Crispy Radish Kimchi: The Perfect Companion for Chungmu Kimbap
Crispy Radish Kimchi: The Perfect Companion for Chungmu Kimbap
Altoran Radish Kimchi Recipe by Chef Cheon Sang-hyun
Let’s make the Altoran radish kimchi that’s essential for Chungmu kimbap. This recipe creates a wonderfully crisp and flavorful side dish.
Main Ingredients- 300g radish
Radish Brining Ingredients- 2 Tbsp coarse sea salt
- 1 Tbsp sugar
- 4 Tbsp brewed soy sauce (yangjo ganjang)
- 200ml cider (or soda water)
Seasoning Mix- 2 Tbsp seasoned paste
- 1 Tbsp minced green onion
- 1 Tbsp sesame seeds
- 1 Tbsp rice syrup (jocheong)
- 2 Tbsp coarse sea salt
- 1 Tbsp sugar
- 4 Tbsp brewed soy sauce (yangjo ganjang)
- 200ml cider (or soda water)
Seasoning Mix- 2 Tbsp seasoned paste
- 1 Tbsp minced green onion
- 1 Tbsp sesame seeds
- 1 Tbsp rice syrup (jocheong)
Cooking Instructions
Step 1
First, prepare the radish. Slice the radish using a vegetable peeler, similar to how you would sharpen a pencil. This method creates irregular edges, allowing the seasoning to penetrate and adhere differently to each cut surface, resulting in a more complex and delicious flavor.
Step 2
Here are the ingredients for brining the radish to perfection. We’ll use coarse sea salt (2 Tbsp) for curing, sugar (1 Tbsp) to balance the flavor, brewed soy sauce (4 Tbsp) for depth, and cider (200ml) to help tenderize and add a subtle sweetness.
Step 3
Place the sliced radish into a zip-top bag or an airtight container. Add the brining ingredients: coarse sea salt (2 Tbsp), sugar (1 Tbsp), brewed soy sauce (4 Tbsp), and cider (200ml). Seal the bag tightly to remove excess air. Brine for about 1 hour. You can use flat (de-carbonated) cider or even diet cider; the carbonation helps to expedite the brining process. Minimizing air exposure in a sealed bag also contributes to quicker brining.
Step 4
After about an hour, check the radish. It should feel significantly softer and slightly translucent, indicating it has been well-brined.
Step 5
Drain the brined radish using a colander. Allow excess liquid to drip away. Be gentle to avoid breaking the radish pieces.
Step 6
For an extra crisp texture, this step is crucial! Place the brined radish onto a clean kitchen towel or cheesecloth and gently squeeze out any remaining moisture. The goal is to remove excess water without crushing the radish, preserving its delightful crunch.
Step 7
Now, let’s mix in the seasoning for the final dish. In a bowl, combine the lightly squeezed radish with the seasoning mix: 2 Tbsp of the seasoned paste, 1 Tbsp of minced green onion, 1 Tbsp of sesame seeds, and 1 Tbsp of rice syrup (jocheong). Jocheong adds a natural, mild sweetness without an overpowering flavor and also acts as a binder. Gently toss everything together until the radish is evenly coated.
Step 8
Your delicious radish kimchi is ready and looks incredibly appetizing! While you can enjoy it immediately, for an even richer flavor, refrigerate it in a kimchi refrigerator for about a day to allow the flavors to meld and deepen.
Step 9
Enjoy your homemade Chungmu kimbap with this wonderfully crisp and flavorful radish kimchi. It’s the perfect accompaniment!
