We were first introduced to this specific type of kimchi at Market World – a Korean grocery store that we’ve been frequenting for the last few years.
We used to go there often, and stock up on all sorts of kimchi and other banchan. At the time we were busy with a lot of client work and didn’t have much chance to cook, so this was a super easy way to put together tasty, healthy meals.
This kimchi was one that we bought again and again… and finally I decided it was time to try making it myself.
First you rinse and soak the dried radish strips, to rehydrate them.
Then, squeeze the liquid out of them and saute them in a little olive oil for a minute to dry them out.
This soaking and drying process may seem unintuitive, but it takes leathery dried radish strips, and makes them crunchy and pleasant to eat.
Next, make the sauce! Garlic, green onions, gochugaru, sesame seeds, fish sauce, and rice syrup all come together to make a sweet, spicy, ever so satisfyingly umami flavor.
Mix it all together, and your dried radish kimchi is ready to eat!
Dried Radish Kimchi
- 5 oz dried radish strips
- 1 tsp vegetable oil
- 6 garlic cloves, minced
- 4 green onions, chopped
- 6 tbsp gochugaru
- 4 tsp toasted sesame seeds
- 4 tbsp fish sauce
- 6 tbsp rice syrup
- Wash and drain the dried radish strips in cold water a few times. Soak in cold water for 7-8 minutes.
- Strain and squeeze out excess water.
- Heat a pan over medium high heat and sauté the dried radish strips with 1 tsp vegetable oil for 1 minute. Remove from heat and set aside.
- Combine garlic, green onion, gochugaru, sesame seeds, fish sauce, and rice syrup in a mixing bowl and mix well.
- Add the dried radish strips and mix well by hand.
- Serve as a side dish with rice. The dried radish kimchi can be stored in the fridge for up to 1 month.
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