Crisp and Refreshing Summer Young Radish Kimchi
The National Summer Side Dish to Revive Your Appetite in the Heat: Young Radish Kimchi!
On scorching summer days, nothing beats the refreshing crunch of young radish kimchi! Enjoy delicious young radish bibimbap or tangy and sweet young radish noodles with freshly made kimchi. This simple recipe ensures anyone can make delicious young radish kimchi.
Main Ingredients for Young Radish Kimchi- 2 bunches of young radish
- 1 onion (thickly julienned)
Salting the Young Radish- 1/2 cup coarse salt
- 4 cups water
Making the Starch Slurry- 4 Tbsp flour
- 1/2 cup water (for mixing flour)
- 4 cups water (for boiling slurry)
- 1/2 cup coarse salt
- 4 cups water
Making the Starch Slurry- 4 Tbsp flour
- 1/2 cup water (for mixing flour)
- 4 cups water (for boiling slurry)
Cooking Instructions
Step 1
First, trim off any yellow or wilted leaves from the young radish. Thoroughly brush off any soil from the roots. Rinse it multiple times under running water to remove any dirt and debris.
Step 2
In a bowl, combine 4 cups of water with 1/2 cup of coarse salt and dissolve the salt completely to make a brine. Layer the trimmed young radish into the brine, pouring the salty water over it as you layer. Let it salt for 1 hour, then flip it over once for even salting.
Step 3
Now, let’s make the starch slurry. Pour 4 cups of water into a pot and bring it to a boil. In a separate bowl, mix 4 Tbsp of flour with 1/2 cup of water until smooth and lump-free. Slowly pour this flour mixture into the boiling water while stirring continuously to prevent lumps.
Step 4
Once the starch slurry starts boiling, reduce the heat to low and simmer for another 1-2 minutes. After turning off the heat, add water little by little to achieve your desired consistency, mixing as you go. Let it cool completely.
Step 5
Let’s prepare the kimchi seasoning. In a blender, combine 1/2 onion (for seasoning), 1/2 pear (seeds removed), 1.5 Tbsp minced garlic, and 10 red chili peppers (seeds removed). Add a little water and blend until smooth. If it’s too thick, add a bit more water.
Step 6
Add all the blended seasoning ingredients to the completely cooled starch slurry and mix well. Your basic seasoning paste is now ready.
Step 7
In a large bowl, add the 1 julienned onion. Pour the prepared seasoning paste and 4 Tbsp of anchovy sauce over it and mix well. Finally, add 0.5 Tbsp of salt to adjust the seasoning. Taste and add more salt or anchovy sauce if needed to suit your preference.
Step 8
Check the young radish after it has been salting for 1 hour. Usually, after another hour, the young radish will become tender and wilted. A total of 2 hours of salting is generally appropriate.
Step 9
Rinse the wilted young radish in cold water 2-3 times to remove excess salt. Drain it thoroughly in a colander. Make sure to drain the water well; otherwise, the kimchi can become mushy.
Step 10
Add all the prepared kimchi seasoning to the drained young radish. Gently toss from bottom to top, being careful not to damage the radish stalks, ensuring the seasoning is evenly distributed. Handle the leafy parts delicately to avoid crushing them.
Step 11
Once the seasoning is well-coated on the young radish, your delicious young radish kimchi is complete! It looks appetizing and is sure to make your mouth water.
Step 12
The finished young radish kimchi can be eaten right away, but for an even more refreshing taste, let it ferment at room temperature for half a day to a full day, or refrigerate it immediately. It will develop its best flavor after about a day in the refrigerator.
