Nabak kimchi
| Nabak kimchi | |
 Nabak gimchi | |
| Korean name | |
|---|---|
| Hangul | 나박김치 |
| Revised Romanization | nabak gimchi |
| McCune–Reischauer | nabak kimchi |
Nabak kimchi is a watery kimchi, similar to dongchimi, in Korean cuisine. It is made of thinly sliced Korean daikon and Napa cabbage (called baechu, hangul 배추, in Korean) into a rectangular shape as main ingredients and salted them with mixed vegetables and spices such as cucumber, scallion, water dropwort (called "minari", 미나리 in Korean), garlic, ginger, red chilies, chili pepper powder, sugar, salt, and water.[1]
Nabak gimchi looks similar to dongchimi in form but is commonly consumed during spring and summer, whereas dongchimi is most commonly eaten in winter. Besides, chili pepper powders is added to make nabak kimchi and makes the kimchi color a rose pink unlike the white colored dongchimi.
The term nabak originated from nabaknabak (hangul 나박나박) which is an adverb in Korean language and means "making flattened or slicing thinly".[2]
References
- ↑ (Korean) Nabak kimchi at Doosan Encyclopedia
- ↑ "Nabak kimchi" (in Korean). Tteok & Kitchen Utensil Museum.
External links
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Wikimedia Commons has media related to Nabak kimchi. |
- Brief information and recipe about nabak kimchi
- Brief information about nabak kimchi and other kimchi from Korea Tourism Organization
- (Korean) Recipe of nabak kimchi from the Munhwa Ilbo newspaper's Kimchi EXPO 2007
- (Korean) General information and recipe about nabak kimchi
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