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)
Side Dishes (Banchan), Vegetarian
This sounds really easy to make, I may have to give it a shot. Thanks for sharing this recipe.
Hi Sue!…this looks yummy and simple enough..will definitely try this out! What other vegetables can I use with this recipe?
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.)
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 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.
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 멸치액젓 but actually I only have 까나리액젓. Do you think it will work?
Hi Aimee,
I think you can use it. Apparently the difference between 까나리액젓 and 멸치액젓 is, 멸치액젓 has a deeper taste and is less sweet than 까나리액젓.
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 Gil,
No, I haven’t heard of it. I am going to buy a slicer though, and will definitely consider your suggestion.
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 Susan,
I will do a post about it today after some research.
hi,
just wondering can i replace anchovy sauce to fish sauce. the taste is the same, isn’t it?