A diced radish kimchi that is a popular side dish, does not contain a traditional type of Chinese cabbage that originates near the Beijing region of China, but is replaced with what?
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Kkakdugi Kkakdugi or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually, it has all the ingredients of kimchi, but the baechu (hangul: 배추; Napa cabbage) used for kimchi is replaced with Korean radish (called "mu", 무 in Korean). "Kkakdugi" is a popular banchan (side dish) enjoyed by Koreans and others.
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Napa cabbage Napa or nappa cabbage ("Brassica rapa" subsp. "pekinensis" or "Brassica rapa" Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. Since the 20th Century it is also a widespread crop in Europe, America and Australia. In much of the world, this is the vegetable referred to as "Chinese cabbage".
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Zongzi Zongzi ( ; ) is a traditional Chinese food made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings.
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Jiaozi Jiaozi ( ) are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, "jiaozi" are popular in other parts of Asia and in Western countries.
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Jingisukan Jingisukan (ジンギスカン , "Genghis Khan") is a Japanese grilled mutton dish prepared on a convex metal skillet or other grill. The dish is particularly popular on the northern island of Hokkaidō, in China and in Thailand.
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Shaoxing wine Shaoxing wine ("Shaohing", "Shaoshing") is one of the most famous varieties of "huangjiu", or traditional Chinese wines, fermented from rice. It originates from the region of Shaoxing, in the Zhejiang province of eastern China. It is widely used as both a beverage and a cooking wine in Chinese cuisine. It is internationally well known and renowned throughout mainland China, as well as in Taiwan and Southeast Asia.
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Chūkadon Chūkadon (中華丼 ) is a popular Japanese fast food dish. It consists of a bowl of rice with stir-fried vegetables, onions, mushrooms, and thin slices of meat on top. Literally meaning "Chinese rice bowl", it is inspired by Chinese cuisine. It is a kind of donburi.
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Shaokao Shaokao (Chinese: 燒烤 , " shāo kǎo"), also romanized as shao kao, is the Chinese translation of "barbecue". Chinese variants of the practice constitute a significant aspect of Chinese cuisine. In China, it is predominantly found on busy Chinese streets and night markets as a street food sold in food stalls and is a type of "xiaochi". In China and elsewhere, such as in the United States, diners sometimes also order beer as an accompaniment.
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Huaiyang cuisine Huaiyang cuisine (淮揚菜) is one of the Four Great Traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers, and centred upon the cities of Huai'an, Yangzhou and Zhenjiang in Jiangsu Province. Although it is one of several sub-regional styles within Jiangsu cuisine, Huaiyang cuisine is widely seen in Chinese culinary circles as the most popular and prestigious style of Jiangsu cuisine – to a point where it is considered to be among one of the Four Great Traditions () that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine and Sichuan cuisine.
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Jeotgal Jeotgal (젓갈 ) or jeot (젓 ), translated as salted seafood, is a category of salted fermented dishes made with seafood such as shrimps, oysters, clams, fish, and roes. Depending on the ingredients, "jeotgal" can range from flabby, solid pieces to clear, broth-like liquid. Solid "jeotgal" are usually eaten as "banchan" (side dish). Liquid "jeotgal", called aekjeot (액젓 ) or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews ("guk", "jijimi", "jjigae"). As a condiment, jeotgal with smaller bits of solid ingredients such as "saeu-jeot" (shrimp "jeotgal") are commonly served as a dipping sauce with pork dishes ("bossam", "jokbal", "samgyeopsal"), "sundae" (Korean sausage), "hoe" (raw fish), and several soups and stews.
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Pao cai Pao cai () is a type of pickle, usually pickled cabbage, mustard stems, long beans, peppers, daikon, carrots, and ginger, often found in Chinese, and particularly Szechuan cuisine. It is most common to northern and western China; however, there is also a unique form of "pao cai", called "suan cai", which is prominent in Northeast China. It is often eaten with congee as a breakfast food.
