Cultural background
Nabak Kimchi is particularly good for eating cool in the summer, with its abundant broth making it great for relieving hangovers or stimulating the appetite.
Similar dishes
Mul Kimchi
물김치 · mul-gimchi
This kimchi is made by soaking radish and napa cabbage in salted water, characterized by its abundant broth, coolness, and sour taste. As fermentation progresses, the broth becomes more sour and tangy. It is mainly eaten as a side dish and is kept cool in the refrigerator during summer.
Jang Kimchi
장김치 · jang-gimchi
Kimchi made by salting napa cabbage or radish with soy sauce, characterized by a less spicy and salty flavor compared to regular kimchi. As fermentation progresses, umami is enhanced.
Chonggak Kimchi
총각김치 · chonggak-kimchi
Kimchi made by fermenting whole radishes with chili pepper powder, garlic, and salted seafood. It is characterized by a crunchy texture and spicy flavor, and as fermentation progresses, it becomes more sour and savory.
Seokbakji
섞박지 · Seokbakji
A kimchi made by fermenting radish and napa cabbage with red pepper powder, garlic, and salted seafood, characterized by a crunchy texture and spicy taste. The sour taste becomes stronger as fermentation progresses and is enjoyed as a side dish or used as an ingredient in stews.
Chive Kimchi
부추김치 · buchu-kimchi
Kimchi made by mixing chives with red pepper powder, garlic, and fermented seafood, then fermenting. It is crunchy, spicy, and rich in umami.
Scallion Kimchi
파김치 · pa-gimchi
Scallion kimchi is made by seasoning scallions with red pepper powder and salted seafood, then fermenting them, characterized by a crunchy texture and spicy flavor. As fermentation progresses, it develops a sour taste and umami. It is typically served as a side dish with meat dishes.
Perilla Leaf Kimchi
깻잎김치 · kkaet-ip-gimchi
Kimchi made by seasoning perilla leaves with red pepper powder, garlic, fermented seafood, and other ingredients, and allowing it to ferment. It is characterized by its crunchy texture and the fragrant flavor of perilla leaves, with a deeper taste as fermentation progresses.
Oyster Cubed Radish Kimchi
굴깍두기 · gul-kkakdugi
Kimchi made by cutting radishes into cubes and seasoning them with red pepper powder, garlic, and salted seafood, then adding oysters to ferment. It features a harmony of crunchy radish and soft oysters, and the flavors deepen and sourness increases as fermentation progresses.
Goes well with
Ingredients
How it's made
- 1Prepare by thinly slicing radish and napa cabbage.
- 2Mix red pepper powder and garlic to create a seasoning.
- 3Toss the sliced radish and napa cabbage with the seasoning.
- 4Add water and salt, mix well, and then ferment.
Nutrition
* Estimated values per serving.
Allergens
No allergen data.
Suitable for vegan and halal diets.
How to order
나박김치 주세요
Na-bak-gim-chi ju-se-yo
Please give me Nabak Kimchi