Making Bossam Radish Kimchi, Crunchy Bossam Radish Recipe, Radish Dishes

hello everyone!

My soul food, Bossam!

While I'm at it, boiling the pork Even the bossam and radish kimchi I prepared it.

Sweet and crunchy radish kimchi is a perfect match for bossam.

I highly recommend you try making this! 😊

First, wash the radish thoroughly and peel it.

Then, slice it into strips about 1cm thick.

You can adjust the size to your liking!

Oh! If you slice the radish too thinly, the texture is less appealing, and

If it is too thick, it takes a long time to marinate.

The charm of bossam radish is precisely that crunchy texture!

🔪 Pickling Radish

Add salt and sugar (or corn syrup) to the shredded radish.

Let it sleep for at least 2-3 hours.

This pickling process makes the radish for bossam crunchy

It's an essential step for creating the texture!

If the radish bends like this, it becomes very crunchy.

It's well pickled and crunchy.

The texture was really fantastic!

For those short on time, slice the radish a little thinner.

You can also shorten the pickling time.

However, if you want to enjoy the proper texture, investing time is essential!

It helps with digestion when eaten with meat dishes, so it's like killing two birds with one stone.

Now, pay attention!

The crunchy texture that determines the radish kimchi in Bossam

This is the most important step!

Place the pickled radish on a colander to drain the water.

It is important to properly drain the water produced during the pickling process.

Place the pickled radish on a clean cotton cloth or rag.

Please squeeze it tightly.

The most important point is to squeeze out the water properly!

The more you squeeze out the water, the more the crunchy texture of the radish comes alive.

Once you squeeze out the water properly, the volume of the radish is definitely

You can see that it has decreased.

Now, preparations are complete for the perfect texture of Bossam radish kimchi :)

If you do a sloppy job of squeezing out the water because it's a hassle, you'll regret it later.

I'm saying I regret it because there was too much kimchi juice!

If you follow these steps carefully, you will create bossam radish kimchi worthy of a famous restaurant. 👍

Now, let's make the key seasoning sauce for Bossam Radish Kimchi.

8 tablespoons red pepper powder, 1 tablespoon sugar,

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

3/4 tablespoon minced garlic, 2 tablespoons mirin

2 tablespoons plum syrup, 4 tablespoons corn syrup,

Add 1 teaspoon of Dasida

Mix well.

Pour the seasoning sauce over the pickled radish and mix well.

Delicious pickled radish for bossam sprinkled with whole sesame seeds

The Bossam radish kimchi is complete.

Spicy and sweet Bossam radish kimchi with a crunchy texture!

When you take a bite, the crunchy, crisp texture

It fills your mouth and creates an exquisite harmony of sweet and salty.

What if you eat this with tender and mild boiled pork?

This is truly a perfect match!

The savory taste of chewy boiled pork and

When you meet the refreshing coolness of crunchy radish kimchi

I can't put down my chopsticks... haha

The radish kimchi that fills your mouth when you take a big bite

The sweet and sour flavors and the savory taste of the meat create a fantastic balance.

If you add a spoonful of steaming hot rice to this…

Could there be a more perfect combination than this? 😋

Making Bossam Radish Kimchi!

How about putting this on your dinner table this week?

Bossam served with sweet and salty radish kimchi is

It is a truly fantastic combination.

If you have your own special recipe

Please share in the comments!

I'll be back next time with another delicious recipe~ 🥰