Spicy & Sweet Chewy Radish Kimchi for Bossam
Spicy & Sweet Chewy Radish Kimchi for Bossam
The Ultimate Bossam Side Dish: How to Make Perfectly Chewy, Spicy, and Sweet Radish Kimchi at Home
This recipe creates a delicious radish kimchi, the perfect companion to rich Bossam (Korean boiled pork). Its chewy texture and addictive spicy-sweet flavor will elevate your Bossam experience. It’s easy to make at home with simple ingredients, rivaling restaurant quality. This kimchi is also fantastic as a side for rice or even a delightful snack! (For instructions on making waterless Bossam, see: https://blog.naver.com/aspasia2/221447495019)
Main Ingredients- 1/2 medium Korean radish
- Scallions, a small bunch (optional)
Radish Brining- 2 Tbsp coarse sea salt
- 1 Tbsp sugar
Spicy & Sweet Seasoning- 8 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp fish sauce (anchovy or sand lance)
- 6 Tbsp oligosaccharide or corn syrup
- 1 Tbsp minced garlic
- 1 Cheongyang pepper (deseeded and minced)
- Sesame seeds, a pinch
- 2 Tbsp coarse sea salt
- 1 Tbsp sugar
Spicy & Sweet Seasoning- 8 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp fish sauce (anchovy or sand lance)
- 6 Tbsp oligosaccharide or corn syrup
- 1 Tbsp minced garlic
- 1 Cheongyang pepper (deseeded and minced)
- Sesame seeds, a pinch
Cooking Instructions
Step 1
First, prepare the radish. Wash the half radish thoroughly, peel it, and cut it into bite-sized cubes or strips, about 0.5 to 1 cm thick. For Bossam, slightly thicker pieces of radish provide a more satisfying chewiness and better texture. Slicing them too thinly can make them mushy.
Step 2
Add the brining ingredients to the cut radish and mix well to coat. Combine 2 Tbsp of coarse sea salt and 1 Tbsp of sugar, then gently mix. This process draws out moisture from the radish, helping to achieve that desirable chewy texture. Let it brine for about 3-4 hours until the radish becomes firm and slightly translucent.
Step 3
If you’re short on time, brining for about 30 minutes will still yield good results. Even with a shorter brining time, the radish will shrink in volume by about half and achieve a somewhat chewy texture. (Tip: The longer you brine, the chewier it gets!)
Step 4
While the radish is brining, prepare the flavorful seasoning. In a large bowl, combine 8 Tbsp of gochugaru, 2 Tbsp of fish sauce, 6 Tbsp of oligosaccharide, 1 Tbsp of minced garlic, 1 deseeded and minced Cheongyang pepper, and a pinch of sesame seeds. Mix everything thoroughly until well combined, ensuring there are no clumps of chili flakes.
Step 5
Drain the well-brined radish using a sieve. Important: Do not rinse the radish after brining! Simply discard the liquid that has been drawn out. Do not squeeze the radish; use it as is. This will allow the seasoning to adhere beautifully and infuse the radish slices.
Step 6
Combine the drained radish with the prepared seasoning mixture. Gently toss and mix everything together with your hands, ensuring each piece of radish is evenly coated with the flavorful sauce. A generous amount of seasoning is key for a vibrant and delicious Bossam radish kimchi.
Step 7
Finally, if you have them, cut the scallions into pieces similar in size to the radish and toss them in. This adds a lovely color and extra flavor dimension. The delightful chewy bite of the radish combined with the perfectly balanced spicy and sweet seasoning is truly irresistible. Enjoy your homemade Bossam radish kimchi with your favorite boiled pork!
