김치

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Korean[edit]

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김치 (gimchi)

Etymology[edit]

Via hypercorrection in the northern dialect to avoid the palatalization present in the southern dialect form, 짐치 (jimchi), from the premodern term 팀ᄎᆡ (thimchoy)침채 (沈菜, chimchae, “soaked vegetables”) (via Middle Korean 딤ᄎᆡ (timchoy), first attested in the Hunmong jahoe (訓蒙字會 / 훈몽자회), 1527).

This word appeared in the 15th century and replaced the older term Middle Korean 디히 (tihi) (whence (ji), now only used in the compound words and dialects), probably because regular sound change rendered it monosyllabic.

Pronunciation[edit]

  • IPA(key)[kimt͡ɕʰi]
  • Phonetic Hangul[]
Revised Romanization? gimchi
Revised Romanization (translit.)? gimchi
McCune–Reischauer? kimch'i
Yale Romanization? kimchi

Noun[edit]

김치 (gimchi)

  1. kimchi, a dish made with fermented, seasoned vegetables

Descendants[edit]

  • English: kimchi, kimchee, kim chee, gimchee
  • Japanese: キムチ (kimuchi)

Interjection[edit]

김치 (gimchi)

  1. cheese (said while being photographed)

References[edit]

  • Rei Fukui (2017-03-28) 小倉進平『朝鮮語方言の研究』所載資料による言語地図とその解釈―第1集, 東京大学人文社会系研究科 韓国朝鮮文化研究室, page 57-60