Spicy and Crispy Bossam Radish Kimchi
The Perfect Match for Bossam: How to Make Delicious Bossam Radish Kimchi (Beginner-Friendly Recipe)
Do you love tender Bossam (boiled pork) and want to elevate your meal? Instead of the usual side dishes, try making this special Bossam Radish Kimchi! The delightful crunch of fresh radish combined with a rich, savory kimchi paste creates an irresistible flavor. This recipe also includes a versatile kimchi paste that can be used for various dishes. Follow these steps to create a bossam kimchi that rivals those from restaurants!
Main Ingredients- 1/2 large Korean radish (approx. 700-800g)
- 1 handful of chives or green onions (approx. 50g)
Versatile Bossam Radish Kimchi Paste- 10 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp spicy Gochugaru (optional, for extra heat)
- 5 Tbsp Mirin (rice wine)
- 9 Tbsp Fish Sauce
- 7 Tbsp Plum Extract
- 6 Tbsp Sugar
- 7 Tbsp Minced Garlic
- 2 Tbsp Dashida (MSG-based soup stock, optional)
- 1 Tbsp Salt
- 10 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp spicy Gochugaru (optional, for extra heat)
- 5 Tbsp Mirin (rice wine)
- 9 Tbsp Fish Sauce
- 7 Tbsp Plum Extract
- 6 Tbsp Sugar
- 7 Tbsp Minced Garlic
- 2 Tbsp Dashida (MSG-based soup stock, optional)
- 1 Tbsp Salt
Cooking Instructions
Step 1
First, peel the Korean radish thoroughly. Slice it into thick, bite-sized pieces, about 0.5cm thick. Slicing it thicker than for a fresh salad will help maintain its crisp texture, so avoid making the pieces too thin.
Step 2
Place the sliced radish in a bowl and sprinkle with a handful of coarse salt and drizzle about two rounds of oligosaccharide (or corn syrup). Gently mix them together. Let the radish sit and cure for about 3 hours. This process draws out excess water, ensuring a satisfying crunch. Stir the radish once or twice during this time.
Step 3
While the radish is curing, let’s make the versatile Bossam Radish Kimchi paste! In a separate bowl, combine 10 Tbsp Gochugaru, 1 Tbsp spicy Gochugaru (if using), 5 Tbsp Mirin, 9 Tbsp Fish Sauce, 7 Tbsp Plum Extract, 6 Tbsp Sugar, 7 Tbsp Minced Garlic, 2 Tbsp Dashida (if using), and 1 Tbsp Salt. Mix everything well until the ingredients are fully incorporated. Letting the paste rest for a short while will allow the flavors to meld beautifully.
Step 4
Now, prepare to boil your Bossam (boiled pork). (Refer to a separate recipe for boiling Bossam or use your preferred method.)
Step 5
After 3 hours of curing, check if the radish has released a good amount of water.
Step 6
Using your hands, firmly squeeze out as much liquid as possible from the cured radish. Excess moisture can make the kimchi watery and mushy.
Step 7
To the squeezed radish, add about 1 Tbsp of the prepared versatile kimchi paste. Gently toss the radish to evenly coat it with the chili flakes. This initial coating helps the radish absorb the seasoning and gives it a vibrant color.
Step 8
Let the radish sit for about 10 minutes after applying the initial seasoning. This allows the flavors to start penetrating the radish.
Step 9
Prepare the chives or green onions for the Bossam Radish Kimchi. Trim them and cut them into approximately 2-3 cm lengths. (The photo shows chives, but green onions work just as well.)
Step 10
Now, add about half of the prepared versatile kimchi paste to the radish. Combine it with the chopped chives (or green onions) and gently mix them together. It’s best to start with less paste and add more as needed after tasting.
Step 11
As you mix, taste the kimchi and adjust the seasoning. If it’s not salty enough, gradually add more of the versatile paste or a pinch of salt. Mix well to ensure all ingredients are evenly coated. (The original recipe mentioned using half the paste and adding salt – feel free to adjust to your preference.)
Step 12
Finally, sprinkle generously with toasted sesame seeds and add a small drizzle of sesame oil for a rich, nutty aroma. Give it one last gentle mix.
Step 13
And there you have it! A delicious and appetizing Bossam Radish Kimchi, bursting with spicy flavor and a satisfying crunch. It looks incredibly inviting, doesn’t it?
Step 14
Meanwhile, your Bossam (boiled pork) should be perfectly cooked and ready to be served. (The Bossam in the photo was described as ‘sweet and savory’!)
Step 15
If you have any leftover kimchi paste, you can add a little vinegar and some chives to make a quick and easy chive salad (geotjeori) to serve alongside. This way, you can enjoy two delicious flavors!
Step 16
The crisp texture of the radish and the invigorating spicy taste make this Bossam Radish Kimchi the ultimate companion for your boiled pork. Enjoy your meal!
