It's Kimjang season in Korea—why not try making your own? (Check out the recipe!)

Kimjang season is here! It’s that special time of year when families come together to make kimchi in bulk, sneaking bites of freshly seasoned Chinese cabbage wrapped with tender slices of boiled pork. Those moments are priceless—though, thanks to the pandemic, we might only relive them in our memories for now. (Sigh 🗯)

But did you know that not all kimchi is the same? Each region in Korea has its own unique twist on kimjang. A newlywed from Jeolla Province, for example, might be surprised to see how differently her in-laws in Seoul make kimchi during her first family gathering. Thankfully, what may puzzle a beginner is second nature to a kitchen veteran. Let’s dive into the art of making Seoul and Gyeonggi-style kimchi—known for its clean, mild flavor that pairs well with just about anything.

The Regional Kimchi Showcase

Kimjang, the traditional process of making a large batch of kimchi to last through the winter, is a hallmark of Korean culture. Some say it dates back to the Three Kingdoms era, proving just how deeply it’s tied to our history and way of life.

Interestingly, the timing and ingredients used for kimjang vary by region, often influenced by the local climate. Here’s a quick tour of how different regions prepare their kimchi:

Gangwon Province

Famous for its cold winters, Gangwon starts kimjang as early as November. They add unique ingredients like dried pollock and fresh squid from the East Sea, along with plenty of mustard greens. The result? A lightly seasoned kimchi with plenty of refreshing broth and a mild spiciness.

Examples: Seafood Kimchi, Squid Kimchi, Seaweed Kimchi

Chungcheong Province

Located near Seoul and Gyeonggi, Chungcheong kimchi shares a similar mild flavor. However, its distinctive touch comes from the addition of seafood from the West Sea.

Examples: Nabak Kimchi (water kimchi), Oyster Cubed Radish Kimchi

Gyeongsang Province

Known for its generous use of anchovy fish sauce, Gyeongsang kimchi often includes finely chopped fresh hairtail fish. With its warmer southern climate, kimjang typically happens in December.

Examples: Whole Cod Kimchi, Water Parsley Kimchi, Pumpkin Kimchi

Jeolla Province

Rich in both seafood and produce, Jeolla-style kimchi is bold and spicy. The seasoning is saltier and hotter to slow fermentation in its warm climate, often featuring a mix of watery red peppers and fish sauce.

Examples: Mustard Leaf Kimchi, Gat Kimchi, Naju Radish Water Kimchi

Jeju Island

As a remote island, Jeju traditionally used lighter seasoning due to limited access to ingredients like red pepper powder and garlic. With fresh vegetables and seafood available year-round, Jeju residents prepare smaller, simpler batches rather than a large-scale kimjang.

Examples: Hijiki Seaweed Kimchi, Canola Kimchi, Abalone Kimchi

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Let’s walk through the steps to make this refreshing style of kimchi.

What Makes Seoul & Gyeonggi-Style Kimchi Unique? Seoul and Gyeonggi-style kimchi is known for its clean, mild taste. It’s less spicy and salty compared to other regions, making it universally appealing. As Korea’s cultural and geographic center, this style of kimchi reflects balance and harmony, influenced by the elegance of royal court cuisine. Let’s walk through the steps to make this refreshing style of kimchi.

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Recipe: How to Make Seoul & Gyeonggi-Style Kimchi 🥬

Salt the Chinese cabbage. Cut the Chinese cabbage in half lengthwise, then soak the leaves in salted water. Sprinkle coarse salt on the stems and let the Chinese cabbage brine for 10 hours.​

Prepare the broth. A key feature of this style is the use of dried pollock broth. Simmer dried pollock heads, kelp, radish, onion, green onion, and dried shrimp. Once the broth is ready, strain and cool it.

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Rinse and drain the Chinese cabbage. After brining, rinse the Chinese cabbage thoroughly under running water and let it drain for about an hour.

​Julienne the radish.

Cut radish into thin strips and mix with red pepper powder for a vibrant, flavorful base.

Make the rice paste. Combine 2 cups of water with 3 tablespoons of sweet rice flour. Cook over medium heat until it thickens to a smooth paste, then let it cool.

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Prepare the seafood seasoning. This style often uses fermented shrimp and finely minced fresh shrimp. Anchovy fish sauce or mashed anchovies can be added for extra flavor.

Chop the vegetables.

Cut water parsley, mustard greens, scallions, and pears into bite-sized pieces for mixing.

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Mix the seasoning. 

In a large bowl, combine all ingredients: vegetables, radish, garlic, ginger, shrimp, fish sauce, broth, and rice paste. Adjust the consistency with broth or paste until thick but spreadable. Add salt to taste. For 5 heads of Chinese cabbage, use about 5 cups of red pepper powder, 1.5 cups of garlic, and 2–3 cups of fish sauce.

Stuff the Chinese cabbage. Spread the seasoning mixture evenly between the Chinese cabbage leaves, making sure every layer is well-coated.

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Pack it into containers. 

Press the stuffed Chinese cabbage tightly into an airtight container. Let it sit at room temperature for about 5 hours before transferring it to the fridge or a kimchi refrigerator.

The Joy of Kimjang Kimjang isn’t just about making food—it’s about community and tradition. While it might seem intimidating at first, every step is an opportunity to connect with the past and create something truly special.

This winter, why not try your hand at making kimchi? Whether you stick to Seoul and Gyeonggi’s refreshing style or explore other regional flavors, nothing compares to the satisfaction of homemade kimchi.