Crisp and Fresh Mixed Kimchi (Seokbakji)
Master the Art of Making Delicious Seokbakji Without Salting, Rivaling Restaurant-Style Kkakdugi!
Experience the delightful crunch of generously cut radish in Seokbakji, a kimchi that pairs perfectly with hearty Korean stews and soups, especially during winter. Using sweet winter radishes enhances the flavor beautifully, or a touch of sugar can be added any time of year for a similar sweetness. This recipe offers a way to create restaurant-quality Seokbakji without the hassle of pre-salting. Embrace the comforting warmth of winter with this delicious homemade kimchi.
Main Ingredients- 1kg Radish
- 8-10 Scallion stalks
- 1 Tbsp Sweet rice flour (chapssal)
- 1/2 cup Water (using a paper cup for measurement)
- 1 Tbsp Gochugaru (Korean chili flakes, for initial coating)
Seasoning Ingredients- 1 cup Gochugaru (Korean chili flakes, 100g)
- 2 Tbsp Minced garlic (40g)
- 1 Tbsp Salted fermented shrimp (saeujeot, finely chopped)
- 4 Tbsp Sugar (28g)
- 1 Tbsp Salt (7g)
- 4 Tbsp Fish sauce (myeolchi aekjeot, 40g)
- 2/3 cup Cider (a carbonated lemon-lime drink, using a paper cup for measurement)
- 1 cup Gochugaru (Korean chili flakes, 100g)
- 2 Tbsp Minced garlic (40g)
- 1 Tbsp Salted fermented shrimp (saeujeot, finely chopped)
- 4 Tbsp Sugar (28g)
- 1 Tbsp Salt (7g)
- 4 Tbsp Fish sauce (myeolchi aekjeot, 40g)
- 2/3 cup Cider (a carbonated lemon-lime drink, using a paper cup for measurement)
Cooking Instructions
Step 1
Begin by washing and preparing the radish. Then, cut it into large, thick pieces, about 2-3 cm thick. Cutting the radish generously will ensure a satisfying crunchy texture.
Step 2
Trim the scallions and cut them into approximately 4 cm lengths. This size is manageable for mixing and prevents them from being too long.
Step 3
Now, let’s make the sweet rice paste (chapssal 풀). In a pot, combine 1 tablespoon of sweet rice flour with 1/2 cup of water. Whisk thoroughly until there are no lumps.
Step 4
Cook the mixture over low heat, stirring constantly, until it thickens into a paste. Once it reaches a thick consistency, remove it from the heat and let it cool completely. It’s crucial to let it cool down; adding it hot can cook the other ingredients prematurely.
Step 5
In a large mixing bowl, combine all the seasoning ingredients: gochugaru, minced garlic, salted fermented shrimp, sugar, salt, fish sauce, and cider. Add about 50g (approximately 2 tablespoons) of the cooled sweet rice paste and mix everything well to create the seasoning base. While optional, the sweet rice paste adds depth of flavor and helps maintain the kimchi’s crispness for longer.
Step 6
Add 1 tablespoon of gochugaru to the cut radishes and gently toss them. This initial coating helps the radish absorb the color evenly, making the final Seokbakji visually appealing.
Step 7
Pour the prepared seasoning mixture over the radishes. Carefully mix everything together, being gentle to avoid mashing the radish pieces. Ensure that all the radish pieces are evenly coated with the seasoning.
Step 8
Finally, add the cut scallions and gently mix them into the kimchi one more time. Your delicious Seokbakji is now ready! While it’s tasty right away, allowing it to ferment in the refrigerator for about a day will further enhance its flavors.
