Special Radish Kimchi with Anchovy Umami
Unique Radish Kimchi Recipe Using Anchovies Instead of Fermented Seafood
A special recipe from the YouTube channel ‘Jun TV’. This radish kimchi offers a unique depth of flavor using anchovies, creating a delightful umami without traditional fermented seafood. Enjoy its crisp texture and rich taste.
Kimchi Ingredients- 900g Radish
- 1 Tbsp Gochugaru (Korean chili flakes)
- 10g Salt
- 1 Onion
- 1 slice Pear (or 1/4 pear)
- 2 Tbsp Small Dried Anchovies
- 1 Tbsp Minced Garlic
- 1 tsp Ginger Syrup (or 1/2 tsp minced ginger)
- 1 Dried Chili
- 1 cup Radish Brining Water
- Chopped Scallions, to taste
- Sesame Seeds, a pinch
Cooking Instructions
Step 1
First, prepare approximately 900g of fresh radish. Cut the radish into about 5cm segments, stand them upright, and slice them thinly lengthwise. Then, cut these slices into thick julienne strips (about 0.5cm thick) following the grain of the radish. (Cutting it thicker than for fresh radish salad will help maintain its crispness.)
Step 2
Place the thickly julienned radish in a bowl and toss with 1 tablespoon of gochugaru. Let it sit for about 10 minutes to allow the chili flakes to evenly color the radish.
Step 3
Add 10g of salt to the gochugaru-coated radish and mix well. Let it brine for 30 minutes to 1 hour, tossing halfway through for even salting. The radish should soften and release its moisture.
Step 4
While the radish is brining, julienne 1 onion and prepare 2 tablespoons of small dried anchovies. Heat a dry pan over medium-low heat. Add the julienned onion and anchovies, and stir-fry until the onion becomes lightly golden and fragrant. The anchovies will add a savory depth. (If using larger dried anchovies, remove their innards before frying for a cleaner taste. You can also add sliced garlic and fry them together.)
Step 5
Check the radish; it should be well-brined. Do not discard the collected radish brining water. This liquid will contribute moisture and flavor to the kimchi. Prepare the fried onion-and-anchovy mixture and pear for the blending step.
Step 6
Pour about 1 cup of the reserved radish brining water into a blender. This provides a good base for the seasoning paste.
Step 7
Add the fried onion-and-anchovy mixture, 1 slice of pear, 1 tablespoon of minced garlic, 1 teaspoon of ginger syrup, and 1 dried chili to the blender. Blend until smooth and well combined. This creates the flavorful paste that is the heart of this kimchi.
Step 8
Drain the brined radish slightly (no need to squeeze it dry). Add all the blended seasoning paste to the radish and gently toss to coat every strand evenly. Mix carefully to avoid breaking the radish strands.
Step 9
Finally, add chopped scallions to your liking and sprinkle with sesame seeds for garnish. Toss lightly one more time. This unique radish kimchi, rich in umami without fermented seafood, is now ready. It can be enjoyed immediately, or allowed to ferment for a day for deeper flavors.
