Nabak kimchi
Sign in to saveNabak-kimchi () is a dish in Korean cuisine. It is a watery variety of the dish kimchi and is similar to dongchimi.
Key facts
- Food.name
- Nabak-kimchi
- Food.image
- Korean cuisine-Nabak kimchi-01.jpg
- Food.country
- Korea
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.type
- Kimchi
- Food.main_ingredient
- Korean radish
- Food.minor_ingredient
- Chili pepper, scallions, Java waterdropwort
- Food.serving_size
- 100 g
- Food.similar_dish
- Dongchimi
- Korean name/auto.child
- yes
- Korean name/auto.hangul
- 나박김치
via Wikipedia infobox
Wikidata facts
- Subclass of
- Kimchi
- Country of origin
- Korea
- Material used
- white radish
- Image
- Korean cuisine-Nabak kimchi-01.jpg
Show 3 more facts
- Commons category
- Nabakkimchi
- Revised Romanization
- nabak-gimchi
- McCune–Reischauer romanization
- nabak-kimch'i
Sources (1)
via Wikidata · CC0
~1 min read
Encyclopedic overview
3 sectionsContents
- Background
- References
- External links
Nabak-kimchi () is a dish in Korean cuisine. It is a watery variety of the dish kimchi and is similar to dongchimi.
== Background == It is made of Korean radish and napa cabbage (called baechu () 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 () in Korean), garlic, ginger, red chilies, chili pepper powder, sugar, salt, and water.
Excerpted from Wikipedia’s “Nabak kimchi” article, available under the CC BY-SA 4.0 licence.
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via Wikidata sitelinks · CC0