 | |
| 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 |
| RR | nabakgimchi |
| MR | nabakkimch'i |
| IPA | [na.bak̚.k͈im.tɕʰi] |
Nabak-kimchi[1] (Korean: 나박김치) is a dish inKorean cuisine. It is a watery variety of the dishkimchi and is similar todongchimi.
It is made ofKorean radish andnapa cabbage (calledbaechu (배추) inKorean) as main ingredients, thinly sliced into rectangular shapes, salted and mixed with vegetables andspices such ascucumber,scallion,Java water dropwort (calledminari (미나리) in Korean), garlic, ginger,red chilies, chili pepper powder, sugar, salt, and water.[2]
Nabak gimchi looks similar todongchimi in form but is commonly consumed during spring and summer, whereasdongchimi is most commonly eaten in winter. Chili pepper powder is added to makenabak kimchi, resulting in a rose pink color as opposed to the white-coloreddongchimi.
The termnabak originated fromnabaknabak (나박나박) which is a Koreanadverb for "making flattened" or "slicing thinly".[3]
