Crisp and Refreshing Nabak Kimchi
Crisp and Refreshing Nabak Kimchi
Easy Homemade Nabak Kimchi Recipe
Even on a cold winter day, there are times when a refreshing bowl of Nabak Kimchi comes to mind. It’s perfect with sweet potatoes enjoyed by a warm fire, or as a hangover cure the day after drinking. Of course, it’s also a wonderful accompaniment to any meal. Nabak Kimchi’s clear, cool broth is not only appetite-stimulating but also aids digestion thanks to the abundant enzymes in radish, making it easy on the stomach. It can be used as a substitute for noodle or naengmyeon broth, or served alongside starchy foods like sweet potatoes or rice cakes. There’s an old Korean proverb, ‘The person who is supposed to give the rice cake doesn’t even think about it, but already drinks the kimchi soup,’ and the ‘kimchi soup’ refers to the broth of Nabak Kimchi! This recipe will guide you to easily make delicious, crisp Nabak Kimchi at home.
Main Ingredients- 1 medium Korean radish (mu)
- 1/2 head of mini napa cabbage (albagi baechu)
- 10 stalks of chives (jjokpa)
- 3 red chili peppers (honggochu)
Seasoning Ingredients- 1 pear (sweet variety)
- 2 Tbsp salt
- 1 Tbsp sugar
- 5 Tbsp red chili powder (gochugaru)
- 1 Tbsp minced garlic
- 2 cups cider (or sparkling water)
- 1 pear (sweet variety)
- 2 Tbsp salt
- 1 Tbsp sugar
- 5 Tbsp red chili powder (gochugaru)
- 1 Tbsp minced garlic
- 2 cups cider (or sparkling water)
Cooking Instructions
Step 1
First, prepare the broth. In 1.5 liters of water, combine 5 Tbsp gochugaru and 1 Tbsp minced garlic. Blend 1 peeled pear and add only its juice to the mixture. Stir everything well to create the broth base.
Step 2
Wash the Korean radish thoroughly, peel it, and slice it thinly into rectangles about 3 cm long and 0.5 cm thick (nabak-style cut). Place the sliced radish in a kimchi container. Add 1 Tbsp salt and 1 Tbsp sugar, then mix gently and let it sit for about 10 minutes to pickle. This step makes the radish crisp and flavorful.
Step 3
Wash the mini napa cabbage, remove the outer leaves, and cut it into pieces similar in size to the radish (about 3 cm long). Add the cut cabbage to the kimchi container with the radish and mix them together. The cabbage adds a refreshing taste.
Step 4
Trim and wash the chives, then cut them into approximately 3 cm lengths. Remove the seeds from the red chili peppers, then slice them into 3 cm long julienne strips. Add these to the kimchi container. They add a beautiful color and make the kimchi more appealing.
Step 5
Strain the prepared broth mixture through a fine sieve or cheesecloth to collect only the clear liquid. This ensures a clean, sediment-free broth. Pour this clear broth into the kimchi container over the vegetables.
Step 6
Now, add the remaining 1 Tbsp salt and 2 cups of cider. Mix thoroughly. The cider adds sweetness and a pleasant fizziness, enhancing the Nabak Kimchi’s flavor. Taste the broth and adjust seasoning by adding more salt if it’s too bland, or a little more sugar or cider if more sweetness is desired, to suit your preference.
Step 7
The Nabak Kimchi is ready to eat right away, but it tastes even better and more refreshing after being chilled in the refrigerator for about a day to allow the flavors to meld. Serve in a nice bowl and enjoy it cold! It will be a delightful addition to any meal.
