Crisp and Refreshing Radish Kimchi (Seokbakji)
#RadishRecipe #KimchiMaking #SeokbakjiRecipe #ChungmuKimchiSideDish #SuperEasySeokbakji
This recipe is for Seokbakji, a vital side dish for making authentic Chungmu Kimbap! It’s a super simple radish kimchi that you can make with just one radish. First, salt the radish chunks until tender, then mix them with a simple seasoning. Let it ferment at room temperature before storing it in the kimchi refrigerator. This well-fermented radish kimchi is delicious with rice, perfect with ramen, but its true glory shines when served with rice rolled in seaweed to create Chungmu Kimbap. It’s a true ‘rice thief’!
Main Ingredients- 1 Radish
- 2 Tbsp Coarse Salt
Cooking Instructions
Step 1
First, cut the radish into chunks about 1.5-2 cm thick. Avoid cutting them too thin to ensure a satisfying crunch. Sprinkle the coarse salt evenly over the cut radish pieces and let them salt and wilt. If you want to speed up the salting process, you can add about 1 cup of water, which helps draw out moisture faster through osmosis. If you only use salt, it might take around 1 hour to properly salt the radish; with water added, 30 minutes should be sufficient.
Step 2
Once the radish is well-salted, rinse it thoroughly under cold running water 2-3 times to remove excess salt. Drain the radish pieces very well, preferably in a colander. Excess moisture can dilute the kimchi’s flavor, so draining is crucial. Now, let’s prepare the super simple kimchi seasoning. In a large bowl, combine the drained radish with 5 Tbsp of gochugaru, 2 Tbsp of minced garlic, 1 Tsp of minced ginger, 3 Tbsp of chopped scallions, 1 Tbsp of saeujeot, 3 Tbsp of galchi aekjeot (or anchovy fish sauce), and 2 Tbsp of maesil extract. Gently mix everything with your hands, massaging the seasoning into the radish pieces until well coated. Be careful not to clump the seasoning ingredients.
Step 3
Transfer the seasoned radish into an airtight container. Let it ferment at room temperature for about 2 days. It’s best to keep it in a place that’s not too hot. This initial room temperature fermentation helps activate beneficial bacteria and develop its flavor. After this, move the container to your kimchi refrigerator and let it further ferment for another 3 days at a cold temperature. This process results in perfectly aged, delicious seokbakji with a crisp texture and refreshing taste.
Step 4
This homemade seokbakji is a fantastic side dish on its own, and it pairs wonderfully with spicy ramen. For an exceptional treat, try making Chungmu Kimbap by rolling rice in seaweed and topping it with this seokbakji – the combination is absolutely divine! Enjoy your delicious meal with this crisp and refreshing radish kimchi!
