Title : Korean Food Series (1st Issue)
Stamp Serial#
2164 
KPC#
C-1659 
MICHEL#
2192 
StanGib#
2508 
Scott#
2056b 
Date of Issue
06/15/2001 
Quantity
1,250,000 
Denomination
170 won 
Design
Boe-sam Kim-chee 
Designer
Kim, Hyun 
Image Area
40mm*30mm 
Perforation
13 
Sheet Composition
4 se-tenant
20(5*4) 
Paper
White
Unwatermarked
Print
Korea Minting and Security Printing Corporation 
Description
The first batch of the Korean Food Series introduces Kimchi. Its preparation basically involves mixing sliced and salted Chinese cabbages or radishes with various seasonings including powdered red pepper, green onions, crushed garlic, and fermented sea foods. This mixture is allowed to ferment at room temperature. Offering an array of subtly different tastes, it comes in various kinds, depending on the main ingredient, recipe, or region where it came from. Presumed to have served Koreans even before the period of the Three Kingdoms, which lasted until the mid-7th century, the variety of Kim-chee began to expand during the Joseon Dynasty, when powdered red pepper was first introduced to the Korean peninsula. Its characteristic taste goes perfectly well with steamed rice, the staple food of Koreans. Have a look at various types of Kim-chee presented in stamps and imagine what each variety tastes like.

Boe-som Kim-chee.
A representative dish of the Gaeseong/Kaesong City area, Boe-som Kim-chee requires meticulous attention during the preparation process. Like the preparation of other types of Kim-chee, Chinese cabbages and radishes, after being soaked and left in salted water for a few hours, are seasoned with various ingredients. What makes this type stand out is its last process: wrapping the prepared Kim-chee in a large leaf of Chinese cabbage. It is also very tasty and pleasing to the eyes.