AI-generated imageSmall-Batch Fresh Radish Greens Mucheong Kimchi (6)
A small batch of Korean kimchi using tender fresh radish greens, salted briefly and seasoned with red pepper, fish sauce and rice paste.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Remove damaged leaves and dirt from food-grade fresh radish greens; rinse. Do not substitute dried greens.
- 02
Sprinkle 30 g coarse salt, cure for around 30 minutes while turning once, then rinse thoroughly and drain.
- 03
Whisk 12 g glutinous rice flour into 150 mL cold water; stir while heating until thick, then cool fully.
- 04
Mix pepper powder, garlic, salted shrimp, fish sauce and pear juice into the cooled paste.
- 05
Coat the drained greens, transfer to a clean food-safe covered container and refrigerate promptly. Not shelf-stable.
Helpful source links
Before you cook
Use fresh food-grade leaves, check shrimp and fish allergies, and cool rice paste completely before mixing. Refrigerate promptly, never store long-term at room temperature.
Allergens: 새우젓의 갑각류 / crustacean shrimp / アミのえび, 까나리액젓의 생선 / fish / 魚醤の魚
Image & source credits
AI-generated image.
Easy meals, made simple
Korean Holiday Three-Color Namul: Spinach, Bellflower Root & Bracken (4 Servings)
Prepare three Korean holiday side dishes together: spinach, bellflower root and bracken. Use only properly processed edible bracken and observe the additional boiling precautions.
Mini Kimchi–Tofu Jeon (8 Small Pancakes)
A home-style Korean side dish of small pan-fried patties made with fermented kimchi, mashed tofu, and egg. They have a soft center and lightly browned edges and need only a frying pan.
