How to Make Bossam Radish Kimchi: How to Make Crispy Bossam Radish Salad

Just one bite sends shivers down your spine~! 🍲✨

Fall in love with the charm of Bossam Radish Kimchi

When you think of bossam, the first thing that comes to mind is radish kimchi.

The day I went to eat Bossam

The meat was delicious, of course, but,

Radish kimchi is so delicious

The experience of eating more than meat,

You've probably had that at least once, right?

As much as radish kimchi itself

It is a delicious side dish.

Bossam radish, which doubles the flavor when paired with bossam

Don't overthink it.

Today, something you can easily make at home

I will show you how to make Bossam radish kimchi and raw radish salad.

Watch the making process video.

🔻🔻🔻

First, prepare the radish.

Wash the radish thoroughly and peel it,

Slice into 1cm thick pieces, then cut into bite-sized pieces.

(Adjust the size according to your preference)

Add salt and rice syrup to the shredded radish

Let it sleep for more than 2 hours.

I sliced the radish a little thick.

I let him sleep for more than 3 hours, and he was very

It is well marinated, chewy and crunchy.

You must squeeze out all the water from the well-pickled radish!

Since I'm not very strong, I need a spin dryer... haha

Cut the water parsley into 2-3 cm lengths.

Prepare the green onions by finely chopping only the white part.

(You can use chives instead of water parsley, or omit both)

It's a recipe that became a huge hit at a bossam restaurant.

You recommended it... and it was really delicious!

[Rich sauce]

10 tablespoons of red pepper powder, 1.5 tablespoons of sugar,

5 tablespoons anchovy fish sauce, 1/2 teaspoon ginger syrup,

1 tablespoon minced garlic, 3 tablespoons mirin,

3 tablespoons plum syrup, 5 tablespoons rice syrup,

Add a pinch of Miwon and mix.

It tastes even better if you let it age for about a day :)

Finely chopped green onions and water parsley in well-pickled raw radish salad

And please add whole sesame seeds to the seasoning sauce.

Now, mix thoroughly so that the seasoning is evenly distributed.

Please mix well~~

Kyaaa~~ It makes my mouth water just looking at it again!!!

After fermenting the bossam radish prepared in this way for 2 to 3 days

It tastes even better when you eat it.

The most important tip for making radish kimchi is

You need to pickle the radish well.

You have to make it sweet, salty, and crunchy.

The chewy texture and the taste of the seasoning

You can feel it fully :)

Bossam radish kimchi is not only when eaten with bossam

You can eat it like kimchi even on a regular basis

You know what's good :)

I tried it once and fell in love with the taste, so now

I often make and eat bossam radish kimchi even without bossam.

You should definitely try making it.

You will fall in love with the taste~~!!!

As expected~~ Radish kimchi when eaten with bossam

It can't be helped that it shines even brighter... haha

of course membrane!girl!lee! One cup 🍶 I wouldn't be able to leave that out, right?

A simple yet mouth-watering partner for Bossam

Perhaps because I made the radish kimchi myself

For some reason, it feels healthier and tastier.

Is it just my imagination?? Haha

.

Tonight's dinner with Bossam and radish kimchi

Try making it look like a famous restaurant! 🥩🌿

Making Bossam Radish Kimchi

How to Make Crunchy Bossam Radish Salad

I'll share this with you, and see you in the next recipe.

🌿🥢✨

I'll be waiting for your comments on how you succeeded in making Bossam radish.

Enjoy your meal today too! 🥰🥰🥰