Stir-fried Young Radish Kimchi (Chonggak Kimchi)
Delicious Stir-fried Young Radish Kimchi, Perfectly Tangy!
Enjoy this delightful stir-fried young radish kimchi, made from perfectly aged and tangy chonggak kimchi! It offers a wonderful crisp texture with a balanced sweet and sour flavor, making it a perfect side dish. It’s absolutely divine when served with a warm bowl of scorched rice (nurungji)!
Main Ingredients
- 1kg Young Radish Kimchi (Chonggak Kimchi), well-fermented
- 1 stalk Scallion
Seasoning
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Sugar (optional, adjust to taste)
- 1 Tbsp Perilla Oil (Deulgireum)
- 1/2 Tbsp Gochugaru Oil (Chili Oil)
- 1/2 Tbsp Toasted Sesame Seeds
- 1 Tbsp Soy Sauce (adjust based on kimchi’s saltiness)
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Sugar (optional, adjust to taste)
- 1 Tbsp Perilla Oil (Deulgireum)
- 1/2 Tbsp Gochugaru Oil (Chili Oil)
- 1/2 Tbsp Toasted Sesame Seeds
- 1 Tbsp Soy Sauce (adjust based on kimchi’s saltiness)
Cooking Instructions
Step 1
Start with well-fermented young radish kimchi for the best flavor. If you’re using freshly made chonggak kimchi, you can skip rinsing. However, for fermented kimchi, it’s recommended to rinse it lightly under cold water. This helps to adjust the tanginess and saltiness to your preference.
Step 2
Cut the rinsed young radish kimchi into bite-sized pieces. Trim both the radish roots and the stems into manageable lengths, about 3-4 cm each. This ensures a pleasant texture after stir-frying.
Step 3
In a large mixing bowl, combine the chopped young radish kimchi. Finely chop the scallion (both white and green parts) and add it to the bowl. Next, add 1 tablespoon of minced garlic and 1 tablespoon of gochugaru. Mix gently to distribute the ingredients.
Step 4
Add 1 tablespoon of perilla oil and 1 tablespoon of sugar to the mixture. If you prefer less sweetness or find the kimchi already sweet enough, feel free to omit the sugar. For an extra kick of spice and color, add 1/2 tablespoon of chili oil.
Step 5
Gently toss everything together with your hands to ensure the seasonings are evenly coated on the kimchi. Taste a small piece and if it’s not salty enough, add 1 tablespoon of soy sauce. Let the mixture sit for a few minutes for the flavors to meld.
Step 6
Heat a non-stick pan over medium-high heat. Add the seasoned kimchi to the dry pan (no oil needed). Stir-fry quickly for about 3 minutes. Overcooking will make the radish mushy and the stems tough. The goal is to lightly cook the kimchi and warm through the seasonings. Finish by sprinkling 1/2 tablespoon of toasted sesame seeds.
Step 7
Your delicious stir-fried young radish kimchi is ready! This dish, bursting with the tangy and sweet flavors of well-fermented chonggak kimchi and a satisfying crunch, is a fantastic side dish. It pairs exceptionally well with a bowl of warm rice or the comforting taste of nurungji (scorched rice).
