Refreshing Young Radish Kimchi Bibimbap
Make Delicious Bibimbap with Freshly Made Young Radish Kimchi!
Using young radish grown in my mother’s garden, I’ve made refreshing and crisp young radish kimchi, and turned it into a bibimbap that’s a true rice thief! It’s perfect for when you have a poor appetite.
Main Ingredients- 1 bunch of fresh young radish
- 1/2 stalk of green onion (finely chopped)
- Coarse salt (for blanching)
Young Radish Kimchi Seasoning- 4 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy Sauce
- 1.5 Tbsp Minced Garlic
- 3 Tbsp Maesil Extract (Plum Extract – for sweetness and umami)
- 3 Tbsp Vinegar (for tanginess)
- 4 Tbsp Oligodang (Oligosaccharide – for gloss and sweetness)
- 1/2 stalk finely chopped green onion
- 1 Tbsp Sesame Oil (for nutty aroma)
- 4 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy Sauce
- 1.5 Tbsp Minced Garlic
- 3 Tbsp Maesil Extract (Plum Extract – for sweetness and umami)
- 3 Tbsp Vinegar (for tanginess)
- 4 Tbsp Oligodang (Oligosaccharide – for gloss and sweetness)
- 1/2 stalk finely chopped green onion
- 1 Tbsp Sesame Oil (for nutty aroma)
Cooking Instructions
Step 1
Trim and prepare the fresh young radish by cutting off any dirty parts from the roots. If you’re using young radish straight from the garden, it will be even fresher and more delicious.
Step 2
Bring a generous amount of water to a boil in a pot. Once boiling, add 1 Tbsp of coarse salt. Carefully add the prepared young radish and blanch for exactly 1 minute and 30 seconds. Blanching for too long will make it mushy and diminish its crisp texture.
Step 3
Immediately rinse the blanched young radish under cold water to cool it down. Gently squeeze out excess water with both hands. Ensuring it’s well-drained will help the seasoning adhere better and prevent it from becoming soggy.
Step 4
Now it’s time to make the delicious young radish kimchi seasoning. Place 4 Tbsp of Gochujang in a bowl.
Step 5
Add 3 Tbsp of soy sauce. The savory umami from the soy sauce will enhance the flavor of the seasoning.
Step 6
Add 1.5 Tbsp of minced garlic to give it a pungent garlic aroma. Garlic helps cut through any richness in the bibimbap.
Step 7
Add 3 Tbsp of Maesil Extract for a sweet and sour taste. If you don’t have Maesil Extract, you can substitute with sugar, but Maesil Extract provides a deeper flavor.
Step 8
For a refreshing taste, add 3 Tbsp of vinegar. The acidity from the vinegar will harmonize wonderfully with the crispness of the young radish.
Step 9
Add 4 Tbsp of Oligodang for shine and sweetness. You can also use corn syrup or sugar instead of Oligodang.
Step 10
Add the finely chopped green onion to the seasoning and stir well until all ingredients are combined. It’s important to mix the seasoning thoroughly so there are no lumps.
Step 11
Finally, drizzle in 1 Tbsp of sesame oil for a nutty aroma. Your delicious young radish kimchi seasoning is complete! The fragrant sesame oil smell is sure to whet your appetite.
Step 12
Cut the drained young radish into bite-sized pieces (about 3-4 cm long). Mix the stems and leaves appropriately.
Step 13
Add the prepared seasoning to the young radish and gently mix by hand, ensuring the seasoning is evenly distributed. Avoid mashing the radish; mix it gently.
Step 14
If you like, sprinkle some toasted sesame seeds on top for a visually appealing and tasty young radish kimchi salad! The crisp texture is simply superb.
Step 15
Prepare by placing a generous amount of warm rice in a bowl. Rice is the foundation of bibimbap!
Step 16
Top the rice with a generous portion of the freshly mixed crisp young radish kimchi. This is the star of your bibimbap!
Step 17
Optionally, add a sunny-side-up fried egg and sprinkle a bit more toasted sesame seeds on top to complete your appetizing young radish kimchi bibimbap! Thanks to this delicious rice thief, my husband devoured two bowls of rice. He even asked for more!
