As I announced yesterday, today’s recipe is thinly sliced radish Kimchi, which is what I enjoyed with bossam on the weekend. It is very cheap to make (I spend 500 won – US $0.50 on a big size radish) and very easy to make, though it can hurt your hands or back, if you are not good at thin slicing.
Ingredients
- 1/2 a big white radish (daikon) – I was going to use up a whole radish, but it was just too much slicing work for me. So I decided to use only half of it.
For Sauce
- Salt – 1tsp
- Anchovy sauce- 1 tbsp
- Chili powder – 1 tbsp and 1tsp
- Minced garlic – 1 tbsp
- Sugar – 1 tbsp (I used dark brown sugar)
Step 1. Peel the radish with a peeler, then thin slice the radish. (if you have a slicer, use it, it is hard work to thin slice it.)
Step 2. Put the sliced radish into a big bowl, add all the sauce I mentioned.
Step 3. Mix them well with your hands. (I recommend you wear a glove when you mix it, otherwise the sauce can sting your skin.)
Step 4. Serve it on a plate. (You can eat it straight away or wait until the next day. I found overnight fermented Kimchi tastes better.)
I really loved how it turned out. It wasn’t heavily seasoned Kimchi, so I could enjoy the simple fresh taste.
Related Posts
Steamed Pork Wrapped in Leaves (Bossam in Korean)
Radish and Oysters on Rice (Gulbap in Korean)
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Thanks for this recipe~!
I just made some and its simple but delicious.
Hi. My mom made this dish today and I wanted to learn how to make it. But my mom just puts in the amount she thinks that is right (and she is always right) so she says she needs the exact ingredients to teach me. I found your blog and we both loved it. Also, have you ever tried adding gesogum (seseme seeds)? My mom used ê¹Œë‚˜ë¦¬ì•¡ì “ and it still tasted really good so ê¹Œë‚˜ë¦¬ì•¡ì “ is also good.
hi,
just wondering can i replace anchovy sauce to fish sauce. the taste is the same, isn’t it?
Hi Susan,
I will do a post about it today after some research.
I was wondering if you have tips for picking daikon that’s not too old? My mother-in-law has told me to look at the cut, leafy end but I can’t remember what to look for. Thanks!
Hi Gil,
No, I haven’t heard of it. I am going to buy a slicer though, and will definitely consider your suggestion.
Have you tried using the Japanese Benriner? It’s a hand held slicer/shredder that comes with several different blades. It sure cuts down on the time.
Hi Aimee,
I think you can use it. Apparently the difference between ê¹Œë‚˜ë¦¬ì•¡ì “ and ë©¸ì¹˜ì•¡ì “ is, ë©¸ì¹˜ì•¡ì “ has a deeper taste and is less sweet than ê¹Œë‚˜ë¦¬ì•¡ì “.
Wow! How funny. I just made this exact same side dish yesterday! And the really weird thing is that today when I was eating some, I felt like it needed something more and I was thinking maybe some fish sauce (because I don’t usually put any of that in mine). Now I see your recipe has fish sauce in it. I’m going to try next time using some ë©¸ì¹˜ì•¡ì “ but actually I only have ê¹Œë‚˜ë¦¬ì•¡ì “. Do you think it will work?
Hi Anthony,
I just used an average red chili powder though I am not sure how different it is to other countries’ chili powder.
There was an extra spicy chili powder, though that’s not what I used.
I will do a post about the chili powder I use on Thursday.
Thanks for loving my blog.
Hello!
The chili powder used in this dish.. is it just any old chili powder or is it some sort of Korean variety?
[I love your blog!]
Thanks! :]
Hi Kat
It is easy, though thin slicing the radish was a bit hard work for me.
Hi Christina,
To be honest, I don’t know what else you can make with this recipe. I haven’t tried other ingredients with the same sauce. If you are asking about making cabbage Kimchi with this recipe, it requires more steps and time. (I might make other Kimchi recipes one day in the future.)
Hi Sue!…this looks yummy and simple enough..will definitely try this out! What other vegetables can I use with this recipe?
This sounds really easy to make, I may have to give it a shot. Thanks for sharing this recipe.