How to Make Korean Stuffed Whole Radish Kimchee - T'ong Mu Sobaegi Asian Cooking Recipe Cuisine

Korea T'ong Mu Sobaegi  (Stuffed Whole Radish Kimchee)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

4 radishes, about 7 lb, well scrubbed

8 oz coarse sea salt

1 gallon water

rice porridge (1 cup: 2 tbsp rice flour in 1 1/2 cup water, brought to a boil and cooled)

2/3 cup fish sauce

1/3 cup red hot chili powder

1/4 cup red chili threads

2/3 cup julienned garlic

1/3 cup julienned ginger

4 spring onions, cut into 1.5-inch long strips

1/2 cup Korean watercress

1/2 cup sliced Chinese chives

2 medium-sized carrots, julienned


4 chestnuts, peeled and julienned

Directions:

Cut 3 of the radishes in half lengthwise. Make 3-4 deep notches lengthwise on the rounded sides of each radish half.

To make the brine, dissolve 6 oz salt in the water. Soak the radish halves in the brine for about 14-16 hours or overnight. Cover the container with a saucer to completely immerse the radish. Drain and rinse under cold water. Drain again.

to make the stuffing, finely julienne the remaining radishes. Put the porridge, fish, sauce, chili powder and flakes, chili thread, garlic and ginger in a bowl and mix together. Add the julienned radish, spring onions, watercress, chives, carrots, chestnuts and gently toss all the ingredients together.

Insert about 1 tbsp stuffing into each slit in the radishes. Place the radishes on their side in the container. Rinse out the mixing bowl with 1/2 cup water and remaining salt, and pour over. Cover tightly and ferment for 3-4 weeks in the crisper section of the refrigerator.

To serve, cut each radish half into cubes or rectangles so that each piece will contain one stuffed notch. 


*There are no specific servings to this since you can serve as side dish in different amounts 


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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