Super Easy Radish Kimchi (Seokbakji) with No Sweet Rice Porridge
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Make delicious Seokbakji, a type of Korean radish kimchi, easily at home with young radishes! The ‘easy’ part refers to the incredibly simple kimchi seasoning. Seokbakji is an indispensable side dish for Korean soups like Sundae-guk (blood sausage soup), Seolleongtang (ox bone soup), and Gomtang (beef bone soup). Let’s quickly make Seokbakji using this homemade kimchi seasoning, skipping the sweet rice porridge and using regular cooked rice!
Ingredients
- 700g Radish (Using fresh, firm young radishes is recommended)
- 2 Tbsp Coarse Sea Salt (for pickling the radish)
- 5 Tbsp Chopped Green Onions (about 1/2 stalk)
- 4 Cubed Red Chilies (seeds removed)
- 2 Tbsp Salted Shrimp (Yukjeot) (including the brine)
- 2 Tbsp Cooked Rice (acts as a thickener instead of sweet rice porridge)
- 6 Tbsp Red Pepper Flakes (Gochugaru)
- 3.5 Tbsp Anchovy Sauce (Fish Sauce)
- 3 Tbsp Plum Extract (for sweetness and flavor)
- 3 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, let’s prepare the radish, the star of Seokbakji. Young radishes have thin, tender skins, making them ideal for kimchi. However, if the radish doesn’t seem fresh, don’t hesitate to trim off any unappealing parts before use.
Step 2
Cut the prepared radish into half-moon shapes or bite-sized pieces, about 1 to 1.5 cm thick. Sprinkle 2 tablespoons of coarse sea salt evenly over the cut radish and let it pickle for at least 1 hour. Turning the radish pieces once or twice during this time will help them pickle more evenly.
Step 3
While the radish is pickling, let’s make the super simple kimchi seasoning! In a blender or food processor, add the chopped green onions and the cubed red chilies. (If using dried red chilies, you can soak them in water and then chop them finely).
Step 4
Add 2 tablespoons of cooked rice and 2 tablespoons of salted shrimp (Yukjeot) to the blender. Since Yukjeot often contains plump shrimp, blending them along with the shrimp will create a richer umami flavor. Next, add 3 tablespoons of plum extract and 3.5 tablespoons of anchovy sauce. Blend these ingredients together until smooth. The cooked rice acts like sweet rice porridge, helping the seasoning cling tightly to the radish.
Step 5
Once the ingredients are finely blended, stir in 3 tablespoons of minced garlic and 6 tablespoons of red pepper flakes. Mix well until there are no lumps to complete the seasoning. Taste and adjust the saltiness by adding a little more anchovy sauce if needed.
Step 6
Check the radish that has been pickling for over an hour. If it has released water and the radish has softened while becoming slightly plump and firm to the touch, it’s perfectly pickled. Rinse the radish 2-3 times under cold water to remove excess salt, then drain thoroughly in a colander.
Step 7
Now it’s time to combine the drained radish with the prepared simple kimchi seasoning. It’s best to add about two-thirds of the seasoning first and mix. You can add more seasoning later after tasting, to ensure the perfect flavor balance.
Step 8
Gently mix the seasoning into the radish until it’s evenly coated. At this stage, taste the radish. If it’s too bland, add more fish sauce. If it’s not spicy enough or lacks red color, add more red pepper flakes. If, by chance, the seasoning is too salty, you can add a little water, or thinly sliced onion can help dilute the saltiness and add sweetness.
Step 9
Transfer the well-mixed Seokbakji, now beautifully colored and perfectly seasoned, into a kimchi container. Let it ferment at room temperature for about one day. Once you notice bubbling and it smells like fermented kimchi, move it to the kimchi refrigerator and let it chill and mature for another 2 days for optimal flavor.
Step 10
Your crisp and refreshing Seokbakji is now ready to enjoy! It pairs perfectly with warm Korean soups. Whether it’s Sundae-guk, Seolleongtang, or any other hearty soup, this kimchi will be a delightful accompaniment. Enjoy your delicious homemade Seokbakji!
