Sweet & Tangy Chicken Radish Kimchi
How to Use Leftover Chicken Radish, Easy Chicken Radish Salad, Summer Side Dish Kimchi
Have leftover chicken radish packs lingering in your fridge? Don’t let them go to waste! This recipe transforms them into a delicious, sweet, and tangy kimchi. Simply toss with chili powder and seasonings for a fantastic side dish. It offers a unique flavor profile distinct from sweet pickled radish salads, making it a perfect appetite-booster for hot summer meals.
Ingredients- 2 packs Chicken Radish (approx. 400g)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Vinegar
- 1 Tbsp Plum Extract (Maesilcheong)
- 0.5 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, prepare your 2 packs of chicken radish. You can check the pack size for an approximate weight if needed.
Step 2
Rinse the chicken radish lightly under running water. Then, drain it thoroughly in a colander to remove as much excess moisture as possible. This is crucial to prevent the final dish from becoming watery or diluted.
Step 3
Place the drained chicken radish into a large mixing bowl. Add 1.5 Tbsp of gochugaru and 1 Tbsp of toasted sesame seeds. Gently toss with your hands to coat the radish evenly. Pre-mixing with gochugaru helps the seasoning adhere better.
Step 4
Now, add 2 Tbsp of vinegar and 1 Tbsp of plum extract (Maesilcheong) to the gochugaru-coated radish. Mix well again, ensuring the ingredients are evenly distributed. Feel free to adjust the amount of vinegar or plum extract to your preference.
Step 5
Finally, add 0.5 Tbsp of sesame oil for a nutty aroma and give it one last gentle toss. Your crunchy, sweet, and tangy chicken radish kimchi is ready! It’s delicious to eat immediately, but letting it chill in the refrigerator for a while will allow the flavors to meld beautifully.
