Crisp and Refreshing Radish Kimchi: Easy Homemade Recipe
Crisp and Refreshing Radish Kimchi: Easy Homemade Recipe
Making Fresh Radish Kimchi (Moo Kimchi)
Perfect for when you’re craving something light and delicious! Try making this refreshing and crisp radish kimchi at home with ease. It’s a perfect side dish that will make you want to eat more rice!
Main Ingredients- 870g Radish: Choose fresh, firm radishes.
- 2 Green Onions: Use both the white and green parts.
- 1 Tbsp Coarse Sea Salt: For seasoning and brining the radish.
- 1 Cup White Sugar: Adds sweetness and softens the radish. (Can be substituted with corn syrup)
Seasoning Ingredients- 8 Tbsp Gochugaru (Korean Chili Flakes): For the kimchi’s spiciness and color. Adjust to your preference.
- 1 Tbsp Minced Garlic: An essential ingredient for flavor.
- 2 Tbsp Maesil Cheong (Plum Extract): Adds sweetness and umami, also balances the sharpness of garlic.
- 3 Tbsp Fish Sauce (Anchovy): The key ingredient for a deep savory flavor. Adjust quantity if using soy sauce.
- 1 Tbsp Toasted Sesame Seeds: For nutty flavor and visual appeal.
- 8 Tbsp Gochugaru (Korean Chili Flakes): For the kimchi’s spiciness and color. Adjust to your preference.
- 1 Tbsp Minced Garlic: An essential ingredient for flavor.
- 2 Tbsp Maesil Cheong (Plum Extract): Adds sweetness and umami, also balances the sharpness of garlic.
- 3 Tbsp Fish Sauce (Anchovy): The key ingredient for a deep savory flavor. Adjust quantity if using soy sauce.
- 1 Tbsp Toasted Sesame Seeds: For nutty flavor and visual appeal.
Cooking Instructions
Step 1
First, peel the skin off the radishes and rinse them under running water. Then, cut them into bite-sized rectangular pieces. Aim for about 1.5-2cm thickness; if they’re too thin, they might lose their crispiness.
Step 2
Sprinkle 1 tablespoon of coarse sea salt evenly over the cut radishes. Using sea salt helps draw out moisture effectively through osmosis, enhancing the crisp texture.
Step 3
Next, pour 1 cup of white sugar (or corn syrup) over the radishes. Using white sugar or corn syrup instead of regular sugar provides a smoother, more subtle sweetness and helps to tenderize the radish, allowing it to absorb the seasoning better.
Step 4
After adding the salt and sugar, gently toss the radishes with your hands to ensure the seasoning is evenly distributed. Let them sit for about 1 hour to brine thoroughly. The radish will soften as it releases water.
Step 5
After an hour, you’ll notice that the sugar and salt have dissolved, creating a lot of liquid. Squeeze out as much liquid as possible from the brined radishes with your hands. Don’t squeeze them too dry, or they might become tough; a moderate squeeze is key. (You can reserve this brine to use in the seasoning if desired.)
Step 6
Transfer the brined radishes to a separate bowl. Prepare the green onions by washing them and thinly slicing both the white and green parts. Now, gather your delicious seasoning ingredients: gochugaru, minced garlic, plum extract, and fish sauce.
Step 7
Add all the prepared seasoning ingredients, along with the sliced green onions, to the squeezed radishes. Mix everything thoroughly, first gently, then more vigorously, ensuring the gochugaru is evenly distributed and doesn’t clump. Coat every piece of radish well.
Step 8
Finally, sprinkle 1 tablespoon of toasted sesame seeds over the kimchi for a visually appealing finish and a nutty aroma. This radish kimchi is delicious to eat immediately, or you can refrigerate it to let the flavors meld and deepen. Enjoy your homemade kimchi!
