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Restaurant-style Bossam Radish Kimchi

Custo $10, economizar $15

Fonte: Recommended by CookPal

  • 120 Min
  • 4 Porções
  • $10

INGREDIENTES

  • Main Ingredients

    • 720g radish, peeled and julienned

  • Brining Ingredients

    • 🧂 1.5 tbsp coarse salt
    • 12 tbsp corn syrup

  • Seasoning Ingredients

    • 4 tbsp chili powder
    • 🍬 1 tbsp sugar
    • 0.5 tbsp corn syrup
    • 🧄 1.5 tbsp minced garlic
    • 2 tbsp fish sauce
    • 3 tbsp plum extract

PASSOS

1

Julienne the radish into 0.7cm thick strips, keeping the skin for added crunch.

2

Place the julienned radish in a bowl and mix with 1.5 tbsp coarse salt and 12 tbsp corn syrup. Let it brine for 2 hours, stirring every 20–30 minutes.

3

After 2 hours, drain the liquid released from the radish using a sieve or cloth.

4

Add 4 tbsp chili powder to the drained radish and mix until evenly coated.

5

Combine the remaining seasoning ingredients (sugar, corn syrup, minced garlic, fish sauce, plum extract) and mix them into the radish.

6

Serve immediately or store for later use. The kimchi pairs perfectly with boiled pork belly.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 2g
    Proteína
  • 35g
    Carboidratos
  • 0g
    Gorduras

💡 Dicas

Use fresh radish for optimal crunch and flavor.Brining with corn syrup helps achieve the desired texture without overpowering sweetness.Pair with bossam (boiled pork belly) for a traditional Korean meal.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.