Authentic Kimchi Stew and Refreshing Oyster Radish Kimchi
Authentic Kimchi Stew and Refreshing Oyster Radish Kimchi
Kimjang Essential! Fresh Raw Kimchi and Oyster Radish Kimchi Recipe Bursting with Ocean Flavor
Introducing a recipe for deep and refreshing Kimjang kimchi that the whole family can enjoy together, and oyster radish kimchi made with fresh winter delicacies to enhance its savory taste. Make your table even richer with the harmony of seasonal vegetables and fresh ingredients. We’ve also included useful tips for those preparing for Kimjang.
Kimchi Ingredients- 1 head of Napa cabbage
- Coarse salt (for brining) – as needed
- 1 bunch of chives
- 1 bunch of Korean celery (optional)
- 1 bunch of mustard greens (optional)
Cooking Instructions
Step 1
First, wash the radishes for the radish kimchi thoroughly. Cut them into bite-sized cubes or squares, about 2-3 cm depending on the size of the radish. Cutting them too small can make them mushy, so aim for a moderate size.
Step 2
Place the cut radishes in a large bowl. Add coarse salt and a little water to season the radishes. Gently mix them so the salt can be absorbed evenly.
Step 3
Let the radishes brine in the salt water for about 1 hour. Stir them once in the middle to ensure even brining. After brining, rinse them 2-3 times under running water to remove the salt, and drain them completely in a colander. If the water is not properly removed, the kimchi may become bland.
Step 4
Now, prepare the Napa cabbage for the kimchi. Cut the cabbage into quarters or sixths into bite-sized pieces. Sprinkle coarse salt between the leaves and let it brine for 2-3 hours, until the cabbage wilts and becomes tender. It’s good to flip them over once during this time. Rinse the brined cabbage 2-3 times under running water to remove salt and drain completely. Make sure to wash thoroughly to remove any salt remaining on the stem parts.
Step 5
Peel, core, and finely grate the apple and pear, which are key ingredients for the seasoning. The natural sweetness and flavor of the fruit will enhance the taste of the kimchi.
Step 6
In a large bowl, combine the grated apple and pear, pureed red chili peppers, minced garlic, salted shrimp, anchovy sauce, ginger powder, and gochugaru. Mix well to create the seasoning paste. Adding glutinous rice paste or mashed cooked rice will help the seasoning bind better and deepen the flavor. Add or adjust ingredients as needed to achieve the desired consistency.
Step 7
Cut the chives into 3-4 cm lengths. If using Korean celery or mustard greens, cut them to a similar length. Rinse the oysters lightly under running water to remove any shells or impurities, and drain them in a colander. Be careful not to wash the oysters too vigorously, as this can diminish their flavor.
Step 8
Spread the prepared seasoning paste evenly between the leaves of the drained cabbage. Ensure the seasoning reaches the tips of the leaves for consistently delicious kimchi. Finally, place the cut chives (and optional mustard greens, Korean celery) and oysters on top of the cabbage, and sprinkle with sesame seeds to finish.
Step 9
It’s time to season the radish for the radish kimchi. Add gochugaru first to the brined and drained radishes to give them color. Seasoning with dry gochugaru initially results in a brighter, more vibrant color.
Step 10
Add the prepared kimchi seasoning generously to the colored radishes, along with the cut chives and oysters. Mix gently to avoid mashing the oysters. Sprinkling a few sesame seeds on the radish kimchi will add a nutty flavor.
Step 11
Transfer the finished kimchi and radish kimchi into clean kimchi containers, packing them down firmly to minimize air exposure, which helps keep them fresh for longer. Close the lid tightly. Let it ferment at room temperature for about a day, then store it in the kimchi refrigerator to age and mature. It’s delicious to eat fresh like ‘geotjeori’ (fresh kimchi) or aged to perfection.
