Bossam Radish Kimchi
How to Make Bossam Radish Kimchi!
The perfect match for Bossam! I’ve made a spicy and crunchy radish kimchi.
Main Ingredients- 1/3 piece of radish (approx. 500g)
- 1 Tbsp coarse sea salt
- 50ml rice syrup (mulyeot)
- A little bit of chopped green onions
Cooking Instructions
Step 1
Select the green part of the radish, which is sweet and crisp. After peeling, thinly slice it into bite-sized pieces, about 0.5cm thick, or julienne it like kimchi.
Step 2
Add 1 generous tablespoon of coarse sea salt and 50ml of rice syrup to the julienned radish. Gently mix with your hands and let it sit for about 30 minutes to pickle the radish. Adding rice syrup also helps make the radish crunchier and absorb the seasoning better.
Step 3
After 30 minutes, the radish will have released some water. Place the pickled radish in a cheesecloth or clean kitchen towel and squeeze out as much water as possible. Be careful not to squeeze too hard, or the radish might break.
Step 4
To the drained radish, add 1 tablespoon of gochugaru first and mix well. This step coats the radish evenly with a beautiful red color, preparing it to absorb the seasoning.
Step 5
Now, add the remaining seasoning ingredients: 2 Tbsp gochugaru, 2 Tbsp anchovy sauce, 1 Tbsp minced salted shrimp, 1 Tbsp sugar, 1.5 Tbsp minced garlic, a little minced ginger, 2 Tbsp plum extract, and 2-3 Tbsp of the warm glutinous rice paste. Mix everything together thoroughly by hand. The glutinous rice paste helps to thicken the kimchi and aids in its fermentation.
Step 6
Gently combine all the seasonings with the radish until well-mixed. Then, add the chopped green onions and mix lightly. The mild pungency of the green onions will enhance the flavor of the radish kimchi.
Step 7
Transfer the finished Bossam radish kimchi to a container and store it in the refrigerator. It’s absolutely delicious when you place a piece of bossam (boiled pork) and a generous amount of radish kimchi on top of a piece of crisp napa cabbage and wrap them together! The crunchy and refreshing taste fills your mouth, cutting through the richness of the bossam.
