Kim Dae-seok's Bossam-Style Radish Kimchi

• radish 1 piece (1.3kg)
• sea salt generously 2 tablespoons (for soaking)
• rice syrup 1 cup (200ml) (for soaking)
• minari (Korean water parsley), 1 generous bunch
• vinegar 2 tablespoons (for minari (Korean water parsley) soaking)
• onion 1/4 piece
• red chili powder 4 tablespoons (2 tablespoons for coating + 2 tablespoons for seasoning)
• anchovy fish sauce 3 tablespoons
• salted shrimp lightly 1 tablespoon
• minced garlic 1 tablespoon
• minced ginger 1/3 tablespoon
• vinegar 3 tablespoons (for seasoning)
• sugar 1 tablespoon
• plum syrup 2 tablespoons
• rice syrup 3 tablespoons (for seasoning)
• toasted sesame seeds 1 tablespoon
• salt 1/4 tablespoon (for final taste adjustment)

Recipe 🍳

Cooking tips 💡

• Soaking radish in both salt and rice syrup creates osmotic pressure that preserves the radish’s natural sweetness while drawing out all internal moisture, resulting in an exceptionally firm and chewy texture.
• Never rinse the soaked radish with water. Washing it reduces the crunchiness and dulls the texture—only remove moisture by squeezing after soaking.
• Adding a small amount of finely grated onion to the seasoning paste enhances the umami depth and delivers a clean, refreshing sweetness typical of restaurant-style bbq dishes.

Recommended for 🙋

• ⭐Those who miss the rich, firm texture of radish kimchi served at bbq or pig's trotter specialty restaurants.
• ⭐Home cooks looking to make a generous, festive kimchi with a fresh minari (Korean water parsley) aroma.
• ⭐Anyone aiming to master a perfectly balanced, deep-red kimchi using the golden combination of vinegar and rice syrup for maximum umami.