Im Seong-geun’s Refreshing Nabak Kimchi
Easy and Delicious Nabak Kimchi Recipe for Home Cooks
Discover Im Seong-geun’s secret to making delicious Nabak Kimchi with a special broth made by mixing hot and cold water, infused with gochugaru (Korean chili powder). This method yields a kimchi free from any raw vegetable taste, offering a wonderfully crisp and refreshing flavor. The balanced seasoning and mild sweetness, unlike overly sweet restaurant versions, make it truly delightful. With all the ingredients prepared, you can whip up this fantastic Nabak Kimchi in no time! Perfect for whetting your appetite.
Main Ingredients- 400g Napa Cabbage (Wobaechu)
- 1/2 Korean Radish (Moo)
- 100g Scallions (Jjokpa)
- 10 cloves Garlic
- 1 Pear
- 1 handful Water Parsley (Minari)
- 1/2 Cucumber
Seasoning & Broth Ingredients- 4 cups Water (for salting cabbage and radish)
- 1/2 cup Salt (for salting cabbage and radish)
- 9 cups Boiled Water (for broth)
- 9 cups Cold Water (for broth)
- 1/2 cup Salt (for seasoning broth)
- 3 Tbsp Sugar
- 1/2 cup Gochugaru (Korean chili powder)
- 4 cups Water (for salting cabbage and radish)
- 1/2 cup Salt (for salting cabbage and radish)
- 9 cups Boiled Water (for broth)
- 9 cups Cold Water (for broth)
- 1/2 cup Salt (for seasoning broth)
- 3 Tbsp Sugar
- 1/2 cup Gochugaru (Korean chili powder)
Cooking Instructions
Step 1
Slice the Napa cabbage into bite-sized pieces. Thinly slice the Korean radish (about 0.5 cm thick). Thinly slice the garlic cloves. Wash and cut the scallions and water parsley into appropriate lengths. Slice the cucumber thinly as well. Peel the pear and slice it thinly, similar to the radish.
Step 2
In a bowl, combine the sliced cabbage and radish. Dissolve 1/2 cup of salt in 4 cups of water to create a brining liquid, then pour it over the vegetables. Let them salt for about 15 minutes. Afterwards, rinse them 2-3 times under cold water to remove excess salt and squeeze out any remaining water.
Step 3
In a large kimchi container or bowl, mix 9 cups of boiled water with 9 cups of cold water to create the broth. Add 1/2 cup of salt and 3 tablespoons of sugar, stirring until dissolved. Place 1/2 cup of gochugaru in a small cheesecloth or muslin bag. Submerge the bag in the broth and gently knead it to release the chili powder’s color and flavor. Once the color has infused, remove the bag (with the chili powder). Stir the clear chili-infused broth into the main broth.
Step 4
Add the salted and rinsed cabbage and radish to the container. Incorporate the prepared scallions, cucumber, pear, and sliced garlic. Pour the seasoned broth over all the ingredients and mix gently to ensure everything is evenly coated. Taste and adjust the seasoning with additional salt if needed. You can enjoy it immediately, or refrigerate it to let the flavors meld and mature for an even more delicious taste.
