Name: Bossam Radish Kimchi Recipe : Quick Radish Kimchi Recipe
Ingredients: 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

Description

[url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/radish-kimchi.png”] radish kimchi [/url]

Ingredients

Scale

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

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Instructions

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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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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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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Mix in raw oyster in kimchi right before serve, if you choose to serve with.
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Notes

You can make this kimchi a day or two ahead.
Recommend to serve with Bossam!