Crispy Autumn Radish Seokbakji (Cubed Kimchi)
The Quintessential Autumn Radish! Easy Seokbakji Recipe When You’re Tired of Cubing
As autumn deepens, we bring you a special recipe to savor the natural sweetness and crispiness of seasonal autumn radish, famously said to be ‘not even worth trading for ginseng’! This ‘Seokbakji’ is made using small, charming radishes left over from making dried radish strips, offering a quick and easy alternative to the tedious process of dicing kimchi. Even those without special kimchi-making skills can create a delicious dish that the whole family will love. The harmonious blend of the radish’s inherent sweetness and the spicy-sweet seasoning is incredibly appetizing, tasting great when freshly made and even richer as it ferments. This autumn, try making delicious Seokbakji with fresh, seasonal radishes!
Ingredients- 4-5 small to medium-sized autumn radishes
- 5-6 stalks of green onions or scallions
- 2-3 Tbsp coarse sea salt (for brining)
- 2 Tbsp sugar (for brining)
- 1/4 cup Cheongyang chili flakes (for color)
- 3/4 cup regular chili flakes (for seasoning)
Seasoning- 2 Tbsp cooked rice (preferably glutinous rice)
- 6-7 cloves garlic, minced
- 1 piece ginger, minced (about thumb-sized)
- 1/2 medium onion
- 2 Tbsp salted fermented shrimp
- 2 Tbsp fermented anchovy sauce (or fish sauce)
- 2 Tbsp cooked rice (preferably glutinous rice)
- 6-7 cloves garlic, minced
- 1 piece ginger, minced (about thumb-sized)
- 1/2 medium onion
- 2 Tbsp salted fermented shrimp
- 2 Tbsp fermented anchovy sauce (or fish sauce)
Cooking Instructions
Step 1
Wash the autumn radishes thoroughly under running water, trimming away any bruised spots or imperfections. Cut them into bite-sized pieces, about 2-3 cm. Don’t worry about perfect cubes; this casual cut is part of Seokbakji’s charm!
Step 2
Place the cut radishes in a large bowl. Add 2-3 Tbsp of coarse sea salt and 2 Tbsp of sugar. Gently toss the radishes as if mixing a salad, ensuring the salt and sugar are evenly distributed without breaking the radish pieces. Let them brine for 30 minutes to 1 hour, flipping them halfway through for even brining. The radishes are ready when they’ve softened slightly and become somewhat translucent.
Step 3
In a blender, combine all the seasoning ingredients: 2 Tbsp cooked rice, 6-7 minced garlic cloves, 1 minced thumb-sized piece of ginger, 1/2 onion, 2 Tbsp salted fermented shrimp, and 2 Tbsp fermented anchovy sauce. Blend until smooth. Using glutinous rice will enhance the seasoning’s stickiness and savory depth. The onion adds moisture and a smooth texture to the paste.
Step 4
Drain the brined radishes well using a sieve or colander. Importantly, do NOT rinse the radishes with water! The saltiness absorbed during brining is crucial for the final flavor. Let them drain thoroughly.
Step 5
To the blended seasoning mixture, add 3/4 cup of regular chili flakes and mix well. Ensure there are no clumps and the chili flakes are smoothly incorporated. This creates your delicious Seokbakji seasoning base.
Step 6
Add the drained radishes to a large bowl. Sprinkle 1/4 cup of Cheongyang chili flakes (for vibrant color) over the radishes and gently toss to coat them evenly. Using fine chili flakes helps the seasoning adhere better and creates a beautiful hue. Mix lightly, as if dyeing the radishes red.
Step 7
Pour the prepared seasoning mixture over the colored radishes. Gently mix everything together, ensuring each piece of radish is coated with the flavorful seasoning.
Step 8
Finally, add the chopped green onions or scallions and gently toss one last time to combine them with the radishes and seasoning. The fresh aroma of the onions adds another layer of flavor.
Step 9
Transfer the finished Seokbakji into an airtight container. Avoid packing it too tightly; leaving some space allows for better fermentation. Leave the container at room temperature overnight to begin the fermentation process. After that, store it in the refrigerator and enjoy its evolving, delicious flavors. Experience the rich taste of well-fermented Seokbakji!
