Hearty Mixed Radish Kimchi (Seokbakji)
Hearty Mixed Radish Kimchi (Seokbakji)
Easy and Abundant Radish Kimchi Recipe: How to Make Seokbakji
When you’re tired of standard kimchi or running low, and find making spring cabbage kimchi too much effort, Seokbakji, a much simpler radish kimchi, is the perfect alternative to kkakdugi (cubed radish kimchi). Radishes are becoming tougher now, but Seokbakji is delicious because it uses up the remaining winter radishes. Even a simple preparation with good radishes results in a tasty radish kimchi! Making Seokbakji this season is more special and delicious than when prepared for Kimjang (winter kimchi making). Make a generous batch and enjoy its refreshing crispness for a long time!
Main Ingredients- 3 large radishes
- 5 Tbsp coarse sea salt
- 3 Tbsp rice syrup (mulyeot)
- 1/2 bunch scallions
- 1 onion
- 1/2 carrot
Seasoning Ingredients- 2 cups Korean chili flakes (gochugaru)
- 5 red chili peppers
- 2 slices ginger (approx. 1cm size)
- 10 cloves garlic
- 1/2 bowl cooked rice (chuanbap)
- 5 Tbsp salted fermented shrimp (saeujeot)
- 10 Tbsp anchovy sauce (myeolchi aekjeot)
- 3 plain yogurts
- 1/2 apple (grated)
- 2 cups Korean chili flakes (gochugaru)
- 5 red chili peppers
- 2 slices ginger (approx. 1cm size)
- 10 cloves garlic
- 1/2 bowl cooked rice (chuanbap)
- 5 Tbsp salted fermented shrimp (saeujeot)
- 10 Tbsp anchovy sauce (myeolchi aekjeot)
- 3 plain yogurts
- 1/2 apple (grated)
Cooking Instructions
Step 1
Wash the radishes thoroughly. Cut them into approximately 1.5cm thick pieces and then into quarters. Place the radish pieces in a large bowl, add 5 Tbsp of coarse sea salt and 3 Tbsp of rice syrup, and mix well. Let the radishes salt-cure for about 2 hours, turning them over 2-3 times in between to ensure even salting. After salting, drain the radishes thoroughly in a colander.
Step 2
Cut the scallions into segments about the length of a finger joint (approx. 2-3 cm). Finely julienne the onion and carrot.
Step 3
In a blender, combine all seasoning ingredients except for 1/2 cup of chili flakes: red chili peppers, ginger, garlic, cooked rice, salted fermented shrimp, anchovy sauce, plain yogurts, and grated apple. Blend until smooth. Pre-blending the seasonings allows the flavors to meld beautifully for a richer taste.
Step 4
Add 1/2 cup of chili flakes to the drained radish pieces and mix gently to coat them with a vibrant red color. This initial coating helps achieve a beautiful hue. Next, add the julienned onion and carrot, and the cut scallions. Pour in the blended seasoning mixture and gently toss everything together until well combined.
Step 5
Pack the mixed kimchi into airtight containers or jars. Allow it to ferment at room temperature for one day, then refrigerate. You can enjoy it immediately, or let it ferment further in the refrigerator for about a week for a deeper, more developed flavor.
