This is the radish kimchi we usually pair with bossam (보쌈, Korean steamed pork belly). However, since I’m on a cut, I can’t eat pork belly—so I chose lean meat instead and made a Korean BBQ plate with this kimchi. It was so satisfying!
Radish Kimchi (Bossam Kimchi, 보쌈 김치)
Difficulty: EasyServings
7
servingsPrep time
4
hoursCooking time
10
minutesCalories
53
kcalProtein
1
gCarbs
7
gFat
2
gThis is the radish kimchi we usually pair with bossam (보쌈, Korean steamed pork belly). However, since I’m on a cut, I can’t eat pork belly—so I chose lean meat instead and made a Korean BBQ plate with this kimchi. It was so satisfying!
Ingredients
Radishes
800 gramStevia
30 gramSalt
15 gramChili Powder
15 gramFish Sauce
10 gramPlum extract
20 gramMinced Garlic
20 gramSesame Oil
10 gramSpring Onion
50 gramSesame Seed
5 gram
Directions
- Preparation
- Cut the radish into long, thin strips (thinner than vegetable sticks!). Finely chop the spring onion and keep it refrigerated until use.
- Place the radish in a bowl, add stevia and salt, and mix well. Let it sit in the fridge for 4 hours.
- Cooking
- Drain the water released from the radish thoroughly. Do not rinse the radish. Use a sieve to drain it for at least 30 minutes, then give it a final squeeze before using.
- Transfer the radish to a clean bowl and add chili powder, fish sauce, plum extract, minced garlic, sesame oil, chopped spring onion, and sesame seeds. Mix well.
- You can enjoy it fresh, but this kimchi also tastes great after a short fermentation. Leave it out at room temperature for 3–4 hours, then store it in the fridge.
I had it two weeks after making it—it tasted amazing!