Dongchimi

---

title: "Dongchimi" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["kimchi", "cold-soups", "spicy-foods", "korean-soups-and-stews", "cabbage-soups", "ginger-dishes"] description: "Short-maturing Korean vegetable pickle" topic_path: "geography/korea" source: "https://en.wikipedia.org/wiki/Dongchimi" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Short-maturing Korean vegetable pickle ::

::data[format=table title="Infobox food"]

Field	Value
name	Dongchimi
image	Korean-Dongchimi-01.jpg
image_size	250px
caption	Dongchimi served as banchan
country	Korea
type	Kimchi
served	Cold
main_ingredient	Korean radish, napa cabbage, scallions, green chilli, ginger, pear
module	{{Infobox Korean name/auto
child	yes
hangul	동치미
hanja	冬치미
::

| name = Dongchimi | image = Korean-Dongchimi-01.jpg | image_size = 250px | caption = Dongchimi served as banchan | alternate_name = | country = Korea | region = | creator = | course = | type = Kimchi | served = Cold | main_ingredient = Korean radish, napa cabbage, scallions, green chilli, ginger, pear | variations = | calories = | other = | module = {{Infobox Korean name/auto |child=yes |hangul=동치미 |hanja=冬치미

Dongchimi () is a variety of kimchi in Korean cuisine consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine . As the name dong () and chimi (, an ancient term for "kimchi"), suggests, this kimchi is traditionally consumed during the winter season.

Dongchimi is fermented like other varieties of kimchi, but its maturing period is relatively short (2–3 days). Although it can be made at any time of the year, it is usually made during the gimjang season. The northern regions, particularly Hamgyong Province and Pyongan Province in North Korea, are particularly famous for their dongchimi. The clear and clean taste of the watery dongchimi is used as a soup for making dongchimi guksu (동치미국수 cold noodle soup made with dongchimi) and naengmyeon, or served with tteok or steamed sweet potatoes to balance out the rich flavors.

Ingredients

Radish is the most important ingredient in dongchimi. Whole green or red peppers can be added as decoration but are not required. Leaf mustard, garlic, ginger and leeks, as well as other salted ingredients, may be included.

Types

• Baechu dongchimi () Radish and napa cabbage stuffed with ingredients such as julienned radish, Korean chives, red peppers, garlic, and ginger is pickled in brine. Kelp stock is added for deep flavor before fermentation.

• Daenamu dongchimi () Bamboo leaves are used as a main ingredient, giving the dongchimi a crisp and clean taste while adding texture. The fermentation process takes longer than other varieties of dongchimi due to its lower sodium content but it can also be stored much longer. It is a local specialty of South Jeolla province.

• Gungjung dongchimi () Made from small radish, yuja, pomegranate, and Korean pears are added for a fragrant version.

There are many other variations depending on region and personal taste.

References

References

1. [https://park.org/Cdrom/Pavilions/Kimchi/e10109.html Dongchimi (Radish Liquid Kimchi)]
2. {{in lang
3. {{in lang. link. (2009-06-08 from 전통항토음식문화연구원)
4. link
5. "Baechu dongchimi (배추동치미)". [[Doosan Encyclopedia]].
6. "Daenamu dongchimi (대나무동치미)". [[Doosan Encyclopedia]].
7. "Gungjung dongchimi (궁중동치미)". [[Doosan Encyclopedia]].

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