Crispy and Refreshing Seokbakji (Radish Kimchi) Recipe
Crispy and Refreshing Seokbakji (Radish Kimchi) Recipe
How to Make Delicious Seokbakji with Summer Radishes That Aren’t Flavorful
Introducing a special Seokbakji recipe that will tantalize your taste buds and boost your health, especially during the hot summer months. Even with summer radishes that may lack flavor, you can create a deeply refreshing and delicious Seokbakji that tastes great any time of the year. We’ll enhance its savory depth with a generous amount of fruits and vegetables, making it an irresistible side dish that perfectly complements any meal. Complete your hearty table with this delicious Seokbakji!
Seokbakji Main Ingredients- 3 Radishes
- 1 handful of Green Onions
- 1 handful of Garlic Chives
- 2 Red Chilies
- 1/2 cup Coarse Sea Salt (for pickling)
- 1 Tbsp New Sugar (for pickling)
Seokbakji Seasoning Ingredients- 1/2 cup Salted Shrimp
- 1 cup Glutinous Rice Porridge (Chapssal Pul)
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Minced Ginger
- 1/2 cup Sugar
- 1 Tbsp Toasted Sesame Seeds (Sesame Powder)
- 1/2 Apple
- 1/2 Pear
- 1/2 Onion
- 3 Red Chilies
- 1/2 cup Salted Shrimp
- 1 cup Glutinous Rice Porridge (Chapssal Pul)
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Minced Ginger
- 1/2 cup Sugar
- 1 Tbsp Toasted Sesame Seeds (Sesame Powder)
- 1/2 Apple
- 1/2 Pear
- 1/2 Onion
- 3 Red Chilies
Cooking Instructions
Step 1
Currently, many radishes available in the market may lack crispness or flavor. Among the slender ones, carefully select 3 firm radishes, peel them thoroughly, and prepare them.
Step 2
Cut the radishes into large, bite-sized pieces. This is a crucial step to achieve the characteristic refreshing and crunchy texture of Seokbakji.
Step 3
Chop the prepared radishes into large pieces. This enhances the volume and satisfying chew of the kimchi.
Step 4
Sprinkle coarse sea salt and new sugar evenly over the cut radishes to pickle them. New sugar helps to quickly draw out moisture from the radish and adds a subtle sweetness.
Step 5
Here are the ingredients for making Seokbakji. Prepare 3 well-pickled radishes, a handful of fresh green onions, a handful of fragrant garlic chives, 2 red chilies for color, half a cup of coarse sea salt for pickling the radish, and 1 tablespoon of new sugar.
Step 6
Prepare the glutinous rice porridge beforehand. This will help thicken the kimchi and soften its texture. Mix glutinous rice flour and water in a 1:4 ratio and cook to make delicious chapssal pul.
Step 7
Since summer radishes might be lacking in sweetness, we’ll add natural sweetness and deep flavor by blending fruits like apples and pears, along with onions, in addition to artificial sugar. The natural sugars from the fruits will elevate the kimchi’s taste.
Step 8
Add red chilies to enhance the vibrant color and add a touch of spiciness, making the seasoning look even more appetizing.
Step 9
This seasoning with blended fruits offers a wonderfully subtle sweetness. It’s delicious right away but becomes even richer and more flavorful as it ferments over time.
Step 10
Now, add the prepared glutinous rice porridge and it’s time to make and mix the Seokbakji seasoning.
Step 11
Now, let’s make the Seokbakji seasoning. You’ll need: 1/2 cup of salted shrimp to remove any fishiness and add umami, 1 cup of glutinous rice porridge to thicken the kimchi, 2 tablespoons of minced garlic for flavor, 1/2 tablespoon of minced ginger for a mild pungency, 1/2 cup of sugar for sweetness, 1 tablespoon of toasted sesame seeds for nuttiness, and finally, 1/2 apple, 1/2 pear, and 1/2 onion for sweetness and aroma, along with 3 red chilies for color.
Step 12
Combine all the prepared seasoning ingredients in a bowl and mix them thoroughly. It’s important to stir until the seasoning is evenly incorporated without any lumps.
Step 13
Take out the radishes that were pickled for about 3 hours. Discard the water that accumulated during pickling, and use only the radishes, lightly drained. This process makes the radishes even crispier.
Step 14
Add the prepared fresh garlic chives, green onions, and chopped red chilies to the radishes along with the seasoning. The freshness of the vegetables will enhance the Seokbakji’s flavor.
Step 15
Now, add half a cup of gochugaru (Korean chili flakes) and mix everything vigorously with your hands. Make sure the seasoning is evenly distributed onto the radishes and vegetables.
Step 16
Doesn’t the color of the well-seasoned Seokbakji look appetizing! A quick taste test shows the seasoning is just perfect. I’m tempted to grab a spoonful of rice and take a big, crunchy bite right now, but we must be patient!
Step 17
This beautifully prepared Seokbakji is ready to grace your table immediately. If stored in a cool place, it can be enjoyed for about a week, developing even deeper flavors. Seokbakji is a staple side dish in restaurants specializing in Seolleongtang (ox bone soup) or Gomtang (beef soup), its deliciousness often tempting diners to order another bowl of soup!
Step 18
Tomorrow marks ‘Chuseo’ (Start of Autumn), the day when summer officially begins to transition into fall. We’ve spent the summer exclaiming ‘It’s so hot!’, but now it’s the day when mosquitoes supposedly ‘turn their mouths back’ as the season changes. While occasional downpours offer brief respite from the heat, please take good care of yourselves at the end of summer and stay healthy through the changing season.
