Kim Dae-seok's Spring Young Radish Kimchi

• mu 2kg
• dried chili peppers 15 pieces (55g)
• water 300ml (for soaking dried chilies)
• apple 0.5 piece
• onion 1 piece
• green onion 1 handful
• green chili peppers 5 pieces
• red chili peppers 3 pieces
• garlic 1 handful
• ginger 1 piece
• cold rice 2 tablespoons
• shrimp paste 2 tablespoons
• anchovy fish sauce 0.25 cup
• sugar 1 tablespoon
• sea salt 1.5 tablespoons
• water 1 cup (standard paper cup)
• sesame seeds 1 tablespoon

Recipe 🍳

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.