Refreshing and Crisp Nabak Kimchi
Altoran Im Sung-geun’s Recipe: The Harmony of Fresh Cabbage and Cool Radish, How to Make Nabak Kimchi
This is Altoran Im Sung-geun’s recipe for homemade Nabak Kimchi. Fresh napa cabbage and crisp radish combine with a clean broth to create a perfect dish that refreshes your palate after rich holiday meals or greasy food. Detailed steps are included for even beginners to follow easily.
Main Ingredients- 1 head of Baby Napa Cabbage
- 1/4 medium Radish
- 1 Tbsp Fine Salt
- 1 Tbsp Sugar (unrefined sugar recommended)
- 1/2 head Garlic
- 1 piece Ginger
- 2 Cheongyang Peppers
- 1 Red Pepper
- 5 stalks Scallions
Sweet Rice Porridge (Japssal-pul)- 1 cup Water (200ml)
- 2 Tbsp Sweet Rice Flour
Broth Ingredients- 6 Tbsp Fine Gochugaru (Korean chili flakes)
- 2 Tbsp Salted Shrimp (Saeu-jeot)
- 4 cups Water (800ml)
- 8 cups Water (1600ml)
- 1 tsp Salt (for seasoning adjustment)
- 1 cup Water (200ml)
- 2 Tbsp Sweet Rice Flour
Broth Ingredients- 6 Tbsp Fine Gochugaru (Korean chili flakes)
- 2 Tbsp Salted Shrimp (Saeu-jeot)
- 4 cups Water (800ml)
- 8 cups Water (1600ml)
- 1 tsp Salt (for seasoning adjustment)
Cooking Instructions
Step 1
First, prepare 1/4 of the radish and slice it thinly (about 0.5cm thick) into rectangular pieces. This is a crucial step for the kimchi’s crisp texture and refreshing taste.
Step 2
Cut the baby napa cabbage in half, then slice it into pieces of similar size to the radish (about 5cm). Trim the tough root part well.
Step 3
Wash the sliced baby napa cabbage and radish thoroughly under running water and lightly drain. This process removes impurities and keeps the vegetables fresh.
Step 4
Place the washed baby napa cabbage and radish into a kimchi container or a large bowl.
Step 5
Sprinkle 1 Tbsp of fine salt and 1 Tbsp of sugar over the cabbage and radish. Using unrefined sugar can add a less intense sweetness and a deeper flavor compared to regular white sugar. Gently mix and let it marinate for 15-20 minutes to soften the vegetables and allow the flavors to meld. (If you’re concerned about sugar, you can reduce the amount or omit it.)
Step 6
Slice the garlic thinly into strips. Slice the ginger similarly into thin strips. For a stronger flavor infusion, you can also mince the garlic and ginger finely.
Step 7
Remove the stems from the Cheongyang peppers and slice them diagonally. Slice the red pepper diagonally as well. The spiciness of the Cheongyang peppers and the vibrant color of the red pepper will make the Nabak Kimchi look even more appealing.
Step 8
Wash the scallions and cut them into pieces about 3cm long. If they are too long, they can be difficult to eat, so cut them into a manageable size.
Step 9
To make the sweet rice porridge, combine 1 cup of water and 2 Tbsp of sweet rice flour in a pot. Cook over low heat, stirring constantly to prevent lumps, until it thickens slightly. Simmer for another 1-2 minutes after it starts boiling, then turn off the heat and let it cool completely.
Step 10
Now, let’s make the broth. In a large bowl, mix 6 Tbsp of fine gochugaru, 2 Tbsp of salted shrimp, and 4 cups (800ml) of water. Add the cooled sweet rice porridge and mix well. (Tip: You can place these ingredients in a cheesecloth bag, gently squeeze out the liquid to use as the broth, or strain the mixture through a fine sieve twice for a clearer broth, as I do.)
Step 11
Add the julienned garlic and ginger to the radish and baby napa cabbage that have been marinating for 15-20 minutes. The aromatic flavors of garlic and ginger will deepen the kimchi’s taste.
Step 12
Pour the prepared gochugaru broth evenly over the baby napa cabbage and radish.
Step 13
Now, add the diagonally sliced Cheongyang peppers, red pepper, and the 3cm long scallions, and mix everything together well.
Step 14
Finally, add 8 cups (1600ml) of water and mix well. (Tip: Similar to Master Im Sung-geun’s method, pouring slightly cooled hot water will make the cabbage and radish even crisper. Using water with a little warmth rather than cold water helps the kimchi ferment properly.)
Step 15
Taste the broth and adjust the seasoning by adding more salt (about 1 tsp) or to your preference if it’s too bland. Since we’ve used a generous amount of baby napa cabbage and radish, the flavor might require a bit more seasoning.
Step 16
Let the finished Nabak Kimchi sit at room temperature for about 5 hours to ferment, then refrigerate it to chill before serving. While it’s delicious immediately, it develops a richer flavor after resting for a day.
Step 17
Nabak Kimchi that has been refrigerated for a day has an even better crispness from the cabbage and radish, making it taste even better. The cool, clean broth is superb.
Step 18
Just before serving, add a few thin slices of apple or pear for an extra touch of freshness and enhanced flavor. It’s the perfect accompaniment to rich holiday dishes, offering a comforting and cleansing effect on your stomach.
