Bossam Radish Kimchi: Crispy and Delicious Fresh Kimchi
Bossam Radish Kimchi: Crispy and Delicious Fresh Kimchi
Enjoy the Crunchy Texture! Easy Homemade Bossam Radish Kimchi
Whip up delicious radish kimchi with just one fresh radish! This recipe pairs perfectly with bossam (boiled pork wraps). It’s a delightful fresh kimchi (geotjeori style) that’s best enjoyed right after making, making it a fantastic side dish for when you crave something different.
Main Ingredients- 1 medium radish
- 7 Korean green chili peppers (Cheongyang peppers)
- 2 Tbsp coarse sea salt (Cheonilyeom)
- 100ml rice syrup (Oligodang, about 1/2 cup)
Seasoning Ingredients- 7 Tbsp red pepper flakes (Gochugaru)
- 2 Tbsp minced garlic
- 1 Tbsp salted fermented shrimp (Saewoojeot, finely minced)
- 2 Tbsp anchovy sauce (Myeolchi Aekjeot)
- 1 Tbsp plum extract (Maesilcheong)
- 7 Tbsp red pepper flakes (Gochugaru)
- 2 Tbsp minced garlic
- 1 Tbsp salted fermented shrimp (Saewoojeot, finely minced)
- 2 Tbsp anchovy sauce (Myeolchi Aekjeot)
- 1 Tbsp plum extract (Maesilcheong)
Cooking Instructions
Step 1
First, peel the radish thoroughly. Choosing a fresh radish is the first step to making delicious kimchi.
Step 2
Slice the peeled radish into thick strips, about 0.5 cm thick. If they are too thin, the texture won’t be as satisfying, and if they are too thick, the seasoning won’t penetrate well, so the right thickness is important.
Step 3
Add 2 tablespoons of coarse sea salt to the julienned radish. Using coarse sea salt helps the radish to be pickled firmly and remain crisp.
Step 4
Next, add 100ml of rice syrup (Oligodang, about half a cup). Oligodang is used instead of sugar to add a subtle sweetness and shine.
Step 5
Now, mix everything thoroughly with the seasoning ingredients and let it pickle for 1 hour. Stirring it occasionally during this time will help it pickle more effectively.
Step 6
After about an hour, you will see that the radish has naturally released its water. This process draws out the radish’s moisture, preserving its crunchy texture.
Step 7
Drain the pickled radish using a sieve. Gently press it with your hands to lightly remove any excess water. Be careful not to squeeze too hard, as this might crush the radish.
Step 8
Now it’s time for seasoning. To achieve a beautiful color, first add 7 tablespoons of red pepper flakes and gently toss the radish until it’s evenly coated. Make sure the color is vibrant!
Step 9
Julienne the 7 Korean green chili peppers after removing the seeds. If you like it spicier, you can include the seeds.
Step 10
Finally, add 2 tablespoons of minced garlic, 1 tablespoon of finely minced salted fermented shrimp, 2 tablespoons of anchovy sauce, and 1 tablespoon of plum extract. Mix well until all ingredients are combined. The salted fermented shrimp and anchovy sauce will add a deep umami flavor.
Step 11
Your delicious Bossam Radish Kimchi is now complete! The firm and crunchy texture is truly delightful. It tastes best when enjoyed fresh, like a newly made geotjeori. Serve it with bossam, boiled pork, or jokbal (pig’s trotters) for a fantastic meal!
