Okjubu's BoSSam Mu Kimchi

Name: Okjubu's BoSSam Mu Kimchi
Cook time: 130 min
Total time: 130 min
Yield: 3 servings
Cuisine: Korean
Ingredients: daikon radish 1 large (about 1kg); flower salt 1.5 tablespoons; water 0.5 cup; red pepper powder 5 tablespoons; minced garlic 1.5 tablespoons; sugar 4 tablespoons

A spicy-sweet, chewy-textured mu kimchi in the style of a specialty boSSam restaurant, perfectly enhancing the flavor of boSSam meat.

2 hr 10 min Difficulty Normal Meat & mains

Main ingredients

daikon radish flower salt red pepper powder garlic

Ingredients needed 3 servings

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daikon radish flower salt red pepper powder garlic

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Recipe

Slice the daikon radish into thick pieces, about 0.5cm thick.
Add 1.5 tablespoons of flower salt and 0.5 cup of water to the sliced daikon, and mix well by hand.
Let it rest for about 2 hours until the radish becomes firm and chewy.
Squeeze out as much moisture as possible from the soaked radish using a cloth or your hands.
Add 5 tablespoons of red pepper powder, 1.5 tablespoons of minced garlic, and 4 tablespoons of sugar to the squeezed radish, and mix thoroughly until the seasoning is evenly distributed.

Slice the daikon thickly.
Mix with flower salt and water, then let it rest for 2 hours.
Squeeze out as much moisture as possible from the soaked daikon.
Add red pepper powder, garlic, and sugar, then mix well.

Cooking tips

The more thoroughly you squeeze the moisture out of the daikon, the firmer and chewier the texture will be.
You can prepare the daikon while boiling the boSSam meat, making efficient use of your time.

Recommended for

Those who want to serve a restaurant-style mu kimchi with homemade boSSam at home.
People looking for a spicy-sweet, crisp, and satisfyingly chewy daikon side dish.

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