김치
Korean
Etymology
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 지 (ji), now only used in the compound words and dialects), probably because regular sound change rendered it monosyllabic.
Pronunciation
- (SK Standard/Seoul) IPA(key): [kimt͡ɕʰi]
- Phonetic hangul: [김치]
| Romanizations | |
|---|---|
| Revised Romanization? | gimchi |
| Revised Romanization (translit.)? | gimchi |
| McCune–Reischauer? | kimch'i |
| Yale Romanization? | kimchi |
Noun
김치 • (gimchi)
- kimchi, a dish made with fermented, seasoned vegetables
Descendants
Interjection
김치 • (gimchi)
- cheese (said while being photographed)
References
- Rei Fukui (2017 March 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, pages 57-60