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Bossam Radish Kimchi Recipe : Quick Radish Kimchi Recipe

  • Author: Seonkyoung Longest


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  • 1 Korean radish(Moo) cut into ⅛” julienne (Approximately 6 cups)
  • 2 Tbs. Kosher or flake sea salt
  • 2 Tbs. Sugar
  • 2 Tbs. White vinegar
  • 5 Tbs. Gochugaru, Korean red pepper flakes
  • 2 Tbs. Fish sauce
  • 2 Tbs. Sugar
  • 2 Cloves garlic, minced (Approximately 1 Tbs.)
  • 4 Green onions, cut into lengthwise then cut 2” long pieces.
  • 1 Asian pear, cut into ⅛” julienne (Approximately 3 cups)
  • 1 Bunch of water parsley/water celery (Minari), cut into 2” long pieces, Optional
  • Raw oyster, Optional


  1. In a large mixing bowl, combine radish, salt, sugar and vinegar. Set a side for 30 minutes and then squeeze out excess water from radish, but no rinse. Lay on paper towel and get rid of excess water as much as possible.
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  2. Meanwhile, in a small mixing bowl, combine fish sauce, sugar, garlic and 4Tbs. Gochugaru and set aside.
    In a large mixing bowl, combine totally drained and dried radish and 1 Tbs. Gochugaru and mix well until radish is beautifully red.
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  3. Add in sauce we made earlier and rest of ingredients; wear a cooking glove and mix with your hand- kind of squeeze action.
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  4. Mix in raw oyster in kimchi right before serve, if you choose to serve with.
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You can make this kimchi a day or two ahead.
Recommend to serve with Bossam!