Mom’s Style Young Radish Kimchi: The Golden Recipe to Revive Your Appetite at the End of Summer
Mom’s Style Young Radish Kimchi: The Golden Recipe to Revive Your Appetite at the End of Summer
Before Summer Ends, the Ultimate Choice When You’ve Lost Your Appetite! How to Make Refreshing and Crispy Young Radish Kimchi with Mom’s Touch
The sweltering summer is drawing to a close. It’s during this time that appetites tend to wane. That’s when my mom’s wonderfully refreshing and delicious young radish kimchi was always the best! Today, I’m sharing that special, golden recipe for mom’s young radish kimchi without holding back. It pairs wonderfully with any main dish and can be transformed into a delightful bibimbap or a cooling bowl of cold noodle soup. If you’re looking to rekindle your summer appetite, follow along right now!
Preparing and Salting the Young Radish- 9 bundles of young radish (27 heads total)
- 2/3 cup coarse sea salt
Additional Ingredients- 3 bundles of green onions
- 25 cloves of garlic (whole cloves)
- 50g ginger (peeled)
- 2 medium onions
- 4 Cheongyang peppers (Korean chili peppers)
- 4 red chili peppers
Seasoning Mix- 1 cup coarse gochugaru (Korean chili powder)
- 2 cups fine gochugaru (Korean chili powder)
- 2/3 cup salted fermented shrimp (saeujeot)
- 1/3 cup fish sauce (anchovy or sand lance)
- 1/2 cup toasted sesame seeds
- 2 Tbsp MSG (Monosodium Glutamate) (optional)
- 1 tsp sugar substitute (e.g., sweetener, for a hint of sweetness, optional)
- 2 Tbsp flower salt (for final taste adjustment)
- 3 bundles of green onions
- 25 cloves of garlic (whole cloves)
- 50g ginger (peeled)
- 2 medium onions
- 4 Cheongyang peppers (Korean chili peppers)
- 4 red chili peppers
Seasoning Mix- 1 cup coarse gochugaru (Korean chili powder)
- 2 cups fine gochugaru (Korean chili powder)
- 2/3 cup salted fermented shrimp (saeujeot)
- 1/3 cup fish sauce (anchovy or sand lance)
- 1/2 cup toasted sesame seeds
- 2 Tbsp MSG (Monosodium Glutamate) (optional)
- 1 tsp sugar substitute (e.g., sweetener, for a hint of sweetness, optional)
- 2 Tbsp flower salt (for final taste adjustment)
Cooking Instructions
Step 1
First, let’s start by carefully preparing the fresh young radish. Soil can get trapped between the roots and leaves, so use your hands to thoroughly remove all dirt. If the roots are very limp or dirty, trim about 1-2 cm off and gently scrape the surface of the roots with the back of a knife to clean them for a neater finish.
Step 2
Once prepped, cut the young radish into manageable pieces, about 6 cm in length. This length is ideal for mixing and ensures a good bite.
Step 3
Now, it’s time to wash the cut radish. Submerge the radish in running water and gently swish it around. Young radish is delicate, much like us, so avoid rubbing or squeezing too hard, as it can bruise easily. Handle it with care!
Step 4
If you notice a lot of soil coming off, rinse it 3-4 times under running water until the water runs clear. Thoroughly washing will ensure a cleaner taste for your kimchi.
Step 5
Place the well-rinsed young radish in a large bowl or fermentation container. Pour enough water to cover the radish completely. Sprinkle 2/3 cup of coarse sea salt evenly over the top. Resist the urge to stir; let it sit undisturbed for about half a day (around 5-6 hours). The radish will naturally wilt and salt itself as the brine draws out the water. This is the principle of osmosis at work.
Step 6
Once the radish is sufficiently salted, rinse it again under running water to remove excess salt. As before, gently shake the radish rather than scrubbing to prevent bruising. Rinsing 2-3 times should be sufficient.
Step 7
Alright, now let’s make the flavorful seasoning mix that will define your young radish kimchi! We’ll start with the fundamental ingredients.
Step 8
In a blender, combine the 25 peeled garlic cloves, 2/3 cup of salted fermented shrimp (saeujeot), and 50g of peeled ginger. Add a little water (about 50ml) to help it blend smoothly into a fine paste. This step blends the pungent aroma of garlic and ginger with the savory umami of the shrimp, preparing a deep flavor base.
