무김치 (Mu-gimchi - Radish Kimchi)

무김치 (Mu-gimchi)

Korean30 Minutes

Punchline

Mu-gimchi brings a refreshing crunch and a tangy kick to your meal, making it the perfect side dish to liven up any dinner table tonight!

instructions

Begin by peeling and cutting the Korean radish into thin strips or matchsticks.

Place the radish in a large mixing bowl and sprinkle the salt over it. Let it sit for about 15 minutes to allow it to draw out moisture and soften.

After 15 minutes, rinse the radish under cold water and drain well.

In a separate bowl, prepare the kimchi seasoning by mincing the garlic and ginger. Add them to the bowl.

Stir in the red pepper flakes and sugar, mixing well until everything is combined.

Add the rinsed radish to the seasoning mixture and toss until the radish is evenly coated.

Finely chop the green onion and mix it with the radish and seasoning.

Place the mixture into a clean, airtight container and press it down to remove any excess air. Leave about 1 inch of headspace at the top.

Let the Mu-gimchi sit at room temperature for about 1-2 hours before transferring it to the fridge. It can be enjoyed immediately but tastes better after a day.

Your Mu-gimchi is ready to serve as a refreshing side dish!

Servings

4 servings

How to be creative

Add sliced carrots for extra crunch and sweetness.
Use different types of chilies to customize the spiciness.
Incorporate a splash of fish sauce for added umami flavor.

Important Tips

Make sure to taste as you mix your seasonings, adjusting heat levels to your liking.
If you prefer a less salty flavor, be sure to rinse the radish thoroughly after salting.
Store in an airtight container in the fridge for up to a week for optimal freshness.

nutritions