Kim Dae-seok's Young Radish and Pickled Cucumber Kimchi

• young radish greens 1 bundle (1.7kg)
• pickled cucumber 3 pieces
• dried chili peppers 25 pieces (90g)
• dried anchovies 1/2 handful
• dried shrimp half handful
• shrimp paste 1 tablespoon
• anchovy sauce half cup (100ml)
• onion 1 piece
• green chili peppers 5 pieces
• red chili peppers 8 pieces
• scallions half handful
• whole garlic half handful
• ginger 1 piece
• cold rice 2 tablespoons
• sugar 1.5 tablespoons
• sesame seeds 2 tablespoons
• water 1 cup

Recipe 🍳

Cooking tips 💡

• Do not over-blanch young radish greens—keep it around 25 seconds and quickly cool in cold water to preserve texture.
• Thoroughly remove salt from pickled cucumber to ensure the kimchi is balanced and refreshingly crisp.
• Using dried chili peppers and fresh chilies instead of chili powder gives a cleaner, cooler flavor ideal for hot weather.

Recommended for 🙋

• ⭐Those who want to make young radish kimchi without the typical raw aroma.
• ⭐Those who enjoy both the crisp texture of pickled cucumber and the refreshing bite of young radish greens.