Nabak kimchi
From Wikipedia, the free encyclopedia
| Nabak kimchi | ||||||
|---|---|---|---|---|---|---|
 Nabak gimchi |
||||||
| Korean name | ||||||
|
Nabak kimchi is a watery kimchi, similar to dongchimi, in Korean cuisine. It is made of thinly sliced daikon and Chinese 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, spring onions, water dropwort (called "minari", 미나리 in Korean), garlic, ginger, red chilies, chili pepper powder, sugar, salt, and water.
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 donchimi.
The term nabak originated from nabaknabak (hangul 나박바박) which is an adverb in Korean language and means "making flattened or slicing thinly".[1]
[edit] See also
[edit] References
-
- ^ Nabak kimchi (Korean). Tteok & Kitchen Utensil Museum.
[edit] External links
- 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 Munhwa Ilbo (Newspaper) Kimchi EXPO 2007
- (Korean) General information an recipe about nabak kimchi
 |
This article on Korean cuisine is a stub. You can help by expanding it. |
