芥菜
"Baek kimchi" (white kimchi) to which pine nuts have been added, "bossam kimchi" (보쌈김치)," and gosu kimchi" (고수김치, coriander kimchi) are famous in Buddhist temples of Gyeonggi and Chungcheong Province. In Jeolla Province, "godeulppagi kimchi" (고들빼기김치, kimchi made with "Youngia sonchifolia"), "gat kimchi" (갓김치, kimchi made with "Brassica juncea" var. integrifolia), and "juksun kimchi" (죽순김치, bamboo shoot kimchi), all of which include "deulkkaejuk" (perilla congee) as an ingredient, are famous. None of these varieties of kimchi contain garlic, scallions, or "jeotgal" (salted fermented seafood), as foods in the genus "Allium" are generally avoided by traditional Buddhist monks and nuns of China, Korea, Vietnam and Japan.