Crispy Radish Kimchi (Seokbakji): Winter Delicacy Recipe
Crispy Radish Kimchi (Seokbakji): Winter Delicacy Recipe
Kimchi Season Essential! How to Make Delicious Seokbakji (Radish Kimchi)
As kimchi-making season approaches, let’s make your own crisp and flavorful Seokbakji with fresh ingredients. This radish kimchi is a perfect side dish that becomes even more delicious as it ferments. It’s a great accompaniment to your main kimchi. Let’s make it now!
Main Ingredients- 1.2kg Radishes: Choose fresh and firm ones.
- 30g Scallions: Wash and trim.
Salting the Radishes- 2 Tbsp Coarse Sea Salt: To salt the radishes and ensure a crisp texture.
- 1/2 Tbsp New Sugar (optional): Enhances sweetness and flavor.
Seasoning Paste Ingredients- 1/2 Tbsp Minced Ginger: Removes any unwanted odor and adds depth.
- 1/2 bowl Cooked Rice (chilled): Acts as a thickening agent, helping the seasoning adhere well.
- 1.5 Tbsp Fermented Shrimp (Saeujeot): Adds a deep umami flavor.
- 2 Tbsp Minced Garlic: A staple in Korean kimchi, adding rich aroma.
- 4 Tbsp Gochugaru (Korean Chili Flakes): Determines the spiciness and color of the kimchi. (Adjust to taste)
- 2 Tbsp Fish Sauce (e.g., Anchovy or Sand lance): Provides savory depth and a refreshing taste. (Can substitute with other fish sauce)
- 30ml Water: To adjust the consistency of the seasoning paste.
- 2 Tbsp Sugar: Balances the overall flavor with a touch of sweetness.
- 2 Tbsp Coarse Sea Salt: To salt the radishes and ensure a crisp texture.
- 1/2 Tbsp New Sugar (optional): Enhances sweetness and flavor.
Seasoning Paste Ingredients- 1/2 Tbsp Minced Ginger: Removes any unwanted odor and adds depth.
- 1/2 bowl Cooked Rice (chilled): Acts as a thickening agent, helping the seasoning adhere well.
- 1.5 Tbsp Fermented Shrimp (Saeujeot): Adds a deep umami flavor.
- 2 Tbsp Minced Garlic: A staple in Korean kimchi, adding rich aroma.
- 4 Tbsp Gochugaru (Korean Chili Flakes): Determines the spiciness and color of the kimchi. (Adjust to taste)
- 2 Tbsp Fish Sauce (e.g., Anchovy or Sand lance): Provides savory depth and a refreshing taste. (Can substitute with other fish sauce)
- 30ml Water: To adjust the consistency of the seasoning paste.
- 2 Tbsp Sugar: Balances the overall flavor with a touch of sweetness.
Cooking Instructions
Step 1
First, wash the 1.2kg of radishes thoroughly under running water. Then, use a potato peeler to thinly remove the skin for a cleaner finish. Cut the prepared radishes into wedge shapes, a size that’s easy to handle. Cutting them not too thinly will help maintain their crispiness after salting.
Step 2
Sprinkle 2 tablespoons of coarse sea salt and 1/2 tablespoon of new sugar evenly over the cut radishes. New sugar helps to bring out the radish’s natural sweetness and aids in softening them quickly. Let the salted radishes sit for about 1 hour to salt. Stirring them once or twice in between will ensure they salt evenly.
Step 3
While the radishes are salting, let’s make the seasoning paste. In a blender, combine 1/2 bowl of chilled cooked rice, 1/2 tablespoon of minced ginger, 2 tablespoons of minced garlic, 1.5 tablespoons of fermented shrimp, 2 tablespoons of fish sauce, and 30ml of water. Blend until smooth. To this smooth mixture, add 4 tablespoons of gochugaru and 2 tablespoons of sugar, and mix well until the seasoning paste is complete. The dissolved rice grains will help the seasoning adhere beautifully.
Step 4
Wash the 30g of scallions, pat them dry, and then cut them into approximately 1cm lengths. The scallions will add a refreshing taste and aroma to your Seokbakji.
Step 5
Drain the radishes that have been salting for 1 hour using a colander. You can either discard the brine, or if the salty shrimp smell is too strong, rinse lightly and use some of it. Otherwise, simply drain the radishes well. It’s crucial to drain the water thoroughly to maintain the radishes’ crisp texture.
Step 6
Add the prepared seasoning paste and the chopped scallions to the drained, crisp radishes. Now, gently mix everything together with your hands until well combined, and your delicious Seokbakji is ready! Be careful not to knead too vigorously, as this can make the radishes mushy. Mix gently so that all ingredients are evenly distributed. It’s delicious to eat right away, but letting it ferment in the refrigerator for about a day will enhance its deep flavor.
