This Man's Cook Baosam Mu Kimchi

• daikon radish 1 piece (about 2kg)
• salt 2 tablespoons
• syrup 500g
• kanaeri soy sauce 2 tablespoons
• tuna sauce 2 tablespoons
• mirin 2 tablespoons
• plum syrup 4 tablespoons
• coarse red pepper powder 4 tablespoons
• fine red pepper powder 4 tablespoons
• sugar 2 tablespoons
• minced garlic 1.5 tablespoons
• minced ginger 1 small spoon
• beef bouillon 1 teaspoon
• green onion half handful

Recipe 🍳

Cooking tips 💡

• After soaking daikon in syrup and salt, squeezing it thoroughly will help achieve a crisp, chewy texture. Do not rinse the daikon after marinating—squeeze it directly.
• Never rinse the marinated daikon; squeezing it without washing preserves the flavor and prevents the seasoning from washing off or diluting.
• For best results, prepare the seasoning paste a day ahead and age it in the refrigerator—the raw pepper smell will disappear completely, resulting in deeper, richer flavor.