Jimchi: Kimchi from Jeju Island

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Kimchi is a traditional Korean side dish consisting of salted and fermented vegetables, often napa cabbage or Korean radish. The process of preparation and preservation of kimchi in the wintertime is called gimjang, with regional variances in the season and ingredients.

In Jeju, the Southernmost province of Korea, kimchi is called ‘jimchi.’ Jeju’s jimchi has a slightly different etymology compared to kimchi. ‘Dimchoe’ and ‘dihi/ Jihi’ are believed to be the origin of the word kimchi. In Jeju, dimchoe was divided into ‘jimchi,’ ‘jimggi,’ and ‘jinggui,’ meaning kimchi, and dihi is divided into ‘jihi,’ ‘jishi,’ and ‘ji,’ meaning jangajji–pickled vegetables. This is different from other regions, where jihi is used as kimchi (Kim).

The difference is found not only in how kimchi is called but also in how kimchi is traditionally prepared in Jeju. Historically, seasonings were scarce in Jeju due to its isolated geography from the mainland. As a result, Jeju's kimchi has been prepared using simpler recipes, leading to a milder flavor with fewer seasonings (Kim). Also, because of Jeju's warm climate, cabbage, and radish are readily available even in the winter, so people in Jeju do not make large batches of kimchi through gimjang but rather make it from time to time (Oh).

(Oh)

One of Jeju’s kimchi recipes uses ‘dongji’ as the main ingredient, a stilt flower stalk that sprouts from cabbage or radish. Following is how to make dongji kimchi (Oh).

1. Prepare dongji. Avoid those with too strong flower stalks, and choose those with deep green, plump flower stalks with soft fibers and sweet flavors, and marinate them in salt or salt water until they wilt for about 3 hours. 

2. Finely chop the garlic and ginger.

3. Boil barley and strain it, add red pepper powder to the thick paste, add anchovy sauce or pickled fish sauce, and mix in garlic, ginger, sesame seeds, etc. to make the seasoning.

4. Wash the thoroughly marinated dongji vegetables, drain them in a colander, and mix in the seasoning.

5. Put the mixed dongji in a small jar, cover it with coarsely marinated cabbage leaves, and press down with a ‘mukdol’ to ferment.

Jeju's jimchi reflects the island's unique climate and history, presenting a milder version of traditional kimchi. With fewer seasonings and locally available ingredients, Jeju’s approach differs from the elaborate gimjang practices of the mainland. The use of regional elements like dongji highlights the resourcefulness of Jeju's community, allowing for rich flavors while maintaining a distinct culinary identity within Korean food culture.

Kim, Soon Ja. “A Study on Names and Features of Kimchi in Jeju Dialect”. The Journal of Korean Dialectology, no. 18, 2013, pp. 229–263. Accessed 22 Oct. 2024.

Oh, Yeongju. “Dongji Kimchi.” Digital Jeju Culture Encyclopedia, 2007, jeju.grandculture.net/jeju/search/GC00702717. Accessed 22 Oct. 2024.