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searching for Gat-kimchi 5 found (8 total)

alternate case: gat-kimchi

Korean regional cuisine (5,746 words) [view diff] no match in snippet view article find links to article

vegetable since ancient times, and are used for making gat kimchi to preserve for winter. Gat kimchi has a refreshing and aromatic flavor, which can be retained

Korean temple cuisine (754 words) [view diff] no match in snippet view article find links to article

Province, godeulppagi kimchi (고들빼기김치, kimchi made with Youngia sonchifolia), gat kimchi (갓김치, kimchi made with Brassica juncea var. integrifolia), and juksun

Brassica juncea (1,496 words) [view diff] no match in snippet view article find links to article

Lai shak, mashed potato and fried eggplant Fried mustard green dish Gat kimchi, a variety of kimchi made with mustard greens Cantonese-style braised

Banchan (2,152 words) [view diff] no match in snippet view article find links to article

seasoned with much myeolchijeot, the Korean version of salted anchovies. Gat kimchi 갓김치 Indian mustard leaf kimchi with a large amount of red pepper powder

Gejang (1,850 words) [view diff] no match in snippet view article find links to article

contain more roe and fatty tomalley. Yeosu is famous for gejang as well as gat kimchi (갓김치). A meal emphasizing ganjang-gejang is called gejang baekban (게장백반)