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 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.