Chewy Squid and Crisp Radish Kimchi: A Mouthwatering Squid and Radish Kimchi
Perfect for When You’ve Lost Your Appetite! A Special Squid and Radish Kimchi Recipe
It’s even fresher and more delicious because you can eat it right after mixing! This squid and radish kimchi features chewy squid and crisp radish, offering a delightful texture with every bite. The spicy and sweet seasoning is guaranteed to whet your appetite. It’s perfect as a side dish for special occasions or as a delicious accompaniment to drinks.
Main Ingredients
- 2 fresh squids
- 1/4 Korean radish (approx. 300-400g)
- 3 Tbsp minced garlic
- A little green onion or scallion
- A pinch of coarse sea salt
Cooking Instructions
Step 1
First, wash the radish thoroughly. Julienne it thickly without peeling the skin. Lightly salt the julienned radish with coarse sea salt and let it sit for about 15-20 minutes to soften. Stir it once in between to ensure even salting. Rinse the salted radish lightly under cold water and squeeze out excess moisture. Prepare fresh sashimi-grade squid. Remove the skin from the body and clean the tentacles. Cut the body into bite-sized pieces, about the thickness of a finger, for a pleasant chewy texture. Lightly sprinkle the cut squid with salt and let it sit for a moment; this will make it even chewier.
Step 2
Place the squeezed radish into a large bowl. First, add the gochugaru and mix it with the radish to coat it evenly with color. Marinating with gochugaru first helps the radish absorb the seasoning beautifully and results in a more delicious kimchi. Gently mix with your hands to coat the radish.
Step 3
Once the radish is evenly colored, add the prepared squid and minced garlic generously. Minced garlic plays a crucial role in removing any fishy odor from the squid and enhancing its flavor. Gently mix to ensure the seasoning coats the squid without mashing it.
Step 4
Finely chop the green onions or scallions and add them. If desired, thinly slice the red and green chili peppers and add them for vibrant color and a hint of spice. The chilies will make the kimchi look more appealing and add a pleasant kick. Add all the ingredients and gently mix with your hands. Be careful not to overmix, as this can make the squid tough.
Step 5
Finally, taste the kimchi and adjust the seasoning with anchovy sauce or salt as needed. If you prefer a sour taste, a splash of vinegar can be added. For a touch of sweetness, you can add a little sugar. Gently mix once more to harmonize all the flavors. Sprinkle with sesame seeds at the end for a nutty aroma. It’s delicious to eat immediately, but it can also be chilled in the refrigerator for a while to enjoy a cooler, more refreshing taste.
