Refreshing Summer Delight! Easy and Quick Naengmyeon Kimchi
Make and Enjoy Super Simple Naengmyeon Kimchi at Home
On warm days, nothing beats a refreshing meal, which is why I love making this simple and delicious Naengmyeon Kimchi. You don’t need to be a professional chef to whip up this fantastic side dish. Even with minimal ingredients, it tastes incredibly good. If you’re a fan of noodle dishes during the summer, this is a must-try recipe!
Main Ingredients- 1kg Radish
Seasoning Broth- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1.5 Tbsp Coarse Salt
- 3 Tbsp Sugar
- 3 Tbsp Vinegar
- 2 Tbsp Mirin (or cooking wine)
- 2 Cups Water (approx. 400ml)
Radish Brining- 1 Tbsp Coarse Salt
- 1 Tbsp Soju (or other clear spirits)
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1.5 Tbsp Coarse Salt
- 3 Tbsp Sugar
- 3 Tbsp Vinegar
- 2 Tbsp Mirin (or cooking wine)
- 2 Cups Water (approx. 400ml)
Radish Brining- 1 Tbsp Coarse Salt
- 1 Tbsp Soju (or other clear spirits)
Cooking Instructions
Step 1
First, prepare 1kg of fresh radish. If your radish is particularly large, it’s best to trim and weigh out exactly 1kg to ensure the correct proportion.
Step 2
Cut the radish into approximately 2cm thick pieces, then slice them thinly into julienne strips. If you’re not comfortable with knife skills, using a mandoline slicer will help you achieve uniform, thin cuts easily.
Step 3
In a bowl, combine the thinly sliced radish with 1 Tbsp of coarse salt and 1 Tbsp of soju. Gently toss to coat and let it sit for about 5 minutes to draw out some moisture. Adding soju helps to neutralize any potential bitterness, especially common in summer radishes, resulting in a cleaner taste.
Step 4
In a separate bowl, pour 2 cups (approx. 400ml) of water. Add 1 Tbsp of minced garlic and 2 Tbsp of gochugaru.
Step 5
Next, add 2 Tbsp of mirin, 3 Tbsp of sugar, 1.5 Tbsp of coarse salt, and 3 Tbsp of vinegar to the water mixture.
Step 6
Stir all the seasoning ingredients together until well combined. Taste the broth and adjust the sweetness and sourness by adding more sugar or vinegar according to your preference. It’s important to get the flavor just right for your palate.
Step 7
After 5 minutes of brining, rinse the radish lightly under cold water about twice. Then, place it in a colander to drain excess water.
Step 8
Transfer the drained radish to your kimchi container or a storage bowl. Using a sieve, strain the seasoning broth to separate the liquid from any solids, and pour this clear broth over the radish. This method ensures the seasoning is evenly distributed without too much sediment.
Step 9
Cover the container and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it sits, the more developed the taste becomes. This will result in a deliciously refreshing, tangy, and slightly sweet Naengmyeon Kimchi, also known as quick-pickled radish kimchi. While it’s ready to eat immediately, letting it sit for a day will enhance its flavor even further.
