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Grilled Spring Onion Kimchi with Radishes

By Stephanie Izard From Moveable Feast Season 2, Ep.2
Scott Phillips

Servings: 6 as a side

“Kimchi,” says Chef Izard of the fermented vegetable side dish, “is salty, funky, spicy, and delicious. It sums up what Korean food is all about. Adding kimchi to food that’s already grilled provides another layer of flavor.”


  • 3 Tbs. gochujang chili paste (Korean spice paste)
  • 3 Tbs. Korean soybean paste (yellow miso)
  • 3 Tbs. mirin
  • 1 clove garlic, grated
  • 1/2 tsp. finely grated fresh ginger
  • 1-1/2 lb. green onions (scallions) (about 6 bunches), trimmed and cleaned
  • 3 Tbs. olive oil
  • 4 radishes, thinly sliced (about 1/3 cup)
  • Kosher salt


  • Heat a gas or charcoal grill to high (500°F to 600°F).
  • In a large bowl, whisk together the chili paste, miso, mirin, garlic, and ginger. Set aside.
  • Toss the scallions with the oil to coat. Transfer to the grate and grill, covered, turning occasionally, until the scallions are charred and tender, about 4 minutes. Remove from the grill and let cool.
  • Coarsely chop the scallions and add to the chili paste mixture. Add the radishes and toss until well coated. Season to taste with salt and serve.


Recipe adapted from Moveable Feast with Fine Cooking.

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