Brother-in-Law’s Special! “Jjabak-kimchi” with Fresh Young Radish and Napa Cabbage
How to Make Jjabak-kimchi: A Deliciously Moist Kimchi Recipe
My brother-in-law harvested an abundance of chilies he grew with great care, so I decided to make a “Jjabak-kimchi” – a kimchi with a rich, syrupy broth – using young radish and soft napa cabbage. This kimchi is delightful right after making and even more delicious when fermented!
Main Ingredients- 2 bunches young radish (yeolmu)
- 3 heads napa cabbage (danbaechu)
- 2 cups coarse sea salt
Cooking Instructions
Step 1
First, carefully trim and prepare the young radish and napa cabbage. Dissolve 1 cup of the coarse sea salt in water and soak the prepared vegetables. Sprinkle the remaining 1 cup of salt evenly over the top. Let them salt for about 1 hour, turning them halfway through to ensure even salting.
Step 2
Prepare a flavorful anchovy broth by simmering anchovies, dried kelp, dried shiitake mushrooms, onion peels, and the white parts of green onions. Let the broth cool completely. (For kelp, you can soak it in cold water for 30 minutes or remove it just before boiling to avoid bitterness.)
Step 3
Once the vegetables are adequately salted, rinse them gently under running water. Avoid washing too vigorously, as this can reduce their crispiness. Rinse about three times to remove excess salt, then drain them thoroughly. Proper draining is key to preventing the kimchi from becoming watery or bland.
Step 4
In a blender or using an immersion blender, combine the pitted peach, roughly chopped onions, red chilies, green chilies, garlic, and about 1/2 cup of the prepared anchovy broth. Blend until smooth. The peach adds a wonderful sweetness and depth to the kimchi.
Step 5
To the blended base, add the fermented anchovy sauce, fermented shrimp paste, and ginger powder (or minced fresh ginger). Mix well. Finely mincing the shrimp paste before adding will help it incorporate smoothly into the seasoning.
Step 6
Now, add the 2 cups of chili powder to the seasoning mixture and stir until well combined to create the kimchi paste. Gently coat the drained young radish and napa cabbage with this paste, starting with the stems to ensure even distribution of flavor.
Step 7
Pour in the remaining 4.5 cups of anchovy broth, ensuring the kimchi is generously covered. Drizzle any remaining seasoning over the top. A good amount of broth is essential for a moist and flavorful Jjabak-kimchi.
Step 8
Finally, sprinkle some toasted sesame seeds on top. Your delicious Jjabak-kimchi, made with your brother-in-law’s care, is now complete! It’s great to eat right away, or let it ferment for a day for an even richer flavor.
