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Vegetables from Korea
Haejeo bang is the early 19th-century recipe in Seo Yu-gu's Imwon gyeongje-ji for a rich mixed kimchi. Salted radish with its greens is mixed with cucumber, cabbage, cheonggak seaweed, spices, yellow croaker, jeotgal, abalone, conch and octopus, and abalone shells go into the jar. It is a text-only reconstruction, read here only through a secondary summary.
A short entry: the sources we found record only what is said here about Haejeo bang itself. Its own sources do not record how it is made, so the steps and scenes below are those of Seokbakji (mixed-chunk kimchi), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Haejeo bang.
| Radish with leaves and stems, salted | [KoWiki] |
| Cucumber, cabbage and cheonggak seaweed | [KoWiki] |
| Chilli, ginger, cheoncho, garlic and mustard | [KoWiki] |
| Yellow croaker, jeotgal, abalone, conch and octopus | [KoWiki] |
| Abalone shells | [KoWiki] |
Total time across the steps of Seokbakji (mixed-chunk kimchi): 24 days – 26 days
What changes: Radish, cabbage and leaf mustard are salted for a few days
The radish is salted only lightly, so that it is not too salty.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Haejeo bang is the early 19th-century recipe in Seo Yu-gu's Imwon gyeongje-ji for a rich mixed kimchi. Salted radish with its greens is mixed with cucumber, cabbage, cheonggak seaweed, spices, yellow croaker, jeotgal, abalone, conch and octopus, and abalone shells go into the jar. It is a text-only reconstruction, read here only through a secondary summary.
Haejeo is a seokbakji-type kimchi loaded with fresh seafood, and it is unusual in putting abalone shells into the jar. Seokbakji in Gyuhap chongseo (1809) layers similar seafood with radish and cabbage but does not mention shells.
Every number is labelled with how it is known. How this atlas is made
Seo Yu-gu also wrote that plenty of chilli helps radish keep longer. The folk museum's encyclopedia traces seokbakji to 1795 court records and gives the first full recipe from Gyuhap chongseo (1809), with croaker, abalone, conch and octopus layered among radish and cabbage.