Step 9
Prepare the green onions by trimming off any yellow or dirty leaves and cleaning the roots thoroughly. Make a cross-shaped cut at the root end of each stalk. This helps the seasoning penetrate evenly.
Step 10
Cut the green onions into segments about 5-6 cm long, similar to the length of the radish for a uniform look.
Step 11
Peel the onions and slice them into thick shreds. The sweetness and refreshing quality of the onions will add a wonderful depth to the kimchi seasoning.
Step 12
Remove the stems from the Cheongyang and red chili peppers, then slice them thinly on an angle or chop them finely. These add essential spiciness and color; feel free to adjust the quantity to your preference.
Step 13
In a large bowl, combine the rinsed and drained young radish, sliced green onions, onions, and chili peppers. Pour in the blended garlic-ginger-shrimp paste and 1/3 cup of fish sauce. Gently mix with your hands, ensuring the ingredients are well coated with the seasoning.
Step 14
Now, it’s time to add the gochugaru for color. First, add 2 cups of fine gochugaru and gently toss the radish to evenly distribute the color. Once the radish has taken on a nice hue, add 1 cup of coarse gochugaru and mix again. Coarse gochugaru contributes to the kimchi’s crisp texture and robust spiciness.
Step 15
Finally, add 1/2 cup of toasted sesame seeds. For an extra boost of flavor, add 2 Tbsp of MSG (optional) and 1 tsp of sugar substitute (optional, for a touch of sweetness). Mix everything gently with your hands until the seasoning is evenly distributed throughout the radish. Taste and if needed, add a little flower salt to adjust the seasoning.
Step 16
Transfer the seasoned young radish kimchi into your fermentation container, packing it loosely. Avoid pressing down too hard, as allowing some space for air circulation is beneficial. Let the kimchi sit at room temperature overnight to allow the flavors to meld. (Reduce room temperature fermentation time in hot summer weather.)
Step 17
Now, let me show you how to make the starch paste (flour or sweet rice flour paste) that adds a smooth and refreshing quality to the kimchi. This helps create a richer brine.
Step 18
In a pot, combine 1 cup of wheat flour with 500ml of water (half of the total 1L). Whisk thoroughly with a whisk or spoon until the flour is completely dissolved, ensuring no lumps. While sweet rice flour or buckwheat flour can also be used for summer kimchi, wheat flour is readily available and works wonderfully.
Step 19
Once the flour mixture is smooth, place the pot over medium heat. It’s crucial to stir constantly, scraping the bottom of the pot as it cooks, because the paste can easily scorch. Keep stirring continuously with a spatula or spoon.
Step 20
As the paste thickens and starts to bubble (‘bogol bogol’ boil), immediately turn off the heat. Because of residual heat, it can still stick, so continue stirring while adding the remaining 500ml of water and mixing it in smoothly. Then, allow the paste to cool completely.
Step 21
Adding hot paste can diminish the freshness of the kimchi, and letting it cool too long can make it too stiff to mix well. It’s best to incorporate the paste while it’s still warm (around body temperature) and adjust the overall water quantity for the kimchi at this stage. Ensure the water and paste are well combined.
Step 22
Pour the completely cooled starch paste into the seasoned young radish kimchi. Gently mix everything together, being careful not to mash the radish. The paste will give the kimchi a smoother consistency and a milder flavor.
Step 23
Finally, it’s time to perfect the seasoning. Taste the kimchi and adjust the saltiness with 2 Tbsp of flower salt if needed. Once seasoned, transfer the young radish kimchi to its final storage container and place it in the refrigerator. It will continue to mature and develop deeper flavors as it ferments slowly.
Step 24
And there you have it! Your homemade, crispy, and refreshing young radish kimchi is complete. It looks so appetizing, it’ll make your mouth water just by looking at it!
Step 25
When your appetite fades in the summer heat, what could be better than this? A bowl of cool young radish kimchi will help you finish a whole bowl of rice with ease. And if you add some cold broth and noodles, you’ll have a delicious bowl of cold young radish noodles. Even a hot summer night will pass by gently with this dish. I wish you all a happy summer with your delicious young radish kimchi!
