Radish kimchi is a fiery Korean condiment made with fermented vegetables. It gives fried rice and Asian stews a spicy kick. Kimchi is a huge part of Korea’s culinary identity. The vegetables are flavoured with garlic, onion, shrimp paste and gochugaru (chilli powder). Kimchi is used in a wide range of recipes and served as a side dish with main meals. It’s a tasty topping for bibimbap (rice bowls), fried eggs and noodles. Western chefs have embraced this popular Korean condiment. You’ll find it in toasties, slaw, fritters and creamy dips. It’s delicious on burgers and loaded fries. These radish cubes are best served alongside with a generous portion of protein like steak or barbecued ribs. Try our recipe for kimchi bokkeumbap – a fried rice dish with shiitake mushrooms, spring onions, kimchi and a fried egg. Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Radish (48.4%), soybean, water, chilli (2.5%), sugar, fructose corn syrup, maltose syrup)(corn, water), salt, garlic, onion, acid-hydrolysed vegetable protein, seasoning liquid (soybeans, water, salt, fish sauce (fish, shrimp (crustaceans), water, salt), cooking wine (water, sorghum, wheat (gluten)), flavour enhancer (e621), thickener(e415), acid regulator (E330), colour (E160c), flavour enhancer (E635) Allergy advice: For allergens see ingredients listed in bold.