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Chonggak radish Chonggak radish or chonggakmu (총각무 ), also called ponytail radish, is a variety of white radish. It is a small radish with a lot of fine roots, whose entire body along with the leaves and stems are used in Korean cuisine.
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Daikon Daikon (大根 , literally "big root") , also known by many other names depending on context, is a mild-flavored winter radish ("") usually characterized by fast-growing leaves and a long, white, napiform root. Originally native to Southeast or continental East Asia, daikon is harvested and consumed throughout the region (as well as in South Asia).
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Duck rice Duck rice () is a Singaporean Chinese meat dish, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, Teochew boneless duck rice is a similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat, making it a more pleasant experience on the whole; Hainanese chicken rice and other similar dishes have followed this style due to the popularity.
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Kimchi-jjigae Kimchi-jjigae (김치찌개 ) or kimchi stew is a "jjigae", or stew-like Korean dish, made with "kimchi" and other ingredients, such as scallions, onions, diced tofu, pork, and seafood. (Pork and seafood are generally not used in the same recipe.) It is one of the most common "jjigae" in Korea.
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Chuchvara Chuchpara, chuchvara, chöchöre, dushpara, tushpara or tushbera (Uyghur: chöchöre ‎ , Kyrgyz: чүчпара́ , Uzbek: "чучвара́" , Kazakh: түшпара́ , Azerbaijani: "düşbərə" ) is a small dumpling typical of Central Asian cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. The dough for chuchvara is made with flour, eggs, water and salt, unrolled in a layer 1—1.5 mm thick, and cut into squares. A dollop of meat filling, seasoned with chopped onions, pepper, salt and thyme, is placed at the centre of each square, and the corners are pinched and folded. Chuchvara is boiled in meat broth until the dumplings rise to the surface. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with syuzma (strained qatiq) or with smetana (sour cream), Russian-style.
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Kimchi fried rice Kimchi fried rice or kimchi-bokkeum-bap (김치볶음밥 ) is a variety of "bokkeum-bap" ("fried rice"), a popular dish in Korea. "Kimchi fried rice" is made primarily with kimchi and rice, along with other available ingredients, such as diced vegetables or meats.
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Gimjang Gimjang (김장 ), also spelled kimjang, is the traditional process of preparation and preservation of kimchi, the spicy Korean pickled vegetable dish, in the wintertime. During the summer months, Kimchi is made fresh, from seasonal vegetables. For one month, starting from the tenth moon of the year, people prepare large quantities of kimchi, to provide nutrition throughout winter.
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Hokkien fried rice Hokkien fried rice (; also known as Fujian fried rice) is a popular Chinese-style wok fried rice dish in many Chinese restaurants. It has a thick sauce poured and mixed over fried rice with egg. The sauce can include mushrooms, meat, vegetables, etc.
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Lumpia Lumpia is a spring roll of Chinese origin commonly found in Indonesia and the Philippines. It is a savoury snack made of thin crepe pastry skin called "lumpia wrapper" enveloping a mixture of savoury fillings, consists of chopped vegetables (carrots, cabbages, green beans, bamboo shoots and leeks) or sometimes also minced meat (chicken, shrimp, pork or beef). It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). "Lumpia" is quite similar to fresh popiah or fried spring rolls popular in Southeast Asia.
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Eo-mandu Eo-mandu (어만두 ; 魚饅頭 ; "fish dumpling") is a half-moon-shaped "mandu" (dumpling) prepared with filleted whitefish, most typically brown croakers, instead of flour dough as the wrapping. In the past, it formed part of Korean royal court cuisine, and was a popular dish among the "yangban" (upper class). It was often served at summer birthday tables for elder family members.
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Hongshao rou Hongshao rou or red braised pork () is a classic pork dish from mainland China, cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilli peppers, sugar, light and dark soy, and rice wine. The pork belly is cooked until the fat and skin are gelatinous and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. The dish has a melt in the mouth texture is formed as a result of a long braising process, during which the liquid reduces and becomes thick. It is generally served with steamed rice and dark green vegetables.