Refreshing and Delicious Summer Delicacy! ‘Jabak’ Young Radish Kimchi
Recipe for Refreshing ‘Jabak’ Young Radish Kimchi to Beat the Summer Heat
I’ve made this refreshing ‘Jabak’ (slightly soupy) young radish kimchi, perfect for enjoying during the summer! Experience its addictive taste that will make you finish a bowl of rice in no time!
Young Radish Kimchi Ingredients- 3 Korean green chili peppers (Cheongyang)
- 1 bunch of young radish (Yeolmu)
- Kelp (30cm width, 50cm length)
Jabak Young Radish Kimchi Seasoning- 5 Tbsp fine red chili powder
- 1 Tbsp glutinous rice flour
- 5 Tbsp fine red chili powder
- 1 Tbsp glutinous rice flour
Cooking Instructions
Step 1
First, trim any yellow or wilted leaves from the young radish and slightly cut the root ends. Rinse thoroughly multiple times under clean water to remove all dirt. Then, sprinkle coarse sea salt evenly and let it wilt for about 30 minutes to 1 hour, or until softened. Flip it once in between for even salting. After salting, rinse the young radish 2-3 times with cold water to remove excess salt, and then squeeze out any excess water.
Step 2
Wash and prepare the purple onion, carrot, and Korean green chili peppers. Thinly julienne the purple onion and carrot. Remove the seeds from the green chili peppers and finely chop them. Julienne vegetables add beautiful color and enhance the flavor of the kimchi.
Step 3
In a pot, combine 1 Tbsp of glutinous rice flour with 500ml of water. Bring to a boil, then reduce to low heat. Stir continuously to prevent lumps and cook until a thick porridge forms. Season this porridge with a little sugar substitute (like New Sugar) and salt, then let it cool completely. The glutinous rice porridge plays a crucial role in adding umami and aiding the fermentation process of the kimchi.
Step 4
In a large bowl, combine the julienned purple onion, carrot, and green chili peppers. Add the cooled glutinous rice porridge and 5 Tbsp of fine red chili powder, along with 3 Tbsp of minced garlic. Mix well to create a delicious seasoning paste. Taste and add a little more salt if needed.
Step 5
Add the well-drained young radish to the seasoning bowl. Gently mix everything together so the seasoning coats the radish evenly. Be careful not to mash the radish by mixing too vigorously; a gentle tossing motion is best. The kelp can be added here to enhance the kimchi’s savory flavor.
Step 6
Transfer the mixed kimchi to a container and let it ferment at room temperature for about half a day. Allowing it to sit at room temperature before refrigerating helps activate the beneficial bacteria, leading to a tastier fermentation. After half a day, store it in the refrigerator. Once chilled, enjoy this refreshing and crunchy young radish kimchi with a bowl of rice!