Crispy Radish Kimchi (Mugimchi)
Crispy Radish Kimchi (Mugimchi)
Enjoy the Crunchy Texture! Delicious Homemade Radish Kimchi Recipe
Make delicious, crisp radish kimchi using fresh fall radishes harvested during the kimchi-making season. The refreshing taste of freshly made kimchi and its savory flavor that deepens with every bite are exceptional.
Main Ingredients- 1 bunch of radish (approx. 1kg)
- 1 cup coarse sea salt (using a paper cup)
Seasoning Ingredients- 2 cups anchovy and kelp broth
- 2 cups fermented anchovy sauce (fish sauce)
- 4 cups gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
- 2 cups anchovy and kelp broth
- 2 cups fermented anchovy sauce (fish sauce)
- 4 cups gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
Cooking Instructions
Step 1
Introducing the fresh fall radishes grown in our own garden! It’s rewarding to see them grow so sturdy, free from pests and pesticides. Since the weather in the southern regions is still a bit early for large-scale kimchi making, we decided to harvest a few radishes to make delicious radish kimchi.
Step 2
Separate the radish greens: Use the tough outer leaves for drying into radish greens (siraegi) and trim the tender inner leaves. Peel the radishes using a potato peeler, wash them thoroughly, and then cut them into 3-4 equal pieces. Sprinkle the 1 cup of coarse sea salt evenly over the cut radish pieces and let them brine for about 4 hours. Turning them occasionally helps them brine evenly. After brining, rinse the radish pieces several times under running water to remove excess salt, then drain them well in a colander, ensuring all excess water is removed.
Step 3
While the radishes are brining, prepare the seasoning in a large bowl. Combine the anchovy broth, fermented anchovy sauce, gochugaru, minced garlic, and minced ginger. Mix them well until you have a fragrant seasoning paste. Letting the seasoning sit for a bit allows the flavors to meld beautifully.
Step 4
Add the well-drained, brined radish pieces to the bowl with the seasoning. Using your hands, gently but firmly mix the radishes and seasoning together, ensuring every piece is coated evenly. Be careful not to break the radish pieces while mixing thoroughly so the seasoning penetrates well.
Step 5
Finally, sprinkle toasted sesame seeds generously over the kimchi for an extra nutty aroma and visual appeal. Your delicious radish kimchi is now complete!
Step 6
The finished radish kimchi filled two large containers. Let it ferment at room temperature for about 3-4 days. It will then become wonderfully crisp and develop a delicious flavor that intensifies with every bite. The natural fermentation process creates a deep, satisfying taste.
Step 7
After 3 days, we took a look at the fermented radish kimchi. The vibrant color and freshness are enticing, making you want to dig in right away.
Step 8
The wonderful aroma of well-fermented kimchi stimulates the appetite. The refreshing and slightly tangy scent fills the kitchen.
Step 9
This radish kimchi, with its appealing crispness and refreshing taste, is absolutely delicious served on top of a warm bowl of rice. It’s a perfect side dish that enhances any meal! This radish kimchi is a popular item on our country-style table these days. Enjoy the healthy and natural taste made with fresh, seasonal ingredients.
