Korean Radish Sprout Kimchi
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Radish sprouts are so thin that any pressure squeezes out water and a grassy smell, which keeps the tossing down to about 20 seconds with the fingertips, and the vinegar is added last for a brighter tang.
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Eaten right away, before the sprouts wilt, it is light and crisp; leftovers keep, chilled and sealed, for a day or two.
Ingredients
Instructions
- 1
Rinse 300 g radish sprouts briefly under running water to remove grit and loose hulls.
Drain in a sieve, shake off moisture, and spread them out gently so the thin stems do not bend or bruise.
- 2
Trim any rough ends from 60 g scallions and cut them into 4 cm lengths.
Keeping them close to the sprout length helps each bite pick up sprouts, scallions, and seasoning evenly.
- 3
In a large bowl, first mix 3 tbsp gochugaru, 2 tbsp sand lance fish sauce, 1 tbsp minced garlic, and 1 tsp sugar.
Stir until the sugar grains disappear and the chili flakes look evenly dampened.
- 4
Add the radish sprouts and scallions, then toss for about 20 seconds by lifting from the bottom with your fingertips.
Do not press or squeeze, because the delicate stems can release grassy moisture.
- 5
Pour 1 tbsp vinegar around the edge of the bowl and toss lightly again within 10 seconds.
Stop as soon as the sprouts are thinly coated, before they lose volume or begin to look wet.
- 6
Drizzle 1 tsp sesame oil at the very end and toss just once to add gloss without weighing down the sprouts.
Serve immediately, or seal and refrigerate leftovers and eat within 1 to 2 days.
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