When I was a child, I always preferred radish kimchi over regular napa cabbage kimchi. Fruits in Korean. Cabbage Soybean Paste Soup (Baechu Doenjang Guk) 2 questions for you. Really looking forward to making some of my own! This looks so good! https://mykoreankitchen.com/2006/11/19/stir-fried-rice-cake-with-gochujang-sauce-ddeokbokki-in-korean/ 다음번에는 국물이 좀 자작한 스타일의 떡볶이를 만들어 볼까 합니다. After one hour, rinse the radish in cold running water a couple of times and drain any excess water for 5 mins. The true diversity of Korean regional foods is often hidden away behind the closed doors of Korean American kitchens. See another method in my tteokguk (떡국) recipe. It’s great for parties. Hi Bill, I believe yellow onions and brown onions are the same thing. I leave it out for about the same time each batch. Also, would you mind posting a small batch mak kimchi recipe when you get a chance? For a more elaborate kimchi-style pickle, you can follow this Traditional Korean Radish Kimchi Recipe. Make the rice porridge by mixing the water and the rice flour in a bowl and heating them up for 1 min in a microwave. I’m Korean food lover from Malaysia. Korean chili flakes are different to thai and indian kinds – in flavour and in intensity wise. Let me know how you go. Hey Sue, You could start eating it a bit earlier but then you will notice that the radish is still a bit raw. Good and yummy. It’s available in a normal grocery store. But I enjoyed this recipe of Kkakdugi. Join 20,000+ other Korean food lovers! Thus the Radish Kimchi doesn’t fill to the brim. says: 05/07/2018 at 7:35 am Also known in Korean as “kkakdugi”, this side dish is great served alongside fattier Asian meals, such as my Spicy Korean Pork Belly. Most important to me is that this danmuji is made with all natural ingredients. Taste for salt and pepper. Thank you! While waiting, chop the green onion into small pieces and make the Kimchi base. lol ** If you’re unsure of the above Korean ingredients, find out more about them from my other post “30 Essential Korean cooking ingredients“. I hope you give my radish kimchi recipe a try soon! Thank you for any guidelines you can give for a coarse salt substitute. I do also eat this recipe after about 5 days, and its very good at any age (including fresh). Add the chopped green onion and the kimchi base and mix them evenly and thoroughly. Haha. Hope you have many more to come. Thanks! Thanks again for a great recipe! Radish kimchi is a kimchi made out of radish and its Korean name is Kkakdugi (깍두기). Directions. In a bowl, add 1 cup of vinegar, a teaspoon of salt, and 2 tablespoons of sugar. Congratulations on your first video! Thank you for sharing your recipe! I followed you recipe to a tee but added a bit of sugar to the kimchi base so it won’t be too sour for my taste and it was perfect! I substituted brown rice miso for the fish sauce in a batch that I made for a vegan friend. I love your recipes. « Baechu Doenjang Guk (Soybean Paste Soup), Yukgaejang (Spicy Beef Soup with Vegetables). 3. If so, how much should I use? Absolutely love it! If it’s something else, you could try Korean salted shrimps (saeujeot). Varieties . Get the latest recipes from My Korean Kitchen delivered to your email inbox. With the amount specified above, I typically finish it up within a month. Read more. In the US, we have “Yellow”, “white” and “red” onions (along with green onion/tama negi), but no “brown” onions. I feel like it is souring too quickly. I just want to ask, how many grams is one portion? Hope this helps. When you think it’s too sour, you can make Kimchi stir fried rice with this as well. . You