Radish BenRadish Kimchi is a healthy and delicious side dish all over the world (read here all about it), but perhaps nowhere more so than in Korea. It’s considered one of those things you just can’t go without when living there!
Radish Kimchi cubes are a type of kimchi in Korean cuisine. It usually has all the ingredients of kimchi, but Napa cabbage ( 배추 ) is replaced by Korean radish ( 무 ), Kimchi is a popular banchan (side dish) used by Koreans. Kimchi is mentioned in a book called Joseon yorihag (조선 요리 학朝鮮料理學, meaning “Korean gastronomy”) written by HongseongPyo (홍선표) in 1940. According to the book, Korean radish kimchi was created by Princess SukSeon Youngju ( 숙선 옹주 善 翁 主), daughter of King Jeongjo (1776-1800). ) And the wife of Hong Hyun-ju (홍현주 洪 顯 周), a high-ranking government official called Yongmyeongwi (영명 위 永明 慰), Members of the royal family gathered to have a feast, and the princess presented the king, a new dish. He praised it and asked her about the name of the dish. She replied that the dish had no name because she had made it by accident, but finding it delicious, she brought the new dish to court. Korean soups such as beef soup, beef rib soup and chicken soup are considered “good combinations” with Korean Kimchi.
Main Ingredients: 2 medium Korean radishes (Mu radishes, or Mooli if you can’t get Korean variety), 2 cups water, 6 tablespoons salt, 2 tablespoons sugar, 50 g green onions;
Condiments: Vegetable-pear juice mixture (1/2 Asian pear, 1/3 onion, 100 g radish, 70 g cooked rice), 200 g red pepper powder, 4 tbsp. crushed garlic, 1 tsp. crushed ginger, 3 tbsp. Korean salted shrimp, 1 tablespoon sugar. The Asian pears used in the vegetable-fruit juice can be replaced with pineapples or apples.
• Slice the radish into cubes (about 2 cm long and 2 cm wide).
• Put the sliced radishes in a bowl. Mix 4 tablespoons salt with water (2 cups). Pour the salted water over the radishes. Add another 2 tablespoons of salt on top and set aside for 2 hours. Drain and rinse with cold water. (The salted radish cubes will become crispier because the excess juice will drain from it)
• Chop the green onions into 5 cm lengths.
• Place the ingredients in a blender to make a vegetable-pearl juice mixture. Grind until smooth.
• In a large bowl, mix the vegetable and fruit juice with the rest of the spices.
• Finally, mix the radishes with the seasoning paste and green onions. Place them in a deep container and let them stand at room temperature for one day to soak in the spices before storing in the refrigerator for a longer period of time.
It’s an interesting story! I remember reading this as a girl, that the king was so pleased with this dish that he asked for the recipe. She told him she had none, but when it tasted as good to her, she really wanted to share.
Looks like the original recipe has not changed much since then. I love making it for our family and storing in jar or plastic container for a week, but it rarely lasts as long!
What can I use as substitute for Saeu-jeot Korean salted shrimp??
Saeu-jeot is a traditional Korean salted shrimp that is used as a condiment in many dishes. It has a strong, salty flavor and is usually eaten as a snack. If you are unable to find saeu-jeot, you can substitute it with another type of salted sauce or paste. I’ve tried anchovy sauce several times and could not taste too much of a difference. But I also like anchovy, unlike some people. Others may find the taste of anchovy sauce too strong.