Nabak-kimchi

Watery kimchi made of thinly sliced Korean radish and napa cabbage From Wikipedia, the free encyclopedia

Nabak-kimchi

Nabak-kimchi[1] (나박김치) is a watery kimchi, similar to dongchimi, in Korean cuisine. It is made of Korean radish and napa cabbage (called baechu (배추) in Korean) as main ingredients, thinly sliced into rectangular shapes, salted and mixed with vegetables and spices such as cucumber, scallion, Java water dropwort (called minari (미나리) in Korean), garlic, ginger, red chilies, chili pepper powder, sugar, salt, and water.[2]

Quick Facts Type, Place of origin ...
Nabak-kimchi
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TypeKimchi
Place of originKorea
Main ingredientsKorean radish
Ingredients generally usedChili pepper, scallions, Java waterdropwort
Similar dishesDongchimi
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Quick Facts Hangul, Revised Romanization ...
Korean name
Hangul
나박김치
Revised Romanizationnabak-gimchi
McCune–Reischauernabak-kimch'i
IPA[na.bak̚.k͈im.tɕʰi]
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Nabak gimchi looks similar to dongchimi in form but is commonly consumed during spring and summer, whereas dongchimi is most commonly eaten in winter. Chili pepper powder is added to make nabak kimchi, resulting in a rose pink color as opposed to the white-colored dongchimi.

The term nabak originated from nabaknabak (나박나박) which is a Korean adverb for "making flattened" or "slicing thinly".[3]

See also

References

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