Master Chef Im Sung-geun’s Secret: Delicious Bossam Radish Kimchi That Rivals Restaurant Quality!
Make Your Radish Kimchi Crispy with Corn Syrup! Chef Im Sung-geun’s Bossam Radish Kimchi Recipe
The secret to amazing bossam kimchi is ‘corn syrup’! Initially, I was concerned that 100ml of corn syrup might make it too sweet. However, the corn syrup’s osmotic effect surprisingly makes the radish incredibly crisp and refreshing! The sweetness is subtle, and the radish retains a delightful crunch. It truly proves why Chef Im Sung-geun is a master.
Main Ingredients
- Half a radish (approx. 720g)
Salting Ingredients (Tablespoon Measurement)
- 1.5 Tbsp coarse sea salt
- 12 Tbsp corn syrup
Seasoning Ingredients (Tablespoon Measurement)
- 4 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp sugar
- 0.5 Tbsp corn syrup
- 1.5 Tbsp minced garlic
- 2 Tbsp fish sauce (anchovy or similar)
- 3 Tbsp plum extract (maesilcheong)
- 1.5 Tbsp coarse sea salt
- 12 Tbsp corn syrup
Seasoning Ingredients (Tablespoon Measurement)
- 4 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp sugar
- 0.5 Tbsp corn syrup
- 1.5 Tbsp minced garlic
- 2 Tbsp fish sauce (anchovy or similar)
- 3 Tbsp plum extract (maesilcheong)
Cooking Instructions
Step 1
First, wash the radish thoroughly. Then, cut it into strips about 0.7cm thick; aim for slightly thicker cuts. If they are too thin, they won’t have a good texture, and if they are too thick, the seasoning might not penetrate well.
Step 2
Place the julienned radish in a large bowl. Add 1.5 Tbsp of coarse sea salt and 12 Tbsp of corn syrup. Mix them well to coat the radish. Let it sit for 20-30 minutes, then stir again, repeating this process for a total of 2 hours. This salting process will draw out moisture and firm up the radish.
Step 3
After 2 hours, you’ll notice the radish has significantly reduced in volume and released a lot of water. The radish is softening and wilting.
Step 4
Now, it’s time to remove the moisture from the salted radish. Place the radish in a sieve or wrap it in a clean kitchen towel and press firmly to squeeze out as much liquid as possible. This step is crucial for achieving a crisp texture in your radish kimchi.
Step 5
In the squeezed radish, first add 4 Tbsp of red pepper flakes (gochugaru) and mix well to coat the radish with color. Applying the color first helps prevent the gochugaru from clumping and ensures an even, vibrant hue.
Step 6
To the radish colored with gochugaru, add all the remaining seasoning ingredients (1 Tbsp sugar, 0.5 Tbsp corn syrup, 1.5 Tbsp minced garlic, 2 Tbsp fish sauce, 3 Tbsp plum extract). Gently mix and knead with your hands (jo-mol jo-mol) until everything is well combined. Your delicious bossam radish kimchi is now complete!
Step 7
Because the radish has been thoroughly salted and seasoned, it’s ready to be enjoyed immediately. You can savor its fresh taste right away.
Step 8
This bossam radish kimchi offers a delightful sweet and crunchy texture, just like you’d find in a restaurant. Chef Im Sung-geun’s recipe, with its perfectly thick-cut radish and subtle sweetness, is the ultimate pairing for tender bossam (boiled pork). Now you can enjoy restaurant-quality kimchi at home!
Step 9
The combination of warm, boiled pork (bossam) and this sweet, tangy, and crisp radish kimchi is truly legendary! Even though we ran out of pork this time, this delicious radish kimchi certainly made up for it.
Step 10
While it may take some time, the exceptional taste makes the wait completely worthwhile. With delicious radish kimchi and tender bossam, any Korean meal becomes a feast! Enjoy your celebratory meal!
