How to pronounce Gat-kimchi

Gat-kimchi is written 갓김치 where it comes from. In the International Phonetic Alphabet it is /kat̚.k͈im.tɕʰi/. In plain English letters that is GAHT-kim-chee, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Gat-kimchi?

Gat-kimchi is a snack of South Korea. Where it comes from: South Jeolla. People usually eat it at lunch or dinner. Its main ingredients are vegetables. It tastes spicy and sour.

Where Gat-kimchi comes from

Gat-kimchi is one of 45 signature dishes of South Korea on this map. See all dishes from South Jeolla.

• Hongeo-hoe 홍어회 · Main dish · South Jeolla

  Hongeo-hoe is fermented skate from Jeolla, in the south-west of Korea.

• Tteok-galbi 떡갈비 · Main dish · South Jeolla

  Tteok-galbi is minced beef short rib meat, seasoned, kneaded and pressed back into flat patties, then grilled.

• Sangchu-twigim 상추튀김 · Street food · Gwangju

  Sangchu-twigim, "lettuce fritters", is not fried lettuce.

• Ori-tang 오리탕 · Soup & stew · Gwangju

  Ori-tang is duck soup: a duck cut up and boiled with vegetables.

• Kimchi 김치 · Snack · Korean peninsula

  Koreans have salted vegetables for winter for well over a thousand years, but the red kimchi most people picture is younger: chilli peppers only reached Korea from the Americas around the 16th or 17th century.

• Bibimbap 비빔밥 · Rice dish · Jeonju

  Bibimbap simply means "mixed rice": a bowl of warm rice topped with seasoned vegetables, often beef and an egg, all stirred together with chilli paste just before eating.

Food of South Korea

Dishes like Gat-kimchi in other countries

Same type of dish and similar main ingredients as Gat-kimchi:

• Nam phrik ong น้ำพริกอ่อง · Snack · Northern Thailand, Thailand

  Nam phrik ong is a northern Thai dip that looks more like a sauce of minced pork.

• Dijon mustard moutarde de Dijon · Snack · Dijon, France

  Dijon mustard is the strong, smooth mustard named after the city of Dijon in Burgundy, which was the centre of French mustard making from the late Middle Ages and was given exclusive rights to it in the seventeenth century.

• Karashi renkon 辛子蓮根 · Snack · Kumamoto, Japan

  Karashi renkon is lotus root with its holes stuffed with mustard miso, coated in a yellow batter and deep-fried, a local dish of Kumamoto Prefecture.

• Palapa · Snack · Lanao (Maranao), Philippines

  Palapa is a sweet and spicy condiment of the Maranao people of Lanao del Sur.