Bossam Radish Kimchi: The Perfect Pork Belly Accompaniment
Make the Ultimate Bossam Radish Kimchi that Pairs Exquisitely with Pork Belly!
What’s a Bossam feast without a refreshing radish kimchi? This recipe incorporates sweet pear for a delightful crunch and a refreshing sweetness that perfectly complements the savory pork belly. Get ready to elevate your Bossam experience with this simple yet flavorful side dish!
Main Ingredients
- 1/4 Korean radish (approx. 300g)
- 1/2 ripe pear (a sweet variety is best)
- 1 small bunch of minari (water parsley, approx. 20g)
- 1 Tbsp coarse sea salt (for pickling)
- 5 Tbsp oligosaccharide (for pickling)
Spicy & Sweet Seasoning
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp oligosaccharide (adjust to taste)
- 1/2 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp oligosaccharide (adjust to taste)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, let’s prepare the radish. Wash the radish thoroughly, then slice it into thick, julienne strips, about 0.5 cm wide. Slicing them a bit thicker will ensure a satisfying crunch when you bite into them, making them extra delicious.
Step 2
Transfer the julienned radish to a large bowl. Add 1 tablespoon of coarse sea salt and 5 tablespoons of oligosaccharide. Mix well to coat the radish evenly. This process will draw out excess water, making the radish crispier, and the oligosaccharide will impart a subtle sweetness. Let it pickle for at least 3 hours, or even half a day, either at room temperature or in the refrigerator.
Step 3
While the radish is pickling, prepare the other ingredients. Peel the pear, remove the core and seeds, and slice it into strips similar in size to the radish. Wash the minari and cut it into 2-3 cm lengths. Minari adds a wonderful aromatic quality that will enrich the overall flavor of the kimchi.
Step 4
After pickling for 3 hours or more, drain the excess liquid from the radish by gently pressing it with your hands. Avoid squeezing too hard, as this can break down the radish. Once drained, add the julienned pear and prepared minari to the radish. Now, let’s add the seasoning: 3 tablespoons of gochugaru, 3 tablespoons of fish sauce, 2 tablespoons of oligosaccharide, and 1/2 tablespoon of minced garlic. Mix everything together thoroughly.
Step 5
Gently toss everything with your hands to ensure the seasoning is evenly distributed. Mix well until the radish, pear, minari, and seasonings are fully combined. And there you have it – your delicious Bossam radish kimchi is ready! It tastes great right away, but it’s even more refreshing when chilled in the refrigerator.
