Nangbu is a traditional Korean dish made from fermented vegetables, primarily napa cabbage and radishes. It is often seasoned with a mixture of spices, including gochugaru (Korean red pepper flakes), garlic, and ginger. This dish is a staple in Korean cuisine and is known for its tangy and spicy flavor. The fermentation process not only enhances the taste but also increases the nutritional value of the vegetables. Nangbu is commonly served as a side dish, known as banchan, and is enjoyed with rice and other main dishes. It is also recognized for its health benefits, including probiotics that support gut health.