Crisp and Refreshing Seasonal Radish Kimchi
Delicious Radish Kimchi Made with Freshly Harvested Garden Radishes
Introducing a crisp and refreshing radish kimchi made with fresh garden radishes. It’s delicious to eat right away, and its flavor deepens over time, making it an irresistible side dish for rice. Enjoy the spicy yet cool taste of this exquisite radish kimchi – make it now!
Radish Kimchi Ingredients- 1 bunch of seasonal bunch radishes
- 1 handful of green onions (cut into approx. 5cm lengths)
- 1/2 onion (finely chopped or pureed)
- 15 cloves of garlic (minced or pureed)
- 1/2 apple (seeds removed, pureed)
- 1 Tbsp ginger (minced or pureed)
Seasoning Ingredients- 2 cups prepared broth
- 1 cup fine red chili powder
- 3 Tbsp anchovy sauce
- 3 Tbsp salted shrimp (finely minced)
- 1 Tbsp sugar
Broth Ingredients (Optional)- Dried shiitake mushroom stems
- Radish peels or scraps
- White parts of green onions
- Kelp
Sweet Rice Paste- 2 cups prepared broth
- 2 Tbsp sweet rice flour
- 2 cups prepared broth
- 1 cup fine red chili powder
- 3 Tbsp anchovy sauce
- 3 Tbsp salted shrimp (finely minced)
- 1 Tbsp sugar
Broth Ingredients (Optional)- Dried shiitake mushroom stems
- Radish peels or scraps
- White parts of green onions
- Kelp
Sweet Rice Paste- 2 cups prepared broth
- 2 Tbsp sweet rice flour
- 2 cups prepared broth
- 2 Tbsp sweet rice flour
Cooking Instructions
Step 1
Gently scrape the dirt from the bunch radishes using a knife, especially where the leaves meet the radish, and clean them thoroughly. Prepare a brine by dissolving 1/2 cup of salt in 3 cups of water. Sprinkle this brine evenly over the prepared radishes and let them pickle for about 1 hour, turning them once or twice during this time.
Step 2
While the radishes are pickling, prepare the broth. In a pot, combine dried shiitake mushroom stems, radish peels or scraps, white parts of green onions, and kelp. Add water and simmer for 15-20 minutes. Strain the broth, discarding the solids. (You can also use store-bought broth.)
Step 3
Using a blender or food processor, puree the garlic, onion, apple, and ginger to create the seasoning base. Avoid over-processing; aim for a slightly coarse texture to prevent a pasty consistency.
Step 4
In a bowl, combine the pureed seasoning base with a little of the prepared broth and mix well. Then, add the fine red chili powder and stir until it dissolves. Incorporate the anchovy sauce and sugar at this stage, ensuring they are well mixed into the seasoning.
Step 5
In a saucepan, combine 2 cups of broth with 2 Tbsp of sweet rice flour. Whisk continuously to prevent lumps and cook over low heat until the mixture thickens and becomes translucent, forming a sweet rice paste. Remove from heat and let it cool slightly.
Step 6
Wash the green onions and cut them into approximately 5cm lengths. Cutting them into manageable pieces will make the kimchi easier to eat.
Step 7
Rinse the well-pickled radishes under cold water 2-3 times to remove excess salt and drain them thoroughly. It’s best to pickle the radishes whole without cutting them, as this helps retain their natural sweetness, resulting in a tastier kimchi. Once drained, cut the radishes into quarters for easier handling.
Step 8
Add the prepared chili seasoning to the drained radishes and mix gently until evenly coated. Ensure the seasoning adheres well to the radish pieces. After mixing the chili paste, add the minced salted shrimp and mix again to adjust the seasoning.
Step 9
Finally, add the cut green onions and toss lightly to combine. This completes your delicious radish kimchi. Be careful not to overmix, so the green onions remain crisp.
Step 10
The freshly made radish kimchi looks appetizing just by looking at it. Its crisp texture and refreshing, spicy flavor will add a delightful touch to your meal. This delicious radish kimchi is truly a rice thief!
Step 11
This recipe yields a smaller batch of radish kimchi, enough to fill two small containers. Making a smaller amount allows you to enjoy it at its freshest.
Step 12
Serve a portion of the freshly made radish kimchi on a plate alongside a bowl of warm rice. It will be such a wonderful side dish that your rice will disappear in no time!
Step 13
You can leave the green onions whole if you prefer, but cutting them into bite-sized pieces will help the seasoning penetrate better and make them easier to eat.
