Main ingredients
young radish greensyoung napa cabbagesalted fresh anchoviesdried chili pepperssalted shrimpanchovy fish saucescallionsonion
Kim Dae-seok's Young Radish and Napa Cabbage Kimchi
A Jeolla-style Young Radish and Napa Cabbage Kimchi with a rich, savory depth, made using a broth brewed from salted fresh anchovies that enhances the umami flavor and leaves a satisfying taste on the palate.
Ingredients needed 8 servings
Recipe
Cooking tips
- Boiling the salted fresh anchovies removes its fishy odor while preserving its deep umami flavor, enriching the kimchi’s overall taste.
- Using too much plum syrup may result in an overly sour taste when fermented; stick to 1 tablespoon for balanced flavor.
- Avoid vigorously rubbing the young radish greens and young napa cabbage, as this can release strong raw odors—handle gently with fingertips.
Recommended for
- Those looking to make a refreshing, deeply savory Jeolla-style young radish greens kimchi.
- People seeking seasonal kimchi perfect for summer bibimbap or as a topping for young radish greens noodles.
- Anyone interested in mastering the technique of achieving rich umami without fishy aftertaste from fermented seafood pastes.
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