Quick and Easy Radish Kimchi (Seokbakji)
Radish Kimchi Recipe for Delicious Seokbakji
It seems like it’s kimchi-making day! Using the leftover seasoning from the scallion kimchi I posted earlier, I quickly made some radish kimchi. Let’s try making super simple seokbakji!
Seokbakji Ingredients- 1/3 Korean radish (approx. 500g)
- Coarse salt (for brining)
- Water (for brining)
- Leftover seasoning paste from scallion kimchi (approx. 1 cup, or kimchi seasoning paste)
- 3 Cheongyang peppers (adjust to taste)
- 1/2 Onion (small size)
- 5-7 Scallions (approx. 50g)
Cooking Instructions
Step 1
If you have leftover seasoning paste from making scallion kimchi, you can use that for an even simpler and tastier seokbakji. (About 1 cup).
Step 2
Prepare 1/3 of a Korean radish. Peel off the outer skin and wash it thoroughly under running water. The amount can be adjusted based on the size of the radish.
Step 3
Cut the washed radish into large cubes, about 2-3 cm thick. It’s best not to cut them too thinly so the seasoning can penetrate well.
Step 4
Place all the large radish cubes into a large mixing bowl. Sprinkle 3-4 tablespoons of coarse salt evenly over them.
Step 5
Add about 500ml of water, enough to submerge the radish. Mix them so they are well covered. Let them brine for 20 minutes. Stirring them halfway through will help them brine more evenly.
Step 6
While the radish is brining, prepare the other ingredients. Finely chop 3 Cheongyang peppers. Thinly slice 1/2 onion.
Step 7
To the leftover scallion kimchi seasoning paste (or your preferred kimchi seasoning paste), add the chopped Cheongyang peppers and sliced onion. Mix well to create the final seasoning paste. This adds a spicy kick.
Step 8
Trim and wash 5-7 scallions. Cut them into large pieces, about 3-4 cm long. Add the chopped scallions to the seasoning paste and mix until evenly coated.
Step 9
Drain some of the brine from the radish that has been brining for 20 minutes. Then, add the prepared seasoning paste with the scallions and mix everything together thoroughly. Ensure the radish is well-coated with the seasoning.
Step 10
See how simple that was? Delicious seokbakji is ready! The crisp texture and the sweet and spicy seasoning are a perfect match.
Step 11
Transfer the finished seokbakji into a kimchi container, an airtight container, or a ziplock bag. Dividing it into smaller portions makes storage and serving convenient.
Step 12
If using ziplock bags or plastic bags, remove as much air as possible, seal tightly, and store hygienically. Double-bagging is recommended for extra protection.
Step 13
Once packed, leave the seokbakji at room temperature for about half a day to a full day to allow it to ferment slightly. Then, refrigerate it to serve cold. It becomes even more delicious as it ferments! Enjoy this quick and easy seokbakji recipe!
