys_str_mv	AT changhyeonlee anewprocessonthebasicformulaofkimchiderivedkimchifromacombinationofyangnyeomkimchisauceandvegetables AT youngjuko anewprocessonthebasicformulaofkimchiderivedkimchifromacombinationofyangnyeomkimchisauceandvegetables AT changhyeonlee newprocessonthebasicformulaofkimchiderivedkimchifromacombinationofyangnyeomkimchisauceandvegetables AT youngjuko newprocessonthebasicformulaofkimchiderivedkimchifromacombinationofyangnyeomkimchisauceandvegetables
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A new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables

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