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Nabak-kimchi facts for kids

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Nabak-kimchi
Korean cuisine-Nabak kimchi-01.jpg
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
Revised Romanization nabak-gimchi
McCune–Reischauer nabak-kimch'i
IPA [na.bak̚.k͈im.tɕʰi]

Nabak-kimchi (Hangul: 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.

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".

See also

Kids robot.svg In Spanish: Nabak kimchi para niños

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