Crunchy Bossam Radish Kimchi
Make Bossam Radish Kimchi with an Amazing Texture, the Perfect Pairing for Suyuk
Here’s a recipe for Bossam Radish Kimchi, which pairs wonderfully with boiled pork (Suyuk). When radishes are in season and delicious, this radish kimchi, with its refreshing, salad-like quality, is incredibly tasty on its own! The satisfying crunchy texture is truly captivating. Try this spicy radish kimchi that complements meat so well. ^^
Main Ingredients- 1/2 Korean radish (approx. 400g)
- A little green onion or scallion
- 1 Tbsp coarse sea salt
- 5 Tbsp oligodang (corn syrup)
- A little sesame seeds
Seasoning Ingredients- 3 Tbsp gochugaru (Korean chili flakes)
- 1-2 Tbsp maesilcheong (plum extract)
- 1 Tbsp fish sauce (anchovy)
- 1 Tbsp salted shrimp
- 1 Tbsp minced garlic
- 0.5-1 Tbsp oligodang (corn syrup) (optional, adjust to taste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1-2 Tbsp maesilcheong (plum extract)
- 1 Tbsp fish sauce (anchovy)
- 1 Tbsp salted shrimp
- 1 Tbsp minced garlic
- 0.5-1 Tbsp oligodang (corn syrup) (optional, adjust to taste)
Cooking Instructions
Step 1
Slice the radish to about 0.7-1cm thickness. Cutting it slightly thicker than you would for a typical radish salad (mu saengchae) will enhance its delightfully crunchy texture. Aim for substantial, bite-sized pieces.
Step 2
In a bowl, combine the sliced radish with 1 tablespoon of coarse sea salt and 5 tablespoons of oligodang. Mix well to ensure the salt and sweetener are evenly distributed. Let it sit for 1 hour to pickle.
Step 3
After about an hour of pickling, you’ll notice that the radish has released its water and the previously firm slices will become pliable and slightly bent. This indicates it’s perfectly pickled.
Step 4
Do not rinse the pickled radish. Squeeze out as much excess water as possible by hand. Thoroughly draining the radish is key to achieving that signature crunchy texture and preventing the kimchi from becoming watery, thus preserving its flavor. If you taste a piece and find it too salty, you can lightly rinse it under cold water before proceeding.
Step 5
Adjust the seasoning, particularly the saltiness, by tasting the pickled radish before adding all the seasonings. The amount of salted shrimp and fish sauce can be modified based on your preference. Salted shrimp adds a refreshing taste, while anchovy fish sauce provides a deep umami. Mixing them often yields a balanced flavor. Since radishes can be naturally sweeter in season, adjust the amount of oligodang accordingly. If the radish is not very sweet, feel free to add a bit more sweetener.
Step 6
Add all the prepared seasoning ingredients to the drained radish. Gently but firmly mix everything together with your hands, massaging the seasoning into the radish. This ‘jiggle-jiggle’ motion helps the flavors penetrate deeply.
Step 7
After thoroughly mixing the radish and seasonings, add the chopped green onions (or scallions) and sesame seeds. Toss lightly to combine everything. Your delicious Bossam Radish Kimchi is now ready!
