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Recipe
Refreshing Korean Radish Water Kimchi
Crisp and Cool: Korean Radish Water Kimchi
4.7 out of 5
This recipe introduces a traditional Korean dish called Dongchimi, a refreshing and tangy radish water kimchi. It is a staple in Korean cuisine, known for its light and crisp flavors.
Metadata
Preparation time
20 minutes
Cooking time
2 hours (inactive)
Total time
4 hours 20 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Low calorie
Allergens
Fish (fish sauce)
Not suitable for
Paleo, Keto, Low-carb, Nut-free, Soy-free
Ingredients
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2 large Korean radishes (daikon), julienned (800g) 2 large Korean radishes (daikon), julienned (800g)
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2 small cucumbers, julienned (200g) 2 small cucumbers, julienned (200g)
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4 green onions, cut into 2-inch pieces (50g) 4 green onions, cut into 2-inch pieces (50g)
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1 small Korean pear, thinly sliced (100g) 1 small Korean pear, thinly sliced (100g)
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4 cloves garlic, minced 4 cloves garlic, minced
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1-inch ginger, grated 1-inch ginger, grated
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2 tablespoons sea salt (30g) 2 tablespoons sea salt (30g)
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1 tablespoon sugar (15g) 1 tablespoon sugar (15g)
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1 tablespoon Korean red pepper flakes (gochugaru) (10g) 1 tablespoon Korean red pepper flakes (gochugaru) (10g)
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8 cups water (1.9 liters) 8 cups water (1.9 liters)
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2 tablespoons fish sauce (30ml) 2 tablespoons fish sauce (30ml)
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2 tablespoons rice vinegar (30ml) 2 tablespoons rice vinegar (30ml)
Nutrition
- Calories (kcal / KJ): 70 kcal / 293 KJ
- Fat (total, saturated): 0g, 0g
- Carbohydrates (total, sugars): 16g, 9g
- Protein: 2g
- Fiber: 3g
- Salt: 2.5g
Preparation
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1.In a large bowl, combine the julienned radishes, cucumbers, green onions, Korean pear slices, minced garlic, grated ginger, sea salt, sugar, and Korean red pepper flakes.
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2.Mix well until the vegetables are evenly coated with the seasoning.
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3.In a separate pot, bring the water to a boil. Remove from heat and let it cool for a few minutes.
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4.Pour the slightly cooled water into the vegetable mixture and add the fish sauce and rice vinegar.
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5.Stir everything together until well combined.
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6.Transfer the mixture into a clean glass jar or airtight container, ensuring that the vegetables are fully submerged in the liquid.
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7.Close the jar tightly and let it sit at room temperature for 2 hours to allow the flavors to develop.
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8.After 2 hours, refrigerate the Dongchimi for at least 4 hours or overnight to chill and further infuse the flavors.
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9.Serve the Dongchimi chilled as a side dish or use it as a base for cold noodle soups.
Treat your ingredients with care...
- Korean radishes — Make sure to julienne the radishes into thin strips to ensure they absorb the flavors well.
- Korean red pepper flakes (gochugaru) — Adjust the amount according to your spice preference. Add more for a spicier Dongchimi.
Tips & Tricks
- For a milder flavor, soak the radishes in cold water for 30 minutes before adding them to the mixture.
- Dongchimi tastes best when chilled, so refrigerate it for at least 4 hours before serving.
- Feel free to add other vegetables like carrots or Korean mustard greens for additional flavors and textures.
- Adjust the seasoning according to your taste preferences. Add more salt or sugar if desired.
- Dongchimi can be stored in the refrigerator for up to 1 week.
Serving advice
Serve Dongchimi chilled as a side dish alongside Korean BBQ or spicy stews. It also pairs well with cold noodles or as a refreshing palate cleanser between bites of rich and spicy dishes.
Presentation advice
When serving Dongchimi, arrange the julienned radishes, cucumbers, and Korean pear slices in a bowl or on a plate. Pour the clear broth over the vegetables, allowing their vibrant colors to shine through. Garnish with a sprinkle of Korean red pepper flakes for an added touch of spice.
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