How to Make Nabak Mul Kimchi: A Nabak Kimchi Recipe with Amazing Broth

Hello :) This is Han-Kki Gongjakso!

This is the golden recipe for refreshing Nabak Kimchi that clears your stomach with just one sip of broth! When you have no appetite and are craving something clean and refreshing, like these days, there is nothing quite as good as this.

Actually, I've always used only anchovy fish sauce, but this time I tried adding sand lance fish sauce for the first time. Wow… it has a whole new level of umami! Let's get started!

Super Simple! How to Make Delicious Nabak Kimchi

Now, shall we get started on how to make Nabak Kimchi? All you have to do is follow along step-by-step. It's super easy!

Step 1: Slice and salt the napa cabbage and radish

First, wash the Napa cabbage and radish thoroughly and slice them thinly (about 2-3 cm on each side). You should slice them thinly so that the seasoning penetrates well and the texture is good.

Once everything is sliced, place it in a large bowl and sprinkle 2 tablespoons of sea salt over it. Let it marinate for about 20 to 30 minutes. Stirring it once in the middle helps ensure it marinates evenly, which is even better!

Step 2: Boost the Umami with a Blender!

Now it's time to put the ingredients that will provide natural sweetness and umami into a blender and blend them up.

Add pear juice, bell peppers, onions, apples, minced garlic, ginger, cooked rice, red chili peppers, and Cheongyang chili peppers, and blend until smooth. Adding a little cooked rice allows the broth to ferment slightly, bringing out a deep flavor!

Step 3: Making the Kimchi Broth Base

The essence of Nabak Kimchi is its clear and spicy broth!

Pour 500ml of bottled water into a mixing bowl, place a sieve over it, add 4 tablespoons of red pepper powder, and gently mix. This way, you can make clean red pepper water without any bitterness.

✨ Here's a great tip!

If you have a cheesecloth, try using it. You can get a much clearer broth with a finer color. I ran out of cheesecloth today, so I used a colander instead. Haha.

Step 4: Combine all ingredients!

Pour the remaining 1.9 liters of bottled water into the kimchi container, add 3 tablespoons of sea salt, and dissolve it well.

Please pour the chili powder water you prepared earlier into this.

Please strain the blended ingredients through a sieve again and press firmly to extract only the juice. If solid ingredients are included, the broth will become messy.

Add 2 tablespoons of anchovy sauce and 1 tablespoon of sugar to season.

(Adjust the remaining seasoning with salt)

✨ Flavoring Point!

Since the sweetness comes out sufficiently from the fruits and vegetables, it is okay to omit the sugar if you do not like sweet things.

The best way to make delicious water kimchi is to taste it and adjust the flavor to your liking! (I didn't have artificial sweetener, so I substituted it with sugar, but adding a little bit makes the umami flavor explode!)

Step 5: Finishing Up

Drain the salted napa cabbage and radish and place them in a kimchi container. Finely chop the scallions and red chili peppers for garnish, add them in, and mix well with the brine… and you’re finally done!

Double the refreshing coolness! How to store and ferment Nabak Kimchi

After making the nabak kimchi this way, let it ferment at room temperature for about a day, then put it in the kimchi refrigerator.

After 2 to 3 days, the broth ripens nicely and becomes really delicious.

You know how having this alongside sweet potatoes or greasy holiday food completely cuts through the richness, right? It's also absolutely delicious to roll up somen noodles and slurp them up like regular noodles!

How about that? Making Nabak Kimchi is actually simpler than you thought, isn't it?

Be sure to save this golden recipe for cool and refreshing Nabak Kimchi that the whole family can enjoy, and give it a try.

Once you taste it, you'll fall for this addictive flavor that will keep you thinking about it! I highly recommend it! 👍