Spring Delight: Tender Young Radish and Bok Choy Kimchi
Making Fresh and Flavorful Young Radish and Bok Choy Kimchi
When you’re tired of heavy winter kimchi, the refreshing taste of young radish and bok choy kimchi comes to mind! These are in season right now, so let’s make a batch with tender young radishes and soft bok choy. You don’t even need to salt them separately with coarse sea salt to enjoy a wonderfully crisp kimchi. The sweet and spicy seasoning will awaken your appetite, making it a beloved staple for both children and adults. Make your dining table even more vibrant with this fresh, spring-like kimchi!
Kimchi Ingredients- Young Radish (Yeolmu) 2kg (choose tender and fresh ones)
- Young Bok Choy (Eolgari) 500g (1 bunch, cleaned and trimmed)
- Scallions 10 stalks (chopped)
- 1 large Onion (for blending into the seasoning)
- 10 cloves Garlic (minced for seasoning)
- 2 medium Apples (for blending into the seasoning)
Seasoning- Gochugaru (Korean chili flakes) 1.5 bowls (adjust to your preference)
- Salted Fermented Shrimp (Saeujeot) 10 Tbsp (rinsed)
- Anchovy Fish Sauce (Myeolchi Aekjeot) 8 Tbsp (can substitute with sand lance fish sauce)
- Plum Extract (Maesilcheong) 8 Tbsp (for sweetness and umami)
- Sugar 5 Tbsp (adjust to taste)
- Coarse Sea Salt (Kkot-sogeum) 1 Tbsp (for adjusting seasoning)
- Cooked Rice 1 bowl (acts as a binder instead of porridge)
- Gochugaru (Korean chili flakes) 1.5 bowls (adjust to your preference)
- Salted Fermented Shrimp (Saeujeot) 10 Tbsp (rinsed)
- Anchovy Fish Sauce (Myeolchi Aekjeot) 8 Tbsp (can substitute with sand lance fish sauce)
- Plum Extract (Maesilcheong) 8 Tbsp (for sweetness and umami)
- Sugar 5 Tbsp (adjust to taste)
- Coarse Sea Salt (Kkot-sogeum) 1 Tbsp (for adjusting seasoning)
- Cooked Rice 1 bowl (acts as a binder instead of porridge)
Cooking Instructions
Step 1
Let’s prepare the fresh young radish and bok choy! First, trim any dirt or blemishes from the root ends of the young radish and bok choy with a knife. Then, gently rinse them under running water 2-3 times. Make sure to wash them thoroughly to remove any remaining soil or debris. Finally, it’s crucial to drain them well in a colander. This prevents the kimchi from becoming too watery and ensures the seasoning adheres nicely.
Step 2
While the radishes and bok choy are draining, let’s make the delicious kimchi seasoning. If you have leftover kimchi seasoning from winter kimchi, you can definitely use it! Using leftover seasoning saves you time and effort. If you’re making it from scratch, start by blending 1 bowl of cooked rice with 600ml of water until smooth. (Alternatively, you can cook rice porridge and let it cool.) Next, blend 1 large onion, 10 cloves of garlic, 2 medium apples, and 800ml of water together. This combination will add a deeper flavor to your kimchi. Add 1.5 bowls of gochugaru. If you prefer a milder kimchi, feel free to adjust the amount. If the seasoning seems too thick, add a little more water to reach your desired consistency. (Using a cooled broth made from simmering dried anchovies, kelp, or shiitake mushrooms will make the kimchi even more flavorful!)
Step 3
Prepare the scallions to add a refreshing crunch and aroma to the kimchi. If you don’t have scallions, green onions will work too. Wash about 10 stalks of scallions and chop them into bite-sized pieces. You can also add any other leftover vegetables you have in the fridge.
Step 4
Now, let’s mix all the delicious kimchi seasonings! In a large mixing bowl, combine the blended seasoning from step 2, 1.5 bowls of gochugaru, 10 Tbsp of salted fermented shrimp, 8 Tbsp of anchovy fish sauce, 8 Tbsp of plum extract, 5 Tbsp of sugar, and 1 Tbsp of coarse sea salt. (You can use either anchovy or sand lance fish sauce based on your preference.) Mix all the ingredients thoroughly. It’s important to taste the seasoning at this point and adjust the saltiness or fish sauce if needed, according to your preference. We added a little more salted fermented shrimp and anchovy fish sauce. Finally, add the chopped scallions and mix everything together once more. Your flavorful kimchi seasoning is now complete!
Step 5
Add the well-drained young radish and bok choy to the large bowl of seasoning. Using a large spatula or your hands, gently coat the vegetables with the seasoning, adding it little by little. Be careful not to mix too vigorously, as this can make the radishes mushy or give them a raw taste. Gently toss the vegetables to ensure they are evenly coated without bruising them.
Step 6
Your delicious young radish and bok choy kimchi is now beautifully prepared! The vibrant colors and fresh aroma are already tempting.
Step 7
Now it’s time to pack the well-mixed kimchi into your kimchi container. Neatly arrange the young radish and bok choy kimchi in a clean container that has been dried. Close the lid and let it ferment at room temperature for about half a day to a full day. Then, transfer it to your kimchi refrigerator and let it mature for another 4-5 days for the best flavor. However, it’s also delicious to eat immediately!
Step 8
This kimchi, made with tender young radish and bok choy, is so delicious even without pre-salting with coarse sea salt. Enjoying a scoop of freshly made kimchi on a bowl of warm rice is truly delightful! If the kimchi pieces are too long, you can cut them into bite-sized pieces with scissors or a knife for easier eating. Your children will give it a big thumbs-up, calling it ‘Mom’s best kimchi!’ Be sure to try making this delicious kimchi!
Step 9
After making the kimchi, letting it ferment at room temperature for half a day to a full day will develop a deeper flavor. Then, store it in the kimchi refrigerator and allow it to mature for another 4-5 days for the optimal taste. If you prefer less fermented kimchi, shorten the room temperature fermentation time or place it directly in the kimchi refrigerator to enjoy it chilled. Adjust the fermentation time to suit your preference!
