Crisp and Sweet Young Radish Kimchi
Deliciously Crisp Young Radish Kimchi Recipe
Learn how to make a refreshing and crisp young radish kimchi, perfect for spring and summer. This kimchi boasts a delightful crunchy texture and a subtle sweetness. If you have extra young radishes, consider blanching them for side dishes, cooking them in soups, or drying them to make radish greens (siraegi). A whole box can be used for kimchi, with the rest preserved or transformed into other delicious dishes.
Basic Seasoning Ingredients- 1 cup Gochugaru (Korean chili powder, fine)
- 10 red chili peppers (seeds removed)
- 3 small onions (1 for blending, 2 for slicing)
- 3 Tbsp minced garlic
- 1/2 cup anchovy sauce (myeolchi aekjeot)
- 2 Tbsp salted shrimp (saeu-jeot, finely minced)
Sweetness and Flavor Enhancers- 1/4 cup plum extract (maesil-cheong)
- 1 Tbsp sugar
Rice Flour Paste Ingredients- 2 cups water
- 5 Tbsp glutinous rice flour
- 1/4 cup plum extract (maesil-cheong)
- 1 Tbsp sugar
Rice Flour Paste Ingredients- 2 cups water
- 5 Tbsp glutinous rice flour
Cooking Instructions
Step 1
First, prepare the young radishes. If they are fresh and don’t require much trimming, set aside the thicker stems for blanching or other uses later. Cut the tender, young leaves into bite-sized pieces, about 5-7 cm long, for the kimchi.
Step 2
Wash the cut young radishes thoroughly under running water to remove any dirt or debris. Drain them well, then sprinkle evenly with coarse sea salt and let them pickle for about 15-20 minutes. Flip them halfway through to ensure even salting.
Step 3
While the radishes are pickling, prepare the kimchi paste. In a blender, combine the anchovy sauce, salted shrimp, deseeded red chili peppers, minced garlic, and 1 small onion (peeled and roughly chopped). Blend until smooth. For added sweetness and depth, you can include a small amount of apple or pear.
Step 4
Cook the rice flour paste (chapssal-pul). Pour 2 cups of water into a pot and bring it to a boil. Once boiling, gradually whisk in the 5 Tbsp of glutinous rice flour, stirring constantly to prevent lumps. Cook over low heat for 2-3 minutes until thickened. If the rice flour is clumped, dissolving it in boiling water while stirring vigorously is key to a smooth paste.
Step 5
Once the rice flour paste has cooled completely, mix it with the blended paste from the blender, plum extract, and sugar. Stir well until all ingredients are evenly combined to create a flavorful kimchi seasoning sauce.
Step 6
Rinse the pickled young radishes 1-2 times in cold water to remove excess salt and drain thoroughly. Pour the prepared kimchi seasoning sauce over the radishes. Gently toss to coat the radishes evenly with the paste. Avoid vigorous mixing, as this can make the radishes mushy and impart a raw taste. Handle them gently.
Step 7
Add the 2 sliced onions and a generous amount of chopped green onions to the kimchi and mix again. You can add a little water if you prefer a more watery kimchi; the briny liquid from well-fermented kimchi is exceptionally delicious and can even serve as a base for broths.
Step 8
Transfer the well-mixed young radish kimchi to a storage container. You can enjoy it immediately, but for the best flavor, let it ferment at room temperature for a day or two before refrigerating. This crisp and refreshing kimchi is a wonderful side dish on its own and is also perfect for bibimbap or topping noodles!
