Title : Korean Food Series (1st Issue)
Stamp Serial#
2165 
KPC#
C-1660 
MICHEL#
2193 
StanGib#
2509 
Scott#
2056c 
Date of Issue
06/15/2001 
Quantity
1,250,000 
Denomination
170 won 
Design
Dong-chee-mee 
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.

Dongchimi.
Dongchimi is typically prepared during winter. Its preparation is as follows: sprinkle salt over radishes, either cut into large chunks or whole, and leave them for a while. Cool boiled salted water and soak the prepared radishes and leave them to ferment. You can enjoy the cool watery Kimchi together with rice cakes, or while drinking liquors. Its gives special pleasure to dip buckwheat noodles or other noodles.