Korean Specialty Cuisine Cooking Methods Part 1 (Kimchi | Jjolmyeon Noodle Soup | Soy Sauce Squid)

Kimchi is a winter storage food commonly consumed in the cold northern regions. During the pickling process, it is frozen until the broth forms a thin layer of ice. It has a mild taste, neither salty nor spicy, and is considered a high-grade kimchi made with various seasonings.

It is a diet popular among foreigners, and every kimchi-making season, Seoul, Gyeonggi Province, and the central region particularly favor making this type of kimchi.