Crispy and Delicious Seokbakji (Radish Kimchi)
Make Generous and Refreshing Seokbakji with 1 Radish – Korean Restaurant Style Kkakdugi Recipe
Introducing a recipe for Seokbakji with a crisp texture, made with one seasonal radish. It’s sliced larger than Kkakdugi, offering a delightful chew, and its deep, refreshing flavor makes it perfect alongside Seolleongtang or Dwaeji Gukbap. Try making it easily at home!
Main Ingredients- 1 Radish (approx. 1kg)
- 1 bunch Scallions
Radish Salting Ingredients- 3 Tbsp Coarse Sea Salt
- 1 cup Cider (sweetened carbonated apple drink)
Seokbakji Seasoning- 2 Tbsp Minced Garlic
- 1/2 Tbsp Ginger Syrup (or minced fresh ginger)
- 4-5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Sugar
- 1 pinch New Sugar (Samseongdang)
- 2 Tbsp Pear Juice (or commercially available pear drink)
- 1 Tbsp Fish Sauce (anchovy or sand lance)
- 2 Tbsp Saeujeot (fermented salted shrimp, finely minced)
- 3 Tbsp Coarse Sea Salt
- 1 cup Cider (sweetened carbonated apple drink)
Seokbakji Seasoning- 2 Tbsp Minced Garlic
- 1/2 Tbsp Ginger Syrup (or minced fresh ginger)
- 4-5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Sugar
- 1 pinch New Sugar (Samseongdang)
- 2 Tbsp Pear Juice (or commercially available pear drink)
- 1 Tbsp Fish Sauce (anchovy or sand lance)
- 2 Tbsp Saeujeot (fermented salted shrimp, finely minced)
Cooking Instructions
Step 1
First, wash the radish thoroughly under running water. Scrub away any dirt or impurities with coarse salt or a clean scrub pad. Leaving the skin on, rather than peeling it completely, enhances the crisp texture and flavor of the Seokbakji. If there are any dark spots on the skin, gently scrape them off with a peeler or knife.
Step 2
Cut the cleaned radish into bite-sized pieces. While you can cut Seokbakji into cubes like Kkakdugi, slicing it into larger, irregular shapes will provide a more satisfying chew. You can cut it lengthwise like sharpening a pencil, or cut it freely into your desired shapes and sizes. (Slicing into about 4-5cm lengths is recommended.)
Step 3
Add 3 tablespoons of coarse sea salt and 1 cup of cider to the sliced radish. Using cider helps the radish to salt faster and maintain its crispness. Let the radish sit for 30 minutes to 1 hour to salt. During this time, mix and flip the radish pieces occasionally to ensure even salting.
Step 4
Once the radish is well-salted, rinse it lightly once under cold water. Be careful not to rinse for too long, as this can remove too much of the salt. Drain the rinsed radish well in a colander. Excess moisture can make the kimchi watery.
Step 5
Trim and wash the scallions, then cut them into 3-4cm lengths. Cutting them to a similar size as the radish pieces will make the kimchi look and taste more harmonious.
Step 6
Peel, core, and grate the pear. You’ll need about 2 tablespoons of grated pear for the seasoning. If fresh pear is unavailable, you can use a commercially available ‘pear juice’ drink. The sweetness and refreshing flavor of the pear will elevate the kimchi’s taste.
Step 7
Now, let’s make the Seokbakji seasoning. In a large bowl, combine 2 tablespoons of minced garlic, 1/2 tablespoon of ginger syrup (or minced fresh ginger), 4-5 tablespoons of gochugaru (adjust the amount to your preference; 3-4 tablespoons are usually sufficient), 1 tablespoon of sugar, 1 pinch of New Sugar (Samseongdang), 2 tablespoons of grated pear juice (or pear drink), 1 tablespoon of fish sauce, and 2 tablespoons of finely minced saeujeot. Mix everything well. Adjust the amount of gochugaru according to your spice preference.
Step 8
Add the drained salted radish to the prepared seasoning mixture. Gently toss to coat all the radish pieces evenly with the seasoning. Avoid mixing too vigorously, as this can mash the radish.
Step 9
Once the radish is well-coated with seasoning, add the cut scallions and gently mix again. The fresh green color and aromatic flavor of the scallions will further enhance the deliciousness of the Seokbakji.
Step 10
The beautifully seasoned Seokbakji can be enjoyed immediately, but it will develop a deeper flavor if refrigerated for about a day. Enjoy the crisp texture and the refreshingly spicy taste of this delicious Seokbakji!
