Side Dishes

Nabak Kimchi나박김치

Name: Nabak Kimchi
Cuisine: Korean
Ingredients: 50 g Napa cabbage; 30 g Korean radish; 10 g Carrot; 5 g Green onion; 3 g Garlic; 5 g Ginger; 2.5 g Gochugaru; 2 g Red chili pepper; 70 g Water; 0.5 g Salt

A refreshing water kimchi with napa cabbage, radish, carrot, herbs, fresh ginseng, and a lightly spiced chili broth.

Ingredients

Napa cabbage50 g Napa cabbage
Korean radish30 g Korean radish
Carrot10 g Carrot
Green onion5 g Green onion
Garlic3 g Garlic
Ginger5 g Ginger
Gochugaru2.5 g Gochugaru
Red chili pepper2 g Red chili pepper
Waterpantry70 g Water
Saltpantry0.5 g Salt

Instructions

1
Cut the napa cabbage and radish into 2 x 2 cm thin square slices.
2
Lightly salt the sliced napa cabbage and radish and set aside to brine.
3
Cut the carrot decoratively, and cut the scallions and water parsley into 2 cm lengths.
4
Julienne the garlic, ginger, and red chili, and slice the fresh ginseng on the diagonal.
5
Boil the water and let it cool, then wrap the chili powder in a piece of cotton cloth and steep it in the water to make the kimchi broth.
6
Once the radish and napa cabbage are brined, combine them with the prepared ingredients and pour over the kimchi broth to finish.

Ingredient substitutions

Napa cabbage: Bok choy or green cabbage can work in some cooked dishes, but texture and water content differ.
Korean radish: Daikon is the closest common option; it may be milder or more watery.
Carrot: Bell pepper adds color but a different flavor.
Green onion: Chives or a small amount of leek can work, with a different flavor.
Garlic: Garlic powder works in a pinch but lacks fresh aroma.

Nutrition & source