How To Make Easy Radish Kimchi – Traditional Recipe
by blog2753sagar2024. 11. 10.
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Easy 6 ingredient Radish Kimchi at Day 5 (in fridge since Day 3) – traditional recipe
Why can’t making Kimchi be quick and easy? Why does making Kimchi seem so complicated with so many steps? Why does Kimchi need so many ingredients? Does Kimchi need all those ingredients to really make it taste good? These are questions that not only non-Koreans or should I say, non-Kimchi-making people ask but I also ask myself sometimes when I make Kimchi.
Wouldn’t it be just wonderful if you can make Kimchi with just 5 ingredients (or so)?
Wouldn’t it be great if you can make Kimchi in less than 30 minutes? or even an hour??
After some search and experiments on my own to answer these questions – answer to first question is a YES!!
So here, I post a 6 ingredient (minus the brine) Easy Radish Kimchi recipe that is still traditional and fabulously delicious. The answer to the second question – I will write about that on my next post :)).
So, you know how in life, when stars align and you later realize it all led up to a certain happening or a decision.
Here is how it happened for me…Recently, when I went to our local Korean grocery market (Hankook Market), I saw that they had imported Radish from Korea!! Real, genuine Korean Radish that is sweet, crunchy, juicy and little bit spicy~~ I could not resist but to buy it to make some real good authentic radish Kimchi at home.
Imported real Korean Radish for Kimchi – about 1 lb or 800 g each
Thus, my search began for new Radish Kimchi recipe that is simple and easy with minimal ingredients. Kimchi made from large Korean radish, little radish, all kinds of radish is oh, just so lovely. I really enjoy the crunch and the sweet and cleansing feeling you get when you bite into a piece of Kkakdugi (깍두기),
I found a recipe for Seokbakji which is traditionally the radish Kimchi served with Seolleongtang (설렁탕) or Gomtang(곰탕). Seolleongtang is soup made from bone and other innards while Gomtang is soup made from various beef parts but no bone. Seolleongtang comes out milky and opaque and Gomtang comes out clear. Both are good in their own way and talking about this reminds me of me when I was a kid, following my dad to his favorite Gomtang restaurant.
I would tell my Dad “Gomtang with towel, please!” Huh?! TOWEL???
HAHAHA…. It was my way of describing TRIPE.
You know, tripe does kind of look like a towel, doesn’t it? But I I loved it when I was a kid until I grew up and learned that it was actually cow’s stomach. Oops..umm..suddenly, I could not eat it anymore. I still don’t have much of an appetite for tripe even today. Sad.. too much knowledge is not a good thing, no??
FYI – The name “Seokbakji” comes from the word “Seok (섞)” which means to mix (seokda 섞다) and “ji(지)” which means Kimchi in traditional Korean. The history goes back to 1700-1800’s when records show that it was made in the Royal Palace right before Kimjang just as the days start to get cold and the radishes are just ready for picking. It is a great way to tide you over until Kimjang Kimchi is ready to eat!
This Radish Kimchi recipe is an adaptation of Soonee Kang’s Seokbakji recipe –
Easy Radish Kimchi (Seokbakji)
Makes 1 quart or 1 liter bottle Time: 3 hrs Difficulty: Easy
Ingredients
2 large Korean radish
For Brine (only for pickling radish)
5 cups (approx 1200ml) water (spring water)
7 Tbs (approx 100ml) Koreancoarsesea salt for brining (with bittern removed) – cheonilyeom 천일염
For Seasoning
1/2 cup (120 ml) sweet rice flour paste(10 Tbs water + 1 Tbs sweet rice flour)
4 Tbs Korean red chili powder (Gochukaru) – adjust to taste
2 Tbs chopped garlic
1/2 tsp chopped ginger
4 Tbs Korean fermented anchovy sauce (멸치액젓 myeolchi aekjeot ) or fish sauce
Rinse radish under water and cut into 2 1/2 inch (6cm) chunks. Do NOT peel.
Turn each radish chunk 90° and cut into 1/2 inch (1 cm) thick slices.
Make brine by mixing 5 cups lukewarm water (use cold water in summer) and 7 Tbs sea salt.
