Crisp Young Radish and Cucumber Water Kimchi
Easy Recipe for Refreshing and Delicious Young Radish and Cucumber Water Kimchi
Introducing an easy-to-make water kimchi recipe using fresh young radishes and crisp cucumbers grown right in the garden. This recipe features a clear, refreshing broth made by blending red and green chili peppers instead of using chili powder, enhanced with the savory depth of anchovy and tuna sauce. After a couple of days at room temperature, it develops a pleasantly zesty and clean flavor when refrigerated, making it a perfect appetite booster on hot days. Even with a small amount of ingredients, a little care results in exceptional taste. This guide provides detailed steps, ensuring even beginners can succeed.
Water Kimchi Ingredients- 250g young radish (yeolmu)
- 5 stalks of green onions (scallions)
- 1 cucumber
- 1/4 pear
- 1 red chili pepper
- 6 cloves garlic
- 3 Tbsp anchovy sauce
- 1 Tbsp tuna sauce
- Salt to taste (for seasoning)
Young Radish Brining Ingredients- 2 Tbsp salt
- 1 cup (200ml) water
Flour Paste Ingredients- 2 Tbsp flour
- 2 cups (400ml) water
- 2 Tbsp salt
- 1 cup (200ml) water
Flour Paste Ingredients- 2 Tbsp flour
- 2 cups (400ml) water
Cooking Instructions
Step 1
Let’s make delicious water kimchi with cute young radishes harvested from the garden. The radishes in the picture are the perfect size for water kimchi, but unfortunately, there aren’t many.
Step 2
Since the young radishes are short, cut them once or twice. Wash them gently under running water about three times until clean, then drain. In a bowl, dissolve 2 Tbsp salt in 1 cup (200ml) of water. Pour this brine over the young radishes and gently toss to coat. Let them brine for about 15-20 minutes. This process wilts the radishes slightly while keeping them crisp.
Step 3
As there wasn’t much young radish, I added one cucumber from the fridge. Cut the cucumber in half lengthwise, then slice it diagonally into about 0.5cm thick pieces. Slice the green onions diagonally into 2-3cm lengths. Adding cucumber enhances the crisp texture and makes it even more delicious. (Tip: You can also add half a sliced onion here for a sweeter, more refreshing broth. If you forget, try it next time!)
Step 4
In a blender, combine 1/4 pear, 6 cloves of garlic, and 1 red chili pepper. Add 1 cup (200ml) of water and blend until smooth. (Tip: You can substitute apple for pear.) Separately, in a pot, combine 2 Tbsp flour with 2 cups (400ml) of water, whisking well to remove lumps. Cook over medium-low heat, stirring constantly, until it thickens into a smooth paste. Boil for another 1-2 minutes after it starts simmering, then turn off the heat and let it cool completely. Mix the blended ingredients into the cooled flour paste.
Step 5
Add 3 Tbsp anchovy sauce and 1 Tbsp tuna sauce to the prepared kimchi broth and stir. Taste the broth and adjust seasoning with salt according to your preference. Using anchovy and tuna sauce adds a rich umami flavor.
Step 6
The young radishes are tender, so they don’t need to be brined for a long time. Rinse the brined radishes lightly under running water and drain. It’s important to rinse them gently to avoid a raw smell. (Tip: Very young radishes can be used without brining, but a short brine enhances crispness.) In a kimchi container, add the young radishes and sliced vegetables, then pour the prepared water kimchi broth over them.
Step 7
The amount of young radish and cucumber water kimchi made fills about half of a small kimchi container. This is a suitable quantity for individuals or for those who want to enjoy a small batch.
Step 8
Here’s a photo of the water kimchi taken right after it was made. By blending red and green chili peppers (add more green chilies for extra spice if desired) instead of using chili powder, and adding depth with anchovy sauce, the broth is clear, zesty, and wonderfully refreshing. Let it ferment at room temperature for about two days, then refrigerate for an even more delicious taste.
