Special Holiday Radish Kimchi: Savory and Refreshing Nabak Kimchi with Potato Starch
Holiday Kimchi Secret Ingredient! Try This One Thing for Amazing Nabak Kimchi
As the holidays approach, Nabak Kimchi comes to mind. I remember the delicious Nabak Kimchi from my grandparents’ house every holiday season, so I decided to make it for this year! Instead of using glutinous rice or flour paste, I used a special ingredient to thicken the broth, which resulted in a kimchi with incredible umami and a rich, savory flavor. It was absolutely delicious!^^
Main Ingredients
- 6 leaves of head cabbage
- 2 pieces of radish (approx. 300g)
- 1/2 bunch of chives
- 1 medium potato
- 1.4L (7 cups) of water
Seasoning Ingredients
- 1 red chili pepper
- 1 piece of pear (approx. 50g)
- 5 cloves of garlic
- 1 small piece of ginger (thumb-sized)
- 1 Tbsp sugar (or 1/2 tsp artificial sweetener)
- 2 Tbsp salt (adjust to taste)
- 2 Tbsp red chili flakes
- 1 red chili pepper
- 1 piece of pear (approx. 50g)
- 5 cloves of garlic
- 1 small piece of ginger (thumb-sized)
- 1 Tbsp sugar (or 1/2 tsp artificial sweetener)
- 2 Tbsp salt (adjust to taste)
- 2 Tbsp red chili flakes
Cooking Instructions
Step 1
First, let’s prepare the potato to create a savory broth. Peel and dice 1 medium potato into small pieces. Place the diced potato in a pot with 3 cups (600ml) of water and boil over high heat for 3-4 minutes until tender. Once the potato is cooked soft, remove it from the pot.
Step 2
Prepare the main ingredients for the kimchi. Cut the head cabbage into bite-sized square pieces. Thinly slice the radish into ‘nabak’ (thin, rectangular) shapes. The thickness is important: too thick and it won’t absorb flavor well, too thin and it might become mushy. Aim for a moderate thickness.
Step 3
Here’s the special trick! Instead of salting the thinly sliced radish separately, pour the hot water used to boil the potato directly over the radish. This hot water will gently cook the radish, infusing the broth with a subtle sweetness and a rich, comforting flavor.
Step 4
Let’s make the flavor-packed seasoning! In a blender, combine the boiled potato, 1 red chili pepper, 1 piece of pear, 5 cloves of garlic, 1 piece of ginger, 2 Tbsp red chili flakes, and 2 cups (400ml) of water. Blend until smooth. Strain this mixture through a sieve or fine cheesecloth to get a clear, refined broth that enhances the clean taste of the kimchi.
Step 5
To the strained clear kimchi water, add 2 Tbsp of salt and adjust the seasoning. Now, add the radish and cabbage that were briefly soaked in the potato boiling water in step 2. Let them steep for a short while. This step allows the vegetables to absorb some flavor and deepens the overall taste of the kimchi broth.
Step 6
To further enrich the kimchi broth, add another 1L of water to the strained seasoning solids from step 3 and blend/strain again until fine. Combine this clear liquid with the salted kimchi broth from step 4. This completes the base for a clear and savory broth.
Step 7
This is the final step! Stir in 1 Tbsp of sugar (or 1/2 tsp of artificial sweetener if you prefer it sweeter) into the combined kimchi broth and mix well to balance the sweetness. Finally, add the chopped chives and red chili pepper and gently mix everything together. Your delicious, savory, and refreshing potato Nabak Kimchi, perfect for the holidays, is now complete! It tastes even better when chilled and allowed to ferment slightly.
