Kim Dae-seok's Young Radish Kimchi

• young radish 3 bundles (4.2kg)
• water 200ml
• new sugar 0.25 teaspoon
• ten-day salt 1.3 cups
• green onion 2 stalks
• dried anchovy sauce 1.5 cups (300ml)
• dried chili peppers 15 pieces
• shrimp paste 3 teaspoons
• beef bone broth 140ml
• onion 0.5 piece
• apple 0.5 piece
• ginger 1 piece
• garlic 1 handful
• glutinous rice flour 140ml (glutinous rice flour 2 teaspoons + water 1 cup)
• onion brine 3 teaspoons
• mineral water 0.5 cup
• red pepper powder 70g
• additional ten-day salt 1 teaspoon

Recipe 🍳

Cooking tips 💡

• When brining young radish, first sprinkle it with water mixed with dissolved new sugar—this helps quickly eliminate its characteristic bitterness and spiciness.
• Pre-brining green onions in dried anchovy sauce adds a fresh, clean, broth-like umami flavor to the kimchi, like a light soup.
• Adding a small amount of beef bone broth to the seasoning base deepens the kimchi’s flavor and gives it a richer, more substantial body, enhancing its premium taste.

Recommended for 🙋

• ⭐Those who want to preserve the unique crispness of young radish and prevent it from becoming soft.
• ⭐Cooking enthusiasts seeking a secret method to neutralize the harsh heat of spicy radish while achieving a sweet and clean flavor.
• ⭐Beginners who want to make high-quality, restaurant-style young radish kimchi with a rich, satisfying umami taste that sticks to the palate.