Bossam’s Perfect Partner! Crispy and Delicious Bossam Radish Kimchi Recipe
Make Bossam Kimchi Like a Pro! The Ultimate Bossam Kimchi Recipe Guide
Introducing the ‘Bossam Radish Kimchi’ recipe, which creates a fantastic pairing with tender Bossam (boiled pork)! Enjoy this special kimchi with its crisp texture and savory seasoning that will stimulate your appetite, made easily at home. You can savor its delicious taste immediately without any lengthy fermentation.
Main Ingredients- 1.3kg Korean radish (choose firm, large radishes)
- 1/2 stalk green onion (chopped)
- 1 Tbsp coarse sea salt (for salting the radish)
- 0.5 Tbsp sugar (for salting the radish, optional but helps tenderize and sweeten the radish faster)
Seasoning Ingredients- 6 Tbsp gochugaru (Korean chili flakes, determines the color and spiciness)
- 2 Tbsp fish sauce (adds a deep umami flavor)
- 2 Tbsp sugar (balances the sweetness)
- 1 Tbsp corn syrup or rice syrup (adds gloss and a smooth sweetness)
- 1 Tbsp minced garlic (enhances the aroma)
- 1/3 Tbsp minced ginger (removes any raw smell and adds fragrance)
- 6 Tbsp gochugaru (Korean chili flakes, determines the color and spiciness)
- 2 Tbsp fish sauce (adds a deep umami flavor)
- 2 Tbsp sugar (balances the sweetness)
- 1 Tbsp corn syrup or rice syrup (adds gloss and a smooth sweetness)
- 1 Tbsp minced garlic (enhances the aroma)
- 1/3 Tbsp minced ginger (removes any raw smell and adds fragrance)
Cooking Instructions
Step 1
Prepare 1.3kg of fresh Korean radish. Wash it thoroughly under running water, then use a peeler to remove the skin. This ensures a clean start by removing any unnecessary parts of the radish.
Step 2
Slice the peeled radish into uniform pieces, about 1cm thick. If they are too thin, they will become mushy, and if too thick, the seasoning won’t penetrate well. Aim for a moderate thickness, similar to thick knife-cut noodles for a great texture.
Step 3
Add 1 Tbsp of coarse sea salt and 0.5 Tbsp of sugar to the sliced radish. Mix well and let it salt for 1 hour. The sugar helps to tenderize the radish more quickly and adds a subtle sweetness, while the coarse salt draws out moisture, preserving its crispness.
Step 4
After 1 hour, it’s important to remove the excess water from the salted radish. First, squeeze out the water using a clean cloth or cheesecloth. If possible, use a salad spinner or a similar tool to remove any remaining moisture. This will make the kimchi extra crisp and help it last longer. Properly draining prevents the seasoning from becoming watery.
Step 5
Now it’s time for seasoning. To the drained radish, add 5-6 Tbsp of gochugaru and gently mix. Ensure the radish is evenly coated with a vibrant red color. You can adjust the amount of gochugaru to your preference.
Step 6
To the red-coated radish, add 2 Tbsp of fish sauce, 2 Tbsp of sugar, 1 Tbsp of minced garlic, and 1/3 Tbsp of minced ginger. Mix thoroughly. The fish sauce provides a deep umami flavor, sugar adds sweetness, and garlic and ginger contribute fragrance and depth, balancing the overall taste.
Step 7
Finally, add 1 Tbsp of corn syrup or rice syrup for a beautiful sheen and a smooth sweetness. Gently mix again. The syrup gives the kimchi an appetizing gloss and a different kind of sweetness compared to granulated sugar.
Step 8
We are almost done! Add the chopped green onion (1/2 stalk) and give it one last gentle mix. Your delicious Bossam Radish Kimchi is ready! The fresh taste of green onions further enhances the kimchi’s flavor.
Step 9
Since it has been salted thoroughly, you don’t need to ferment it further; it’s delicious to eat right away! It boasts a wonderfully crisp and slightly chewy texture, allowing you to enjoy its fresh taste immediately. Serve it with Bossam, Jokbal (pig’s trotters), or any other pork dishes for a perfect meal!
