Crunchy Radish Kimchi for Jokbal
Thick radish sticks brined in salt and corn syrup, then dressed in a spicy kimchi seasoning.
Ingredients // Servings to be confirmed
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Please follow the ingredient amounts below.
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Optional finish
Steps //
- 01 Peel half a small radish and cut it into 1 cm-thick sticks. Cooking tip Avoid slicing too thinly so it retains its bite after brining.
- 02 Toss evenly with 1 tbsp salt and half a cup of corn syrup. Leave for at least two hours, or about three hours as shown. Cooking tip Half a cup is listed as 90–100 ml. Use corn syrup rather than sugar for this brining step.
- 03 When the radish bends easily and has released liquid, squeeze it dry without rinsing.
- 04 Rub in half the chili flakes first and leave for about ten minutes to develop the color.
- 05 Gently mix in the remaining chili flakes, sugar, minced garlic, fish sauce and plum syrup.
- 06 Taste and, only if needed, add 0.5 tbsp fish sauce for saltiness or 1 tbsp corn syrup or sugar for sweetness. Finish with sesame seeds if you like. Cooking tip The weight of half a radish is unspecified. Add the optional extra seasoning only after tasting.
