Crisp and Chewy Bossam Radish Kimchi
A Special Radish Kimchi with a Delightful Chewy Texture, Perfect for Bossam
This Bossam-style radish kimchi is a perfect accompaniment not only for Bossam (Korean boiled pork wraps) and Suyuk (boiled pork slices) but also pairs wonderfully with grilled pork belly. Its unique crisp and chewy texture makes it an excellent side dish for any meal. Enjoy the fresh taste of radish combined with a savory and flavorful seasoning that will stimulate your appetite. Make this delicious specialty radish kimchi easily at home.
Kimchi Ingredients
- 1/3 medium radish (approx. 500g)
- 2 Tbsp salt (for brining)
- 2 Tbsp rice syrup (for brining)
Seasoning Ingredients
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce
- 1/3 Tbsp salted shrimp (finely minced)
- 1/2 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 2 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp glutinous rice paste (for consistency)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce
- 1/3 Tbsp salted shrimp (finely minced)
- 1/2 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 2 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp glutinous rice paste (for consistency)
Cooking Instructions
Step 1
First, prepare all the necessary ingredients for making the radish kimchi. Wash the radish thoroughly.
Step 2
To achieve a crisp and chewy texture, it’s best to use the firmer, greener part of the radish. Since the radish will shrink as it releases water during brining, cut it slightly thicker than you would for regular radish salad (mu-saengchae). Slice it into julienne strips about 0.5cm thick.
Step 3
Place the julienned radish in a large bowl. Add 2 Tbsp of salt and 2 Tbsp of rice syrup. Gently mix the radish with your hands, ensuring the seasoning is evenly distributed. Cover the bowl with a lid or plastic wrap and let it brine at room temperature for about 1 hour. It’s good to mix it once halfway through the brining process.
Step 4
While the radish is brining, prepare the seasoning mixture. In a small bowl, combine all the seasoning ingredients except the gochugaru: 1 Tbsp fish sauce, 1/3 Tbsp finely minced salted shrimp, 1/2 Tbsp minced garlic, 1 Tbsp chopped green onion, 2 Tbsp plum extract, and 1/2 Tbsp glutinous rice paste. Mix them well. The glutinous rice paste helps to thicken the kimchi and adds a smooth texture.
Step 5
After brining for 1 hour, take out the radish and squeeze out the excess water thoroughly with your hands. Be careful not to squeeze too hard, as this can affect the radish’s texture. Aim for a firm squeeze that removes most of the liquid.
Step 6
To the squeezed radish, first add 2 Tbsp of gochugaru and mix gently. This step helps the chili flakes coat the radish evenly, giving the kimchi a beautiful color and ensuring the seasoning adheres well.
Step 7
Add about two-thirds of the prepared seasoning mixture to the gochugaru-coated radish and mix again. Taste the kimchi and, if it needs more seasoning or saltiness, add the remaining seasoning mixture gradually. It’s important to adjust the seasoning to your preference, ensuring it’s not too salty.
Step 8
Transfer the finished radish kimchi to a clean airtight container and store it in the refrigerator. You can enjoy it immediately, or let it ferment for a day or two in the refrigerator for a deeper, richer flavor. Enjoy your delicious, crisp, and refreshing Bossam kimchi!
