Braised Kimchi Radish (Muji Jim) Using Winter Kimchi Radish
A Refreshing Side Dish and Rice Thief: Winter Kimchi Radish Muji Jim Recipe
When we make winter kimchi (kimjang), we layer large chunks of radish at the bottom of the kimchi container and then pile on the napa cabbage kimchi. As the kimchi ripens, this radish becomes incredibly delicious, boasting a refreshing taste that’s on a whole different level from regular radish kimchi! Once you’ve finished the winter kimchi, take the leftover radish, braise it with anchovies and gochujang, and you’ll have a ‘rice thief’ kimchi radish muji jim that’s simply irresistible. Come discover this special recipe!
Ingredients
- Winter kimchi radish (large chunks, from the bottom of the kimchi container)
- 1 handful dried anchovies (for broth, or use anchovy stock)
- 3 Tbsp Gochujang (Korean chili paste)
- 1/2 cup ~ 1 cup Kimchi brine (adjust based on kimchi’s sourness)
- Scallions, sliced diagonally (for garnish and flavor)
Cooking Instructions
Step 1
Prepare the large chunks of radish that were layered at the bottom of your winter kimchi container. They will have absorbed the flavors of the fermenting kimchi, resulting in a deeper taste.
Step 2
When you’re nearing the end of your winter kimchi and have leftover radish, don’t discard it! Transform it into this delicious braised radish dish. It’s a fantastic way to use up ingredients and enjoy a delightful meal.
Step 3
The prepared radish chunks are quite thick. Cut them in half, and then cut each half into two more pieces, making them easy to pick up with chopsticks. You can adjust the size based on your preference.
Step 4
Now, place all the prepared radish pieces into a pressure cooker. Add enough water to generously cover the radish. Using a pressure cooker will ensure the radish becomes tender and significantly reduce cooking time.
Step 5
Add a generous amount of Gochujang to give the braised radish its signature flavor and color. The amount can be adjusted based on the quantity of radish and the saltiness of your kimchi.
Step 6
Whisk the Gochujang well with a little water until it’s smoothly dissolved. Pre-mixing the paste helps ensure it distributes evenly throughout the dish for consistent flavor.
Step 7
For added umami and depth, add a good handful of dried anchovies. Using larger, gutted anchovies will create a richer broth. (Alternatively, you can use pre-made anchovy stock.)
Step 8
The anchovies contribute their natural savory flavor and help create a refreshing broth. Adding a generous amount will make your braised radish even more delicious.
Step 9
Strain the kimchi brine through a sieve and add it to the pot. The brine adds savory notes and a slight kick, but if your kimchi is very sour, use less. Nowadays, with kimchi refrigerators, kimchi tends to be less sour, so a moderate amount usually works well.
Step 10
To mellow out any excessive sourness or fermented taste from the kimchi, add a small amount of sugar. I used unrefined sugar, which is less sweet than white sugar, so I added a bit more, but adjust the amount to your liking.
Step 11
Close the pressure cooker lid. Cook on high heat until the weight starts whistling. Then, reduce the heat to low and cook for 3 minutes. Turn off the heat and let the pressure release naturally. The cooking time might vary depending on the thickness of the radish. Once opened, if there’s still a lot of liquid, add the sliced scallions and simmer uncovered for a few minutes until the sauce thickens slightly.
Step 12
The dish is ready when the sauce has reduced to a desirable consistency. It’s best when it’s not too watery, having a slightly thick, stew-like texture. The remaining sauce is perfect for mixing with rice.
Step 13
And there you have it – a delicious and irresistible winter kimchi radish braised dish! It’s a true ‘rice thief’ that you can enjoy for its refreshing and deep flavors.
