Crisp and Refreshing Young Radish and Bok Choy Kimchi
Crisp and Refreshing Young Radish and Bok Choy Kimchi
Summer Delight! The Ultimate Recipe for Refreshing Young Radish and Bok Choy Kimchi: Detailed Steps and Tips
Perfect for when you lose your appetite in the summer! Learn how to make crisp and refreshing young radish and bok choy kimchi with detailed instructions. This recipe for young radish and bok choy water kimchi, which is delicious even down to the broth, will also let you enjoy kimbap-style noodles. Let’s get started on this quintessential summer kimchi recipe! A single batch of homemade kimchi will provide you with a satisfying side dish for the season.
Main Ingredients- Young Radish (after trimming) 1kg
- Baby Bok Choy (after trimming) 900g
- Scallions 150g
For Salting- Coarse Sea Salt 1 cup
Flour Paste- Flour 1 Tbsp (heaping)
- Water 1.5 cups
Kimchi Seasoning- Gochugaru (Korean chili flakes) 5 Tbsp
- Plum Extract 50ml
- Minced Garlic 3 Tbsp
- Fine Salt 1 Tbsp
- Water 3 cups
Kimchi Garnish- Red Chili Pepper 1
- Onion 1/2
Ingredients for Blending (Blender)- Dried Chili Peppers 30g
- Water 2 cups (for soaking dried chili peppers)
- Red Chili Peppers 3
- Onion 1
- Pear (frozen) 50g
- Fermented Salted Shrimp 1.5 Tbsp
- Radish Greens 70ml
- Ginger Extract 1 Tbsp (or 1 piece of ginger)
- Anchovy Fish Sauce 5 Tbsp
- Coarse Sea Salt 1 cup
Flour Paste- Flour 1 Tbsp (heaping)
- Water 1.5 cups
Kimchi Seasoning- Gochugaru (Korean chili flakes) 5 Tbsp
- Plum Extract 50ml
- Minced Garlic 3 Tbsp
- Fine Salt 1 Tbsp
- Water 3 cups
Kimchi Garnish- Red Chili Pepper 1
- Onion 1/2
Ingredients for Blending (Blender)- Dried Chili Peppers 30g
- Water 2 cups (for soaking dried chili peppers)
- Red Chili Peppers 3
- Onion 1
- Pear (frozen) 50g
- Fermented Salted Shrimp 1.5 Tbsp
- Radish Greens 70ml
- Ginger Extract 1 Tbsp (or 1 piece of ginger)
- Anchovy Fish Sauce 5 Tbsp
- Gochugaru (Korean chili flakes) 5 Tbsp
- Plum Extract 50ml
- Minced Garlic 3 Tbsp
- Fine Salt 1 Tbsp
- Water 3 cups
Kimchi Garnish- Red Chili Pepper 1
- Onion 1/2
Ingredients for Blending (Blender)- Dried Chili Peppers 30g
- Water 2 cups (for soaking dried chili peppers)
- Red Chili Peppers 3
- Onion 1
- Pear (frozen) 50g
- Fermented Salted Shrimp 1.5 Tbsp
- Radish Greens 70ml
- Ginger Extract 1 Tbsp (or 1 piece of ginger)
- Anchovy Fish Sauce 5 Tbsp
- Dried Chili Peppers 30g
- Water 2 cups (for soaking dried chili peppers)
- Red Chili Peppers 3
- Onion 1
- Pear (frozen) 50g
- Fermented Salted Shrimp 1.5 Tbsp
- Radish Greens 70ml
- Ginger Extract 1 Tbsp (or 1 piece of ginger)
- Anchovy Fish Sauce 5 Tbsp
Cooking Instructions
Step 1
Provides a brief description of young radish and baby bok choy. Young radish is tender and rich in vitamins A and C, known to stimulate appetite. Baby bok choy, especially the early spring variety called ‘eolgari baechu,’ is said to get its name from the concept of ‘freezing and melting.’
Step 2
Describes the condition of the young radish and baby bok choy received via early morning delivery, noting that they looked firm but turned out tender and delicious after kimchi making.
Step 3
Explains how to trim the young radish. For thicker radish stems, gently scrape off the fine roots with a knife, similar to preparing radish for ‘chonggak kimchi’ (ponytail radish kimchi), and then carefully scrape between the radish and the stem to clean them.
Step 4
Cut the root end of the trimmed young radish short and slice the rest into 5-6 cm lengths. Halve the radish bulbs for easier seasoning absorption. This step ensures even flavor distribution.
Step 5
Trim the roots of the baby bok choy and slightly cut off the messy ends of the leaves. Provides specific trimming instructions for beginners.
