(Inspired by 동치미 Water Kimchi – Recipe by 선생님 Heather Jeong at the end.)
Radish Water Kimchi is another of the amazing tastes among the many offered by Korean cuisine.
This favorite of Northern Korea is a refreshing drink – and would serve well as an aperitif – a small drink to stimulate the taste buds before the meal.
Dong Chi Mi might be described as “small salty drink” – the vegetables used in the making – radish, onion, ginger – impart a slightly sweet snap that makes the experience less like drinking “sea water”.
The use of apple or pear is key to enhancing this sweet snap.
K-food combines the tastes of sweet and salty. The idea of “salted caramels” is not new, even in western cooking. (see under McDonalds caramel Sundae)
The twist in my recipe involves using a sliver of dried radish as the center of the candy.
You Will Need
Radish say about as big as your fist.
Salt enough for sprinkling – and a bit more for drying.
Sugar – 500g – brown is best
60g unsalted butter
300mL heavy cream
Chop the radish into sliver size squares
Throw a generous amount of salt over the radish.
Leave in a well drained container overnight in the fridge.
This will dry out the radish
Caramel
Melt butter in medium frying pan over a low heat .
Slowly add sugar, letting the heat dissolve the crystals.
***Heat the mixture to above 160 degrees centigrade.****
This is important for the setting of the candies!
Gradually stir in the cream
Place a single dried radish square in each section of an ice cube tray or similar.
Pour caramel into tray – like you were making ice.
Let set in fridge.
Push candies out of tray.
Wrap in wax paper or similar.
Twist and distribute!
동치미 (Radish Water Kimchi)
Ingredients
1 Large Korean Moo (radish), peeled and cut into blocks
Half Cup coarse grain sea salt
5 cloves garlic, sliced
2 cm ginger
2 salt pickled green chilli
1 Korean pear or apple, peeled and quartered
2 green onion, white part only
1 onion, peeled
2 ½ L filtered water
Method
- In a large good quality Tupperware (container), place ¼ cup of salt. Add in Korean radish and roll it in the salt. Leave the radish in the salt for at least two hours.
- Add the rest of the ingredients and gently toss. Leave for about 20 minutes. Add rest of the salt to the lukewarm water. Leave to cool. Pour over the radish and the other ingredients. Water should tatse slightly salty. Add more salt if necessaary.
- Cover Tupperware (container) with a lid and leave to ferment at room temperature for 2-3 days. Place 동치미 in the fridge thereafter.
Tastes like nothing I’ve ever tasted!
Steve's Korean 