Chewy Radish Kimchi
The Ultimate Crispy Radish Kimchi Recipe for the Perfect Texture!
Introducing our chewy radish kimchi, the perfect side dish that pairs exquisitely with bossam (boiled pork wraps), jokbal (pig’s trotters), grilled pork belly, and cold noodles. This delightful kimchi is like a culinary secret weapon, enhancing any meal. Enjoy this unique side dish, especially on warmer days when your appetite might wane!
Main Ingredients
- 1 large radish (choose a firm, fresh one)
Seasoning Ingredients
- 2 Tbsp coarse sea salt (for brining the radish)
- 4 Tbsp granulated sugar
- 4 Tbsp gochugaru (Korean chili flakes, choose good quality for color)
- 2 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp plum extract (adds sweetness and depth)
- 2 Tbsp corn syrup or rice syrup (for gloss and sweetness control)
- 1 Tbsp minced garlic (freshly minced is best)
- A pinch of toasted sesame seeds (for garnish)
- 2 Tbsp coarse sea salt (for brining the radish)
- 4 Tbsp granulated sugar
- 4 Tbsp gochugaru (Korean chili flakes, choose good quality for color)
- 2 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp plum extract (adds sweetness and depth)
- 2 Tbsp corn syrup or rice syrup (for gloss and sweetness control)
- 1 Tbsp minced garlic (freshly minced is best)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Wash the radish thoroughly. First, cut it crosswise into pieces about 5cm long. Then, cut these pieces lengthwise, also about 5cm, to create uniformly shaped pieces. Aim for a thickness of about 0.5-0.7cm. This thickness is key to achieving that delightful chewy texture. Tip: Slicing too thinly can make the radish mushy, while too thick might prevent the flavors from penetrating well. (I tend to cut them a bit wider out of habit, but narrower cuts look prettier in the end, so keep that in mind!)
Step 2
Place the cut radish into a bowl. Add 2 Tbsp of coarse sea salt and 4 Tbsp of granulated sugar. Mix well to ensure the radish is evenly coated. (Note: Some people find that using 2 Tbsp of corn syrup along with the sugar helps the radish brine better. This is a personal preference, so feel free to adjust the sugar or syrup ratio to your liking.)
Step 3
Let the radish sit and brine for 1 hour. After an hour, you’ll notice water starting to release from the radish. For the best chewy texture, it’s recommended to brine for at least 2 hours, or ideally around 4 hours. I personally brined mine for 4 hours.
Step 4
Once the radish has released plenty of water and is tender enough to bend without breaking (after 3-4 hours of brining), transfer it to a colander to drain. Squeeze out as much excess water as possible. Thoroughly draining the radish is crucial for maintaining its crispness and preventing it from becoming soggy.
Step 5
Return the well-drained radish to a clean bowl. Add 4 Tbsp of gochugaru, 2 Tbsp of fish sauce, 2 Tbsp of plum extract, and 1 Tbsp of minced garlic. Gently mix and massage the seasoning into the radish until evenly coated.
Step 6
Finally, add 2 Tbsp of corn syrup (or rice syrup) and gently mix once more. Adding the syrup at the end helps enhance the kimchi’s glossy appearance and fine-tune the sweetness. Be mindful not to add too much, as it can make the kimchi sticky.
Step 7
Sprinkle a pinch of toasted sesame seeds over the kimchi to finish. This completes your delicious, spicy, sweet, and wonderfully chewy radish kimchi! It’s ready to eat right away, but for an even deeper flavor, allow it to ferment in the refrigerator for a few days.
