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Watery kimchi made of thinly sliced Korean radish and napa cabbage From Wikipedia, the free encyclopedia
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, hangul 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]
| |
| Type | Kimchi |
|---|---|
| Place of origin | Korea |
| Main ingredients | Korean radish |
| Ingredients generally used | Chili pepper, scallions, Java waterdropwort |
| Similar dishes | Dongchimi |
| Korean name | |
| Hangul | 나박김치 |
|---|---|
| Revised Romanization | nabak-gimchi |
| McCune–Reischauer | nabak-kimch'i |
| IPA | [na.bak̚.k͈im.tɕʰi] |
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]
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