Kim Dae-seok's Spring Young Radish Kimchi

Cooking tips 💡

• Using only gochugaru makes it difficult to control the raw aroma of mu, so grinding dried or red chilies yourself is the key technique.
• When blending chilies in the mixer, avoid making them too fine—keeping some visible texture preserves the kimchi’s color and depth of flavor.
• Since the mu isn’t salted beforehand, the seasoning should be slightly saltier than usual so that the flavors balance perfectly after fermentation.
• Avoid pressing or pounding the mu too hard, as this can release more raw aroma—handle gently when mixing.

Recommended for 🙋

• ⭐Those who want to quickly and easily make mu kimchi without the salt-brining process.
• ⭐People who have repeatedly failed at making mu kimchi due to its characteristic raw smell.
• ⭐Anyone seeking a crisp texture paired with a cool, slightly brothy flavor in their spring kimchi.