Nabak-kimchi

Nabak-kimchi[1] (나박김치) is a watery kimchi, similar to dongchimi, in Korean cuisine. It is made of thinly sliced Korean radish 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.[2]

Nabak-kimchi
TypeKimchi
Place of originKorea
Main ingredientsKorean radish
Ingredients generally usedChili pepper, scallions, Java waterdropwort
Similar dishesDongchimi
Korean name
Hangul
나박김치
Revised Romanizationnabak-gimchi
McCune–Reischauernabak-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. 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".[3]

See also

References
  1. (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-23. Lay summary.
  2. (in Korean) Nabak kimchi at Doosan Encyclopedia
  3. "Nabak kimchi" (in Korean). Tteok & Kitchen Utensil Museum. Archived from the original on 2008-04-20.
This article is part of a series on
Korean cuisine
한국 요리
조선 료리
Staples
Ancillaries
Pickled dishes

Soups & stews

Banchan
Desserts
Hangwa

Tteok
Drinks
List of Korean drinks
Condiments
Utensils
Other
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.