Cooking Time: 105 minutes
Recipe Difficulty: Intermediate
Servings Amount: 15
Recipe Lead: …for when you feel like wearing your mother’s kitchen gloves…
- 6 cups water
- 2 sheets dashima*
- 1 cup clamshell mushrooms
- 1 medium shallot
- 6 cloves garlic
- 1 tbsp black peppercorns
- 1/4 cup soy sauce
- 2 tbsp balsamic vinegar
- 2 tbsp mirin
- 2 lbs (5-6) Korean baby radishes`
- 1/4 cup course sea salt
- 1/8 cup sweet white rice flour^
- 1 cup water
- 2 tbsp sugar
- 1/4 cup Korean pepper powder
- 1/8 cup Fishy Sauce
- 6 cloves garlic (minced)
- 1/4 onion (julienned)
- 1 cup garlic chives***
- 2 stalks scallions (chopped)
- Place dashima, shallot, garlic (crushed), mushrooms and peppercorns in large pot and add water.
- Bring to boil and then simmer for at least one hour.
- Remove dashima, garlic, mushrooms, etc. and place liquid in medium saucepan.
- Add remaining ingredients and bring mixture to boil. Let simmer until sauce becomes concentrated and viscous.
- Strain through mesh sieve into mason jar or other container. Place in fridge or freezer and use as substitute for fish sauce.
- Peel and rinse baby radishes. Cut radishes lengthwise, without removing the greens.
- Place radishes in a large bowl and add salt, ensuring that the radishes are evenly coated.
- Allow radishes to sit for 30 minutes. Flip radishes and allow them to sit another 30 minutes.
- After about one hour, you will notice fluid at the bottom of your bowl and your radishes will be “bendy.” Give them a thorough rinse to remove excess salt and dirt (from both the radishes and the leaves).
- In a small saucepan, dissolve rice flour into 1 cup of water over low heat.
- Once water begins to thicken, add 2 tbsp of sugar until sugar dissolves. Remove from heat.
- Add minced garlic, Korean pepper powder, and Fishy sauce and stir, until you get a thick red paste.
- Add kimchi paste, scallions (chopped), onions (julienned), and Korean chives to radishes and, using your hands (gloved!), coat each radish.
- Place radishes and remaining kimchi paste into air tight container and store in fridge for several days (it can take 10-14 days) until “ripe.”
*Dashima is dried kelp. You can get some here or at your local Asian grocery store.
**Do not confuse sweet white rice flour with rice flour. You can get sweet white rice flour here.
***Korean chives are also referred to as garlic chives. You can usually get them at your local grocery store. If not, head over to your Asian grocery store.
^You can get Korean pepper powder here.
`Korean baby radishes look like this.
You may be able to get some at your local grocery store; otherwise, you’ll have to head over to your local Asian grocery store.