Photo: by Nicole Cho (nchoz) at Flickr, CC BY-SA 2.0, Wikimedia Commons

Nabak kimchi

Name: Nabak kimchi
Cuisine: South Korea
Ingredients: 50 g napa cabbage leaves; 30 g Korean radish; 10 g carrot; 5 g thin scallions (silpa); 10 g fresh ginseng (susam); 3 g garlic; 5 g ginger; 2.5 g gochugaru (Korean chili flakes); 10 g water dropwort (minari); 2 g red chili pepper; 70 g water; 0.5 g salt

나박김치

Watery kimchi made of thinly sliced Korean radish and napa cabbage

Side dishesCourse

40kcal · per serving

3/5Spice

🌱 VeganGluten-free

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About this dish

Nabak-kimchi (Korean: 나박김치) is a dish in Korean cuisine. It is a watery variety of the dish kimchi and is similar to dongchimi.

Description: Wikipedia — Nabak-kimchi, CC BY-SA 4.0

Recipe

Water Kimchi with Radish and Cabbage (Nabak Kimchi)

🌶 Spicy 3/5VeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

napa cabbage leaves배추잎
50 g
Korean radish무
↔ No Korean radish? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
30 g
carrot당근
10 g
thin scallions (silpa)실파
5 g
fresh ginseng (susam)수삼
10 g
garlic마늘
3 g
ginger생강
5 g
gochugaru (Korean chili flakes)고춧가루
↔ No gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
2.5 g
water dropwort (minari)미나리
10 g
red chili pepper홍고추
2 g
water물
70 g
salt소금
0.5 g

Nutrition per serving

40kcal

9.7gCarbs

2.4gProtein

0.3gFat

196mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the napa cabbage and radish into 2x2cm thin square pieces (nabak-sseulgi).
Lightly salt the cut cabbage and radish and set aside.
Cut the carrot into decorative shapes and cut the thin scallions and water dropwort into 2cm lengths.
Julienne the garlic, ginger, and red chili pepper, and slice the fresh ginseng diagonally.
Boil water and let it cool, then wrap the gochugaru in cheesecloth and steep it to make the kimchi brine.
Once the radish and cabbage are salted, add the prepared ingredients and pour in the kimchi brine to finish.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.