Crispy and Delicious Bossam Radish Kimchi
Homemade Spicy and Sweet Bossam Radish Kimchi Recipe for Side Dish
Introducing Bossam Radish Kimchi, which has a wonderfully chewy and crisp texture, perfect for enjoying with Bossam or during holidays. You can easily make it and enjoy it for a long time.
Radish Kimchi Ingredients
- 1kg Korean radish (large and firm)
- 50g chives (fresh)
- A pinch of toasted sesame seeds (for nutty flavor)
Radish Brining Ingredients
- 2 Tbsp coarse sea salt (generously packed)
- 1 cup corn syrup (or other liquid sweetener, measuring cup)
Bossam Radish Kimchi Seasoning Ingredients
- 4 Tbsp red pepper flakes (gochugaru, adjust to spice preference)
- 3 Tbsp anchovy sauce (for umami)
- 3 Tbsp plum extract (for sweetness and depth)
- 2 Tbsp cooking syrup (for gloss)
- 0.5 Tbsp salt (for adjusting seasoning)
- 1 Tbsp minced garlic (for aromatic flavor)
- 2 Tbsp coarse sea salt (generously packed)
- 1 cup corn syrup (or other liquid sweetener, measuring cup)
Bossam Radish Kimchi Seasoning Ingredients
- 4 Tbsp red pepper flakes (gochugaru, adjust to spice preference)
- 3 Tbsp anchovy sauce (for umami)
- 3 Tbsp plum extract (for sweetness and depth)
- 2 Tbsp cooking syrup (for gloss)
- 0.5 Tbsp salt (for adjusting seasoning)
- 1 Tbsp minced garlic (for aromatic flavor)
Cooking Instructions
Step 1
First, peel the Korean radish thoroughly. Then, cut it into bite-sized pieces, about the thickness and length of your finger. Avoid cutting them too thinly, as they might become too soft.
Step 2
Place the cut radish in a large bowl. Sprinkle 2 tablespoons of coarse sea salt generously over the radish, then pour in 1 cup of corn syrup. The corn syrup will help to brine the radish while adding sweetness.
Step 3
Mix everything well and let the radish brine for about 2 hours and 30 minutes. The brining time may vary depending on the thickness and condition of the radish. Stir it a couple of times in between to ensure even brining, until the radish becomes translucent and tender. This process is key to achieving a crisp texture.
Step 4
This is what the radish looks like after about 2 hours of brining. As you can see, it has released a lot of moisture and become soft.
Step 5
After brining for a total of 2 hours and 30 minutes, rinse the radish lightly under running water to remove excess salt. Drain it in a colander. Crucially, pat the radish dry with a clean kitchen towel or paper towels to remove as much moisture as possible. Thoroughly drying the radish is essential for achieving that signature chewy and crisp texture.
Step 6
Place the dried radish back into the bowl. Add 4 tablespoons of red pepper flakes (gochugaru) and mix well to coat the radish evenly. Let it sit for about 5-10 minutes to allow the chili flakes to hydrate and color the radish beautifully. Then, add the minced garlic and the rest of the seasoning ingredients (anchovy sauce, plum extract, cooking syrup, salt). Mix everything again thoroughly so the seasoning is evenly distributed throughout the radish.
Step 7
Finally, add the trimmed chives, cut into appropriate lengths, and gently mix them in. The vibrant green of the chives adds visual appeal and enhances the overall flavor. Sprinkle with toasted sesame seeds for a final touch of nutty aroma.
Step 8
Transfer the finished radish kimchi to an airtight container. It’s delicious to eat right away, but for a deeper flavor, let it ferment at room temperature for a day or two. After fermentation, store it in the refrigerator. If you like, you can add a little sesame oil just before serving for an extra burst of flavor.
