I've recently returned from a holiday to Seoul. Expectedly I lugged back an entire treasure trove of ingredients bought from the local wet market. Amongst those were some lovely red looking dried Korean chilli powder, which I bought by the kilogram. :) I've also had the opportunity to experience making cabbage Kimchi in a traditional guesthouse. It was such a wonderful experience that I decided to experiment with some radish kimchi this evening, using some of these gorgeous looking spices of course.
Ingredients:
1 large radish, peeled and cut into small pieces
3 stalks spring onion,chopped
3 tablespoons Korean dried chilli powder
5 cloves garlic, minced
1/2 teaspoon ginger, minced
3-4 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon salt
Method:
In a bowl, mix 1 tablespoon of salt and 1 tablespoon of sugar with the radish. Set aside for 30 minutes.
After 30 minutes, drain some of the liquid released by the radish and leave about 1/4 cup behind.
Add in the remaining ingredients and mix evenly. My suggestion is to try tasting the radish kimchi with 3 tablespoons of fish sauce. If the flavour is not strong enough for you, mix in another tablespoon of it.
Store in a air tight container and chill in the fridge.