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묵은지 · Aged kimchi

Aged kimchi

묵은지

What exactly is it?

Long aging gives this kimchi a pronounced sourness and fermented aroma. Its leaves are softer than freshly made kimchi. It can be served as a side, but slow braising with pork is another common way to use its deep flavor.

Main ingredients

Long-aged napa cabbage kimchi; seasoning may include chili, garlic and fermented seafood

Ordering and serving

Check whether the menu means a kimchi side or a pork-and-kimchi braise. If strong sourness is unwelcome, freshly dressed geotjeori may suit you better.

Origins and changes

Long-matured kimchi can become the main seasoning in soups and braises. One KTO recipe wraps pork belly in aged leaves before cooking, allowing the kimchi flavor to season the meat.

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Dish to compare

Aged kimchi

묵은지

Main ingredients
Long-aged napa cabbage kimchi; seasoning may include chili, garlic and fermented seafood
Flavor and character
Long aging gives this kimchi a pronounced sourness and fermented aroma. Its leaves are softer than freshly made kimchi. It can be served as a side, but slow braising with pork is another common way to use its deep flavor.
How to eat it
Check whether the menu means a kimchi side or a pork-and-kimchi braise. If strong sourness is unwelcome, freshly dressed geotjeori may suit you better.
Read about this dish →

Napa-cabbage kimchi

배추김치

Main ingredients
Napa cabbage, salt, chili powder, radish, garlic, scallion, often fermented seafood
Flavor and character
Salted napa leaves are filled with radish and chili seasoning, then fermented. Fresh kimchi is crisp and seasoning-led; acidity develops as it matures. Seafood seasoning and other additions differ between households and regions.
How to eat it
Eat small amounts with rice. For vegetarian kimchi, ask about fermented shrimp, fish sauce and oysters. Follow the restaurant’s policy on side-dish refills.
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