Step 6
Cut the baby bok choy into bite-sized pieces, similar in size to the young radish. Uniformly cut vegetables make for a visually appealing and easy-to-eat kimchi.
Step 7
Since young radish and baby bok choy don’t need to be salted separately, place them in a large bowl filled with water and gently swish them around to wash. Wash them about three times gently, like handling a baby, to avoid a grassy flavor, and then drain. Emphasizes careful washing techniques.
Step 8
Prepare 1 cup of coarse sea salt that has had its harshness removed. Using high-quality salt is crucial for the kimchi’s flavor.
Step 9
In a large bowl, layer the washed young radish and baby bok choy, sprinkling salt between the layers. Continue layering and salting until all vegetables are used. Salt again midway and let them sit for about 2 hours. Advises against over-salting to maintain crispness and offers a tip on adjusting salting time based on the vegetables’ condition and quantity.
Step 10
While the vegetables are salting, prepare the seasoning ingredients. For the blended mixture, set aside frozen pear, 3 red chili peppers, ginger extract (as a substitute for fresh ginger), and 1 onion. Explains the role of each ingredient and possible substitutions.
Step 11
Wash the dried chili peppers 2-3 times, then soak them in 2 cups of filtered water until softened. Soaked dried chili peppers add depth of flavor and color to the seasoning.
Step 12
Suggests using flour paste instead of glutinous rice flour paste for summer young radish kimchi, as it pairs better. Mix 1 heaping tablespoon of flour with 1.5 cups of water until smooth. Cook over low heat, stirring constantly to prevent lumps and sticking, until boiling vigorously. Let it cool completely before use. Provides detailed cooking tips to avoid lumps and burning.
Step 13
Introduces a secret to delicious summer young radish kimchi: blending both red chili peppers and dried chili peppers. The sweetness and mild spiciness of red chilies enhance the seasoning. If dried chilies are unavailable, increase the amount of red chilies. Additionally, using ginger extract instead of fresh ginger and adding radish greens contributes to a refreshing and slightly pungent broth. Radish greens are optional.
Step 14
Add the ingredients for blending to the blender: red chili peppers, ginger extract, and radish greens first. Then, add the frozen pear and soaked dried chili peppers. Pour in the 2 cups of water used to soak the dried chilies and the anchovy fish sauce.
Step 15
Add the fermented salted shrimp and blend until smooth. Emphasizes that enough liquid (from the soaking water, fish sauce, and radish greens) is needed for the blender to work efficiently. Ensure the mixture is blended smoothly without lumps.
Step 16
Rinse the salted young radish and baby bok choy under running water about twice and drain. Since they were washed thoroughly before salting, excessive rinsing after salting can remove sweetness and nutrients. Drain them well.
Step 17
Prepare the garnish ingredients for the kimchi: scallions, minced garlic, onion, and red chili peppers, in addition to the blended seasoning. Add these prepared garnish ingredients to the rinsed and drained young radish and baby bok choy. Ensure all ingredients are ready to be mixed.
Step 18
Mix the blended seasoning with the cooled flour paste. Instead of layering kimchi in a container and pouring seasoning over it, mixing the seasoning components first and then gently tossing with the vegetables ensures more even flavor distribution. Fold gently 2-3 times to thoroughly combine the seasoning with the vegetables.
Step 19
Pour in the plum extract. Taste the kimchi and adjust the seasoning with fine salt if needed. Plum extract adds sweetness and umami. Tasting and adjusting the seasoning is key.
Step 20
Adjust the final taste with fine salt. This recipe makes a ‘water kimchi’ style with a modest amount of broth, not overly watery. The amount of water can be adjusted based on your preference for brothiness.
Step 21
Add 5 cups of water to create a lightly soupy young radish and baby bok choy kimchi. Pack the kimchi into a container, pressing it down firmly. Leave it at room temperature for half a day (about 5 hours) to allow initial fermentation, then transfer it to the kimchi refrigerator. If you prefer well-fermented kimchi, you can extend the room temperature fermentation time.
Step 22
Shows a photo taken immediately after making the kimchi. It captures the fresh and crisp appearance of the kimchi.
Step 23
Emphasizes that the kimchi is delicious even when eaten immediately. It’s so good that a bowl of rice can disappear quickly! This tip is for those who enjoy freshly made kimchi.
Step 24
Presents a bowl of kimchi taken out after 5 hours of room temperature fermentation, just before refrigerating. The warm weather has already allowed for proper fermentation. This highlights that you can enjoy it at your preferred fermentation stage and then refrigerate.
