Crispy and Chewy Bossam Radish Kimchi
The Ultimate Bossam Radish Kimchi Recipe with Pork Belly Cooking Tips!
Introducing a bossam radish kimchi that’s wonderfully crispy and chewy, perfect for enjoying with freshly boiled pork belly. With this recipe, you can recreate professional-quality flavors at home. It also includes great tips for boiling pork belly, so be sure to follow along! For more details, check out the blog: http://blog.naver.com/qw3859
Main Ingredients- 1/2 Korean radish
- 1+1/2 lbs pork neck (approx. 900g)
- 2 bags fresh oysters
- 4 cloves garlic (for mincing or slicing)
- 3 stalks scallions
Salting the Radish- 1 Tbsp coarse sea salt
- 1/2 cup oligosaccharide (corn syrup can be substituted)
Radish Kimchi Seasoning- 3 Tbsp red pepper flakes
- 1 Tbsp sugar
- 1/2 Tbsp oligosaccharide
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (anchovy or other type)
- 1 Tbsp plum extract
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Pork Belly Boiling Ingredients- 3-4 bay leaves
- 1/2 onion (cut into large pieces)
- 1 leek (cut into large pieces)
- 10 whole peppercorns
- 1 Tbsp doenjang (soybean paste)
- 5 cloves garlic
- 1 Tbsp coarse sea salt
- 1/2 cup oligosaccharide (corn syrup can be substituted)
Radish Kimchi Seasoning- 3 Tbsp red pepper flakes
- 1 Tbsp sugar
- 1/2 Tbsp oligosaccharide
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (anchovy or other type)
- 1 Tbsp plum extract
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Pork Belly Boiling Ingredients- 3-4 bay leaves
- 1/2 onion (cut into large pieces)
- 1 leek (cut into large pieces)
- 10 whole peppercorns
- 1 Tbsp doenjang (soybean paste)
- 5 cloves garlic
- 3-4 bay leaves
- 1/2 onion (cut into large pieces)
- 1 leek (cut into large pieces)
- 10 whole peppercorns
- 1 Tbsp doenjang (soybean paste)
- 5 cloves garlic
Cooking Instructions
Step 1
Wash the radish, peel it, and then julienne it into thick strips, about 0.7cm thick. I initially cut them too thick and had to re-cut them to match the size. Feel free to adjust the thickness to your preference.
Step 2
Add 1 Tbsp of coarse sea salt and 1/2 cup of oligosaccharide to the julienned radish. Mix well and let it salt for about 2 to 2.5 hours. You can substitute corn syrup for oligosaccharide. Using corn syrup can make the radish even chewier.
Step 3
While the radish is salting, let’s boil some delicious pork belly. To make tender pork belly without any gamey smell, place the pork neck, water, and all the boiling ingredients (bay leaves, large chunks of onion and leek, peppercorns, doenjang, and whole garlic cloves) in a pot. Bring to a boil over high heat, then reduce to medium-low and simmer for 40 minutes.
Step 4
After some time, the radish will be moist and tender. If you feel the radish strips are still too thick, you can cut them again at this point. After about 2 hours of salting, place the radish in a clean cloth or mesh bag and squeeze out as much water as possible. Using a cloth makes it much easier and more effective than squeezing by hand.
Step 5
Now it’s time to add the basic seasonings to the well-drained radish. First, take half of the red pepper flakes (1.5 Tbsp) and gently mix it with the radish to give it a red color. This initial step helps the color distribute evenly.
Step 6
Adding the red pepper flakes first and mixing ensures the color coats the radish evenly, making it look more appealing before adding other seasonings.
Step 7
Next, add the remaining seasoning ingredients and mix again. Add the remaining 1.5 Tbsp red pepper flakes, 1 Tbsp sugar, 1/2 Tbsp oligosaccharide, 1 Tbsp minced garlic, 1 Tbsp fish sauce, and 1 Tbsp plum extract. Mix well. I used anchovy fish sauce, but you can use any type you prefer.
Step 8
For an enhanced flavor and texture, add more minced garlic and chopped scallions. Thinly slice 5 cloves of garlic and chop 3 scallions into bite-sized pieces, then add them to the radish and mix. The slight sharpness of the garlic and the fragrance of the scallions will make it even tastier.
Step 9
Finally, finish by adding 1 Tbsp of sesame oil and a pinch of toasted sesame seeds. Gently toss everything together for a beautifully finished bossam radish kimchi.
Step 10
And there you have it – incredibly crispy and chewy bossam radish kimchi! While the salting process takes a bit of time, the mixing part is simple and not difficult at all. Enjoy this fresh kimchi with warm, savory pork belly!
Step 11
After 40 minutes, check if the pork belly is cooked through. Pork neck can be a bit lean, but it should be tender and well-cooked. It’s best to let the boiled pork belly rest for a bit until the steam subsides before slicing; this prevents the meat from falling apart and results in cleaner slices. Enjoy a hearty meal with succulent pork belly and crisp radish kimchi!
