nabak-kimchi

{{Short description|Variant of the Korean dish kimchi}}

{{Italic title}}

{{Infobox food

| name = Nabak-kimchi

| image = Korean cuisine-Nabak kimchi-01.jpg

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| country = Korea

| region =

| national_cuisine =

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| type = Kimchi

| course =

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| main_ingredient = Korean radish

| minor_ingredient = Chili pepper, scallions, Java waterdropwort

| variations =

| serving_size = 100 g

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| similar_dish = Dongchimi

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| module = {{Infobox Korean name/auto

| child = yes

| hangul = 나박김치

| ipa = {{IPA|ko|na.bak̚.k͈im.tɕʰi|}}

}}

}}

Nabak-kimchi{{in lang|ko}} {{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|script-title=ko:주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|date=2014-07-30|publisher=National Institute of Korean Language|trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes|format=PDF|access-date=2017-02-23}}

• {{cite press release |date=2014-05-02 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=National Institute of Korean Language |language=ko}} ({{Korean|hangul=나박김치}}) is a dish in Korean cuisine. It is a watery variety of the dish kimchi and is similar to dongchimi. It is made of Korean radish and napa cabbage (called baechu ({{lang|ko|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 ({{lang|ko|미나리}}) in Korean), garlic, ginger, red chilies, chili pepper powder, sugar, salt, and water.{{in lang|ko}} [http://100.naver.com/100.nhn?docid=33917 Nabak kimchi] at Doosan Encyclopedia

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 ({{lang|ko|나박나박}}) which is a Korean adverb for "making flattened" or "slicing thinly".{{cite web|url=http://tkmuseum.or.kr/cyber/thema1_1.asp|publisher=Tteok & Kitchen Utensil Museum|language=ko|title=Nabak kimchi|url-status=dead|archive-url=https://web.archive.org/web/20080420102144/http://tkmuseum.or.kr/cyber/thema1_1.asp|archive-date=20 April 2008}}