Crisp Bossam Radish Kimchi
Bossam Radish Kimchi to Cut Through the Richness of Holiday Foods
Let’s make this wonderfully crisp Bossam Radish Kimchi, the perfect partner for rich and greasy holiday dishes.
Bossam Radish Kimchi Ingredients- 6cm piece of Korean radish
- 3 Tbsp Oligodang (corn syrup or rice syrup)
- 1 Tbsp Salt
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Maesilcheong (plum extract)
- 2 Tbsp Vinegar
- 1/2 Tbsp Guk-ganjang (soup soy sauce)
- 2 stalks Scallions
- A little Sesame seeds
Cooking Instructions
Step 1
Prepare a piece of Korean radish, about 6cm in length. Choose a firm radish for the best texture.
Step 2
Slice the radish into approximately 0.5cm thick pieces. This thickness is ideal for achieving a good bite and crispness.
Step 3
Cutting the radish into these slightly larger pieces helps maintain its delightful crunch and gives the Bossam Radish Kimchi its characteristic chewy texture.
Step 4
Place the sliced radish into a large mixing bowl. We will now salt the radish to draw out moisture and prepare it for the seasoning.
Step 5
Add 3 tablespoons of Oligodang (corn syrup or rice syrup) to the radish. This will add sweetness and help tenderize the radish.
Step 6
Add 1 tablespoon of salt. The salt will draw out the excess water from the radish, making it crispier.
Step 7
Cover the bowl with plastic wrap and let it sit at room temperature for about 2 hours to pickle. This process will make the radish nicely tender yet firm.
Step 8
After 2 hours, check if the radish is ready. It should be pliable and slightly bendable without breaking, indicating it’s perfectly pickled and ready for seasoning.
Step 9
You’ll notice a significant amount of liquid has been drawn out of the radish. This liquid should be discarded to ensure the kimchi has the right texture.
Step 10
Squeeze the pickled radish by hand to remove as much liquid as possible. For extra dryness, you can press it gently with paper towels or a clean kitchen cloth.
Step 11
Now, let’s prepare the seasoning. Add 3 tablespoons of Gochugaru (Korean chili flakes) to the squeezed radish. This will give the kimchi its vibrant color and spicy kick.
Step 12
Add 2 tablespoons of Maesilcheong (plum extract) for a touch of sweetness and a deeper flavor profile. Plum extract also aids in fermentation.
Step 13
Add 2 tablespoons of vinegar for a refreshing tanginess. Vinegar is key to balancing the richness of accompanying dishes.
Step 14
Add 1/2 tablespoon of Guk-ganjang (soup soy sauce) for added umami. You could also use a small amount of fish sauce.
Step 15
Finally, add 2 stalks of chopped scallions. Chop them into about 2-3cm lengths. Their fresh aroma will enhance the overall flavor.
Step 16
Gently mix all the ingredients together, ensuring the seasoning is evenly distributed on the radish. Be careful not to overmix, as this could make the radish mushy.
Step 17
Transfer the seasoned radish kimchi to a serving dish. Its colorful appearance is very appetizing!
Step 18
And there you have it! Your delicious Bossam Radish Kimchi, with its satisfyingly crisp texture and refreshing taste, is ready to cut through any richness. Enjoy a delightful and abundant holiday season with this wonderful kimchi. It’s perfect for sharing with family!
