Made a photo worthy meal yesterday. Last few weeks have been soups and lentil curries, which are very beige of brown on camera.
Oven baked gochujang chicken breast over brown rice; stir fried red capsicum, and homemade kimchi on the side. Solid lunches for the week!
Just an fyi. A lot of things can be considered kimchi, but the thing they will all have in common is that they will be fermented. This would be more like a spicy salad, something like Sangchu Geotjeori, but with cabbage instead of lettuce.
Looks great though!
not really, 겉절이(geotjeori) is also considered a type of kimchi. related info (use translator)
Ehh… I still don’t think you would really classify it as kimchi without further clarification. It’s typically referred to as “fresh” kimchi, or kimchi salad.
I would say it’s a similar argument as trying to classify the difference between wine and vinegar. They are made from the same thing, and at points they can be in-between the definitions.
Noted, thanks! I just called it kimchi because Maangchi called it kimchi throughout the recipe.
https://www.maangchi.com/recipe/yangbaechu-kimchi
Judging by the recipe this could qualify as kimchi if left on the counter for a few days to ferment, if eaten fresh it would be more of a salad.