Modu Recipe
Modu Recipe

Kim Dae-seok's Bossam-Style Radish Kimchi

A golden recipe radish kimchi from a specialty bbq restaurant, made by soaking crisp radish in salt and rice syrup to draw out moisture, then tossing it with fragrant minari (Korean water parsley), onion, and a savory seasoning blend.

Ingredients needed 6 servings

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.

Shop ingredients on Coupang(Ad)

radishminari (Korean water parsley)onionred chili powderanchovy fish saucesalted shrimpminced garlicminced ginger

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