Mu Kimchi (Radish Kimchi)

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bamboooyah

Ingredients

radish prep

  • 4-5
    pounds Mu (Korean radish)
  • 2
    tablespoons white granulated sugar
  • 2
    tablespoons course sea salt

seasoning paste

  • 2
    tablespoons salted shrimp
    minced
  • 1
    tablespoon mochiko sweet rice flour
  • 1/4
    cup hot water
  • 1
    teaspoon ginger
    minced
  • 2
    tablespoons fish sauce
  • 4
    green onions
    sliced
  • 6
    cloves garlic
    minced
  • 2/3
    cup gochugaru

Instructions

1
Peel and cut 4-5 pounds Mu (Korean radish) into cubes
2
Add 2 tablespoons course sea salt and 2 tablespoons white granulated sugar
3
Mix until the salt and sugar coat the radish
4
Let the coated radish sit at room temperature for one hour
5
In a small bowl, make the seasoning paste, starting with 4 green onions (sliced)
6
Add 1 teaspoon ginger (minced) and 6 cloves garlic (minced)
7
Add 2/3 cup gochugaru
8
Add 2 tablespoons fish sauce and 2 tablespoons salted shrimp (minced)
9
Mix 1 tablespoon mochiko sweet rice flour with 1/4 cup hot water
10
Add the rice porridge and mix until it becomes a paste
11
After one hour, strain the radish but do NOT rinse
12
Add the radish to a large bowl
13
Add the seasoning paste and mix until the radish is coated
14
Place into a storage container of your choice and store at room temperature until it reaches your desired taste, 2-3 days is typically enough
15
Enjoy!
bamboooyah's avatar
Peel and cut 4-5 pounds Mu (Korean radish) into cubes