- báicài (白菜),
literally "white vegetable". The
Korean name for napa cabbage,
baechu (배추), is a
nativized word from the Sino-Korean reading, baekchae, of the...
-
Baechu-kimchi (배추김치),
translated as napa
cabbage kimchi or
simply kimchi is a
quintessential banchan (side dish) in
Korean cuisine, made with salted, seasoned...
- most
common kimchi variations are:
Baechu-kimchi (배추김치) ****y napa
cabbage kimchi, made from
whole cabbage leaves Baechu-geotjeori (배추겉절이)
unfermented napa...
-
Vitamin B complex.[citation needed]
Kimchi is
fermented vegetables,
usually baechu (Napa cabbage),
seasoned with
chili peppers and salt. This is the essential...
-
wombok (Tagalog);
Chinese white cabbage; "wong a pak" (Hokkien, Fujianese);
baechu (Korean: 배추), wongbok;
hakusai (****anese: 白菜 or ハクサイ) and "suann-tang-pe̍h-á"...
- kimchi. Soft, warm,
blanched tofu is
served with well-fermented,
tangy baechu-kimchi (napa
cabbage kimchi) stir-fried with pork. It is
considered a well-matched...
-
ginger and l****s, as well as
other salted ingredients may be included.
Baechu dongchimi (Cabbage dongchimi, 배추동치미)
Radish and napa
cabbage stuffed with...
-
preparing kimchi-jeon,
brine from
kimchi is
often added,
especially that of
baechu-kimchi, made from Napa cabbage. The
brine lends its red
color to the batter...
- to the
kimchi filling,
inner leaves of napa cabbages, and
freshly made
baechu-kimchi (napa
cabbage kimchi). If the meat is
served with
fresh raw oyster...
-
Ssukjeon (쑥전) – made of mugwort. Buchu-jeon (부추전) – made of
garlic chives.
Baechu-jeonya (배추저냐) – made of the
white part of napa
cabbage or
washed kimchi...
