Crispy Radish Kimchi
Making Delicious Radish Kimchi with Seasonal Autumn Radishes
Make your own delicious and crispy radish kimchi, packed with the flavor of autumn. This versatile recipe is perfect as a side dish or for making kimchi stew.
Main Ingredients- 1 large radish (approx. 18kg)
Seasoning Ingredients- 3 Tbsp coarse salt (for pickling radish)
- 1 Tbsp salted shrimp (finely minced)
- 1 Tbsp anchovy sauce
- 0.5 cup gochugaru (Korean chili flakes)
- 2 Tbsp cooking syrup (or sugar)
- 2 Tbsp minced garlic
- A pinch of ginger powder (or 1 tsp grated fresh ginger)
Flour Paste- 0.5 cup water
- 0.5 Tbsp flour
- 3 Tbsp coarse salt (for pickling radish)
- 1 Tbsp salted shrimp (finely minced)
- 1 Tbsp anchovy sauce
- 0.5 cup gochugaru (Korean chili flakes)
- 2 Tbsp cooking syrup (or sugar)
- 2 Tbsp minced garlic
- A pinch of ginger powder (or 1 tsp grated fresh ginger)
Flour Paste- 0.5 cup water
- 0.5 Tbsp flour
Cooking Instructions
Step 1
First, wash the radish thoroughly and cut it into bite-sized pieces (e.g., 3-4 cm lengths). Sprinkle 3 tablespoons of coarse salt evenly over the cut radish and let it pickle for 1.5 to 2 hours. Turning it halfway through will ensure more even pickling.
Step 2
Once pickled, drain the radish in a colander, rinse quickly under running water to remove excess salt, and drain thoroughly. If the radish greens are fresh, you can also chop and add the tender parts. However, avoid adding overly thick or tough greens; they are better suited for boiling and using in syrupy-leaf soup.
Step 3
While the radish is pickling, let’s make the delicious seasoning. For the flour paste, combine 0.5 cup of water and 0.5 Tbsp of flour in a pot, whisking to remove lumps. Cook over low heat, stirring constantly, until it thickens into a paste. Once the flour paste is warm (or cooled slightly), stir in 0.5 cup of gochugaru until well combined. Add 1 Tbsp of finely minced salted shrimp, 1 Tbsp of anchovy sauce, 2 Tbsp of cooking syrup, a pinch of ginger powder (or grated ginger), and 2 Tbsp of minced garlic. Mix everything thoroughly to create a flavorful seasoning paste. For added flavor, you can also add chopped scallions or onions, or fresh oysters which are in season.
Step 4
Add the prepared seasoning paste to the drained pickled radish and mix gently. Ensure all radish pieces are evenly coated with the seasoning. While this radish kimchi is delicious immediately, allowing it to ferment at room temperature for about a day before refrigerating will develop even deeper flavors.
