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Modu Recipe

This Man's Cook Baosam Mu Kimchi

Marinated with syrup and salt to maximize a chewy, crunchy texture, this professional-style baosam mu kimchi is seasoned with a special savory sauce that pairs perfectly with braised pork.

Ingredients needed 4 servings

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.

Recommended for

  • Those who want to make a chewy, restaurant-quality mu kimchi to serve with baosam or suyuk.
  • People who want a quick, crispy kimchi without the hassle of soaking dried daikon.
  • Anyone looking for a bold, savory, spicy-sweet side dish to stimulate the appetite.

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