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-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]

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]

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.
  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.
Wikimedia Commons has media related to Nabakkimchi.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.