Crispy and Delicious Bossam Radish Kimchi
How to Make Chewy Bossam Radish Kimchi at Home
The essential accompaniment to bossam! Learn how to make this delightful radish kimchi easily and deliciously at home. Its satisfyingly crisp texture and flavorful seasoning are unparalleled!
Main Ingredients- 600g radish: Choose fresh and firm radishes.
For Salting the Radish- 250g corn syrup: This softens the radish and adds sweetness.
- 1/2 Tbsp salt: Helps draw out moisture from the radish and seasons it lightly.
Seasoning Ingredients- 3 Tbsp gochugaru (Korean chili flakes): For spice and vibrant color. (Adjust to your preference.)
- 1/2 Tbsp gochujang (Korean chili paste): Adds a deep, savory flavor.
- 1 Tbsp minced garlic: An essential ingredient to enhance the overall aroma.
- 1/4 tsp ginger powder: Its pungent aroma cuts through richness. (Freshly grated ginger can also be used.)
- 2 Tbsp fish sauce (anchovy or sand lance): Provides umami and depth. (Anchovy sauce is a good alternative.)
- 2 Tbsp maesil-cheong (plum extract): Adds a sweet and tangy flavor, as well as a glossy finish.
- 1/2 Tbsp sugar: Balances the sweetness.
- 1/2 tsp seasoned salt: Used to adjust seasoning if needed.
- 1/2 green onion: Finely chopped to add a crisp texture.
- 1.5 Tbsp toasted sesame seeds: For a nutty finish.
- 250g corn syrup: This softens the radish and adds sweetness.
- 1/2 Tbsp salt: Helps draw out moisture from the radish and seasons it lightly.
Seasoning Ingredients- 3 Tbsp gochugaru (Korean chili flakes): For spice and vibrant color. (Adjust to your preference.)
- 1/2 Tbsp gochujang (Korean chili paste): Adds a deep, savory flavor.
- 1 Tbsp minced garlic: An essential ingredient to enhance the overall aroma.
- 1/4 tsp ginger powder: Its pungent aroma cuts through richness. (Freshly grated ginger can also be used.)
- 2 Tbsp fish sauce (anchovy or sand lance): Provides umami and depth. (Anchovy sauce is a good alternative.)
- 2 Tbsp maesil-cheong (plum extract): Adds a sweet and tangy flavor, as well as a glossy finish.
- 1/2 Tbsp sugar: Balances the sweetness.
- 1/2 tsp seasoned salt: Used to adjust seasoning if needed.
- 1/2 green onion: Finely chopped to add a crisp texture.
- 1.5 Tbsp toasted sesame seeds: For a nutty finish.
Cooking Instructions
Step 1
First, wash the radishes thoroughly and then julienne them into thick strips, about 0.5cm thick. Cutting them too thinly can result in a mushy texture, so aim for a substantial thickness.
Step 2
Transfer all the julienned radishes into a large bowl. Pour in 250g of corn syrup. Corn syrup helps to tenderize the radish as it pickles.
Step 3
Next, sprinkle 1/2 tablespoon of salt evenly over the radishes. Salt is key to drawing out moisture and maintaining the radish’s crispness.
Step 4
Using a spoon, mix everything well to ensure the radishes are evenly coated with the corn syrup and salt. It’s important to mix thoroughly so that every piece of radish is seasoned.
Step 5
Cover the bowl with a lid or plastic wrap and let the radishes pickle in the refrigerator for at least 2 hours, or up to 24 hours. You can adjust the time depending on the radish’s condition and your desired texture.
Step 6
I usually salt the radishes the night before and make the kimchi the next day around lunchtime, so I let them pickle for about 14 hours. This overnight pickling process ensures the radishes become delightfully chewy.
Step 7
Once well-pickled, gently rinse the radishes under cold water to remove any excess corn syrup and salt. After rinsing, squeeze out as much water as possible with your hands. Excess water can dilute the seasoning.
Step 8
Now it’s time to add the seasonings that will bring the bossam radish kimchi to life! Place the squeezed radishes back into a clean bowl.
Step 9
Add 3 tablespoons of gochugaru (Korean chili flakes) to give it a vibrant red color. If you prefer it spicier, feel free to add a little more.
Step 10
Add 1/2 tablespoon of gochujang (Korean chili paste) for a rich, savory depth. Gochujang significantly enhances the flavor profile of the seasoning.
Step 11
Generously add 1 tablespoon of minced garlic. Garlic plays a crucial role in boosting the overall aroma and flavor of the kimchi.
Step 12
Incorporate 1/4 teaspoon of ginger powder. The pungent aroma of ginger adds complexity and helps balance the richness. You can also use very finely minced fresh ginger.
Step 13
Finely chop about half a green onion and add it to the bowl. The freshness of the onion and its crisp texture complement the radish kimchi beautifully.
Step 14
Add 1/2 tablespoon of sugar to balance the sweetness. Sweetness is important for harmonizing the overall taste.
Step 15
Stir in 2 tablespoons of maesil-cheong (plum extract). Plum extract adds a natural sweetness and a lovely glossy sheen.
Step 16
Add 2 tablespoons of fish sauce for a deep umami flavor. You can adjust the type or amount of fish sauce according to your preference, or use anchovy sauce as an alternative. Mix everything gently.
Step 17
Taste the kimchi, and if the seasoning needs adjustment, add 1/2 teaspoon of seasoned salt to suit your palate. Seasoned salt provides a clean and balanced saltiness.
Step 18
Finally, sprinkle 1.5 tablespoons of toasted sesame seeds generously for a nutty fragrance. Sesame seeds elevate both the taste and aroma of the radish kimchi.
Step 19
Gently toss the kimchi with your hands to ensure all the seasonings are well combined with the radish. Avoid kneading too vigorously, as this can make the radish mushy.
Step 20
Your delicious bossam radish kimchi is ready! The satisfyingly crisp texture and the addictive spicy-sweet seasoning are truly wonderful. It’s a perfect pairing with bossam or suyuk (boiled pork), and also serves as a fantastic side dish for everyday meals!
