Type Kimchi
Place of origin Korea
Main ingredients Korean radish
Ingredients generally used Chili pepper, scallions, Java waterdropwort
Similar dishes Dongchimi
Cookbook: Nabak-kimchi  Media: Nabak-kimchi
Korean name
Hangul 나박김치
Revised Romanization nabak-gimchi
McCune–Reischauer nabak-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 thinly sliced Korean radish and napa 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, scallion, 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. Besides, chili pepper powders is added to make nabak kimchi and makes the kimchi color a rose pink unlike the white colored dongchimi.

The term nabak originated from nabaknabak (hangul 나박나박) which is an adverb in Korean language and means "making flattened or slicing thinly".[3]

See also


  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. Lay summary.
  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.
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