Gosu Kimchi (Cilantro Kimchi) | 고수 김치
Pronounced: Goh-Su Kim-Chee
What: Gosu Kimchi which translates to Cilantro Kimchi. A kimchi made from daikon radish (Korean radish, called MU in Korean) with cilantro throughout. Requires no fermentation and is served immediately once cooled in the refrigerator. Recipe is from my Grandma who used to live in the northern part of Korea before Korea split. Most Koreans, especially those in the South, do not like cilantro till’ this day so it’s not common to find Koreans eating cilantro. This is a very special kimchi that many Northerners ate and deeply rooted from the past!
Taste: Fresh, crunchy daikon radishes chopped and marinated in kimchi seasoning and complimented with cilantro throughout. Very heavy in cilantro that pairs wonderfully with the crisp freshness and spice of the seasoned daikon radish. Definitely meant for those who love cilantro and kimchi!
How It’s Made: Add all ingredients to the bowl. Mix. That’s it!
What to Serve it With: This is a side dish that compliments meals that pair well with cilantro and spice. We enjoy eating this with heavy meals that are oily (the freshness of this kimchi helps balance out the oilyness), but also enjoy eating this with rice and eggs. There’s a big range you can eat this with. I sometimes make breakfast tacos with this!
Notes & Tips:
Daikon Radish is in season during the winter and colder seasons. It tastes best then!
Use high quality Korean Red Pepper Flakes! Can easily be found at the Korean Grocery Market. Look for 2 things:
Product of Korea
Price range for 2.2 lbs should be $18-$25— if it’s too cheap, it’s likely about to expire!
If you have pink salt, use that, otherwise add smaller increments and adjust to taste. Pink salt is less salty and sweeter in aroma.
Gosu Kimchi (Cilantro Kimchi) | 고수 김치
Ingredients:
- Daikon radish, thinly chopped (740g or 1.6lbs or ¾ of medium daikon radish— use digital scale if you can)
- 2 Tbsp white or apple vinegar
- 1 Tbsp fish sauce (we use Three Crabs Fish Sauce)
- ½ Tbsp plum extract (we use CJ brand)
- 1 Tbsp garlic, minced
- 2 Tsp salt (We use pink salt! Keep this in mind as pink salt is not as strong as other types of salt)
- 1½ Tbsp white sugar
- 2½ Tbsp Korean Red Pepper Flakes (gochugaru) (use high quality red pepper flakes, read notes & tips above)*
- 2 Tbsp roasted sesame seeds
- 2-3 bunches of cilantro, roughly chopped into thirds (does not need to be small, will shrink) (150g)
Instructions:
How to cook Gosu Kimchi (Cilantro Kimchi) | 고수 김치
- In a large bowl, gently mix all ingredients but the cilantro.
- Once the daikon radish is well coated, add in cilantro. Gently mix.
- Refrigerate in an airtight container and serve with your favorite dishes!
In a large bowl, add all ingredients but the cilantro. Mix gently.
Daikon radish, thinly chopped (740g or 1.6lbs or ¾ of medium daikon radish— use digital scale if you can)
2 Tbsp white or apple vinegar
1 Tbsp fish sauce (we use Three Crabs Fish Sauce)
½ Tbsp plum extract
1 Tbsp garlic, minced
2 Tsp salt (We use pink salt! Keep this in mind as pink salt is not as strong as other types of salt)
1½ Tbsp white sugar
2½ Tbsp Korean Red Pepper Flakes (gochugaru) (use high quality red pepper flakes, read notes & tips above)*
2 Tbsp roasted sesame seeds
Roughly chop 2-3 cilantro bundles (150g) into thirds (doesn’t need to be small, they will shrink) and add to the bowl. Mix gently.
Refrigerate in an air tight container and serve with your favorite dishes!
Super easy to make! We always have this kimchi in the fridge. It gives that extra kick that classic kimchi doesn’t have!
Eat Well,
Sarah
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