Crunchy Mu Kimchi (Radish Kimchi) for Bossam
A crunchy radish kimchi for bossam, salted with coarse sea salt and corn syrup to draw out moisture so it stays firm without turning watery.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
The key secret is salting the radish with coarse sea salt and corn syrup together to thoroughly extract its moisture. Even after sitting, it will not pool with liquid, allowing you to enjoy a wonderfully crunchy texture down to the last bite. It pairs wonderfully with meat dishes like bossam or jokbal, and makes a fantastic everyday side dish with rice.
- Servings
- about 5–6 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Korean radish (mu)1 kg
- Scallions (jjokpa)10
- Corn syrup (mulyeot)1 cup
- Coarse sea salt3 tbsp
Seasoning
- Minced garlic2 tbsp
- Gochugaru (Korean chili flakes)6 tbsp
- Sand lance fish sauce (or dried anchovies)2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Minced ginger1 tsp
- Toasted sesame seeds2 tbsp
- To preserve a chewy bite, wash the radish clean without peeling, then cut it thickly into sticks at least 0.7 cm wide.
- Cut the scallions into 3 to 4 cm lengths.
- Toss the cut radish thoroughly with corn syrup and coarse sea salt, then let it pickle for at least 2 hours.
Steps
Prepare a medium-sized radish.
Wash it thoroughly without peeling to preserve its chewy bite, and get 10 scallions.
Radish for bossam tastes best when cut thick. Slice it into sticks at least 0.7 cm thick.
Cut the scallions into lengths of about 3 to 4 cm.
Add the corn syrup and coarse sea salt to the cut radish, mix well, and let it pickle for at least 2 hours.
The moisture has been completely drawn out of the radish, leaving enough liquid to look like water was poured over it.
Squeeze out the liquid lightly (if you squeeze it too dry, it will lack moistness when mixed with the chili flakes).
Add the gochugaru and toss well to dye the radish red.
Once the gochugaru has soaked into the radish and softened, add 2 tbsp minced garlic, 2 tbsp sand lance fish sauce (or anchovy fish sauce), 1 tbsp corn syrup, 1/2 tbsp sugar, and 1 tsp minced ginger, then mix evenly. Finally, add the scallions and toasted sesame seeds and toss together.
Taste it, and if it is too bland, season to taste with salt or saeujeot (salted fermented shrimp).
If it feels too dry while tossing, mix in 3 to 4 tbsp of pear juice or a little of the liquid drawn out during pickling.
Ppunwife's tips
- Pickling with salt and corn syrup keeps liquid from pooling even after tossing, preventing the seasoning from separating so you can enjoy it deliciously down to the last bite. The crunchy texture is an added bonus.
- If you squeeze it too dry, it will lack moistness when mixed with the chili flakes.
- If it feels too dry while tossing, mix in 3 to 4 tbsp of pear juice or a little of the liquid drawn out during pickling.
FAQ
How firmly should I squeeze out the pickled radish?
If you squeeze the liquid out too firmly, it will lack moistness when tossed with the seasonings, so it is best to squeeze it out lightly.
Why do you add corn syrup when pickling the radish?
Pickling with corn syrup draws out moisture exceptionally well, preventing excess liquid from pooling later and making the texture far crunchier than using salt alone.
What should I do if the radish feels too dry while mixing with the seasonings?
You can adjust the moisture by adding 3 to 4 tbsp of pear juice or a splash of the liquid drawn out from pickling the radish.
How should I adjust the seasoning if it tastes too bland?
You can adjust the saltiness to your taste by adding salt or saeujeot (salted fermented shrimp).
