Crispy and Refreshing Radish Kimchi (Seokbakji) – The Authentic Seolleongtang House Style
How to Make Seolleongtang-Style Radish Kimchi (Seokbakji Recipe)
Seokbakji, a delightful kimchi variety often made with a mix of radish and napa cabbage, is a popular dish typically enjoyed from late autumn to early winter. This recipe focuses on ‘Mu Seokbakji,’ made purely with radish, delivering the crispiness and refreshing taste reminiscent of the kimchi served at Seolleongtang (ox bone soup) restaurants. We’ll guide you through preparing this delicious radish kimchi, bringing out the natural sweetness and refreshing crunch of the radish. Not only is this kimchi perfect with rice, but you can also utilize the radish greens for other dishes like dried radish greens (siraegi) or stir-fried radish greens. Making this Seokbakji, along with some chopped green onion kimchi, will surely make your winter meals more vibrant and satisfying. Its addictive taste means you’ll likely be making another batch soon!
Main Ingredients
- 2.3kg bunch of Korean radish (choose one that is crisp and slightly sweet)
- 100g green onions (cut into 3cm lengths)
Radish Salting
- 2 Tbsp coarse sea salt
- 1/2 Tbsp sugar
Seasoning Paste (Pureed Ingredients)
- 100g fresh shrimp (rinsed clean)
- 50g whole garlic cloves (peeled)
- 1 knob of ginger (adjust size to taste)
- 1/2 pear (cored and roughly chopped)
- 1/2 onion (peeled and roughly chopped)
- 3 Tbsp salted fermented shrimp (with brine)
Rice Flour Paste
- 2 cups stock (anchovy or kelp stock recommended)
- 2 Tbsp rice flour
- 2 Tbsp coarse sea salt
- 1/2 Tbsp sugar
Seasoning Paste (Pureed Ingredients)
- 100g fresh shrimp (rinsed clean)
- 50g whole garlic cloves (peeled)
- 1 knob of ginger (adjust size to taste)
- 1/2 pear (cored and roughly chopped)
- 1/2 onion (peeled and roughly chopped)
- 3 Tbsp salted fermented shrimp (with brine)
Rice Flour Paste
- 2 cups stock (anchovy or kelp stock recommended)
- 2 Tbsp rice flour
- 2 cups stock (anchovy or kelp stock recommended)
- 2 Tbsp rice flour
Cooking Instructions
Step 1
First, prepare the radishes. Separate the leafy greens from the radish root. Clean the radish thoroughly by scrubbing off any dirt with a brush or the back of a knife. Soaking the radishes in water for about 30 minutes will help loosen stubborn dirt. After washing, cut the radishes into bite-sized pieces, about 5cm long and 7-10mm thick. Ensure they are not cut too thinly to maintain a satisfying crunch.
Step 2
If your radishes are naturally sweet and flavorful, you can simply lightly salt them without a long brine. However, since this radish lacked sweetness, we brined it with 2 tablespoons of coarse sea salt and 1/2 tablespoon of sugar for about 30 minutes. The sugar helps enhance the radish’s natural sweetness, while the salt draws out moisture, making it crisper.
Step 3
While the radish is brining, prepare the seasoning ingredients. Cut the green onions into 3cm lengths; these will be mixed in later for added flavor and texture.
Step 4
In a blender or food processor, combine all the ingredients for the seasoning paste: fresh shrimp, garlic, ginger, pear, onion, and salted fermented shrimp. Puree until smooth. For the rice flour paste, combine 2 cups of stock and 2 tablespoons of rice flour in a pot. Whisk until smooth and cook over medium-low heat, stirring constantly, until thickened. Let the paste cool completely before using.
Step 5
Rinse the 100g of fresh shrimp for the seasoning under lightly salted water until clean, then drain well. In a large bowl, combine the pureed seasoning paste, gochugaru, fish sauce, cooled rice flour paste, and the cleaned fresh shrimp. Mix everything thoroughly to create the delicious Seokbakji seasoning. We made plenty of extra seasoning, enough to make some chopped green onion kimchi as well!
Step 6
Do not rinse the radishes after brining for 30 minutes. The residual moisture and salt are crucial for proper seasoning. Simply drain the radishes and add them to the bowl with the seasoning. Also, add the chopped green onions.
Step 7
Gently mix the seasoning with the radishes and green onions, ensuring every piece is coated. Taste and adjust the seasoning with additional salt (like kosher salt) if needed. Even right after mixing, it’s incredibly delicious and crunchy! It’s a recipe you’ll compliment yourself on.
Step 8
Transfer the mixed Seokbakji into a kimchi container. It only filled half of a small container! Let it ferment at room temperature for about 2 days (adjust the time based on your room temperature – shorter in warmer weather, longer in colder) before refrigerating it in a kimchi refrigerator. The current cool weather makes 2 days a good starting point.
Step 9
Your crispy and refreshing radish kimchi, Seokbakji, in the style of Seolleongtang restaurants, is now complete! It’s delicious to eat immediately, but it will develop even deeper flavors as it ferments.
Step 10
It’s only been a few days since we made this, but the container is already less than half full! It’s so delicious that we keep reaching for it, so I think we’ll have to make another batch soon.
Step 11
Truly delicious kimchi needs no other side dishes. Add a simple soup or stew, and you have a wonderful home-cooked meal. I personally love kimchi so much that I can easily finish a bowl of rice with just kimchi during winter! Enjoy your bountiful meals with this delightful Seokbakji.