Pickle radish in brine for 3 hrs. Turn over once to make sure the top ones get fully immersed in brine.Pickling radish in salt water for KimchiRadish brined for 3 hrs – ready for Kimchi
Radish is this flexible – like so- when fully pickled in brine. Drain out all the brine from radish by pouring out everything in a colander and letting it drain for good 5 min or more. DISCARD brine.Radish is flexible when fully pickled in brine (salt water)
Make sweet rice flour paste my mixing 1 T sweet rice flour and 10 Tbs water and bring to boil. Simmer for 7-8 min while stirring often. A whisk works well. Let it cool.Sweet Rice Flour paste for kimchi
Make seasoning by adding remaining seasoning (red chili powder, garlic, ginger, myeolchi aekjeot) to cooled rice flour paste. Mix it well. It should look gloriously red and delicious like this.
Radish Kimchi (Seokbakji) seasoning with gochukaru, garlic, ginger, anchovy sauce in rice paste
In a bowl, add radish and kimchi seasoning mix. Use plastic gloves (your hands may sting later if you use your bare hands) to mix everything well so that each radish piece gets nicely coated with the red stuff.
Radish mixed with Kimchi seasoning
That’s it!! Get a glass jar or plastic container large enough (leave some extra room on top for expansion) and put radish kimchi into it. Try to leave as little air pockets as possible. It will look like there’s not enough liquid but if your radish is fresh and juicy, you enough liquid will form in a couple days.
Leave out at room temp for 2 – 3 days (shorter in summer) until it is just about ripe. See myNo Crazy Kimchipost for more details on how to ripen Kimchi.
Here is my radish kimchi at Day1 and Day 2 while outside at room temp:
Radish Kimchi freshly made in bottles – Day 1
Radish Kimchi Day 2 (left outside at room temp)- see how much liquid as formed!
Follow along on social for more Korean recipe inspiration!
Easy 6 ingredient Radish Kimchi based on a traditional recipe that has been around for generations in the southern part of South Korea. So delicious yet so simple.
Prep:3hourshours
Cook:10minutesminutes
Total Time:3hourshours
serves:people
Ingredients
▢2lblarge Korean radish(each radish approx. 1 lb x 2 = 2 lb / 907 g total)
For Brine
▢5cupswater(spring water)
▢7Tbspcoarse Korean sea salt(with bittern removed, 7 Tbsp = 1/3 Cup + 2 Tbsp = 109 ml)
For Seasoning
▢4TbspKorean red chili powder(Gochukaru – adjust to taste)
▢2Tbspchopped garlic
▢1/2tspchopped ginger
▢4TbspKorean fermented anchovy sauce(멸치액젓 myeolchi aekjeot, or fish sauce)
Rinse radish under water and cut into 2 1/2 inch (6cm) chunks. Do NOT peel.
Turn each radish chunk 90° and cut into 1/2 inch (1 cm) thick slices.
Make brine by mixing 5 cups lukewarm water (use cold water in summer) and 7 Tbs sea salt.
Pickle radish in brine for 3 hrs. Turn over once to make sure the everything gets brined evenly.
Make sweet rice flour paste my mixing 1 T sweet rice flour and 10 Tbs water and bring to boil. Simmer for 7-8 min while stirring often. A whisk works well. Let it cool.
Make seasoning by adding remaining seasoning (red chili powder, garlic, ginger, myeolchi aekjeot) to cooled rice flour paste. Mix it well.
When radish is fully pickled, drain radish until there’s no additional liquid.
In a bowl, add radish and kimchi seasoning mix. Use plastic gloves (your hands may sting later if you use your bare hands) to mix everything well so that each radish piece gets nicely coated with the red stuff.
That’s it!! Get a glass jar or plastic container large enough (leave some extra room on top for expansion) and put radish kimchi into it. Try to leave as little air pockets as possible. It will look like there’s not enough liquid but if your radish is fresh and juicy, you enough liquid will form in a couple days.
Leave out at room temp for 2 – 3 days (shorter in summer) until it is just about ripe.
Tips & Notes:
** Note on Sodium Level **The sodium level was adjusted because the brine is discarded. So, please note the sodium level is not accurate.You can buy all ingredients online (except for radish) at my Amazon store so check it out! Will keep in fridge for weeks and even months if temp is low enough. Add 1 tsp of sugar for faster fermentation and sweeter taste. See my No Crazy Kimchi post for more details on how to ripen Kimchi.Korean Cheonilyeom Sea Salt for Kimchi is much less saltier than regular coarse sea salt so reduce the amount when using non-Korean sea salt.Adapted from Sunee Kang's kimchi cookbook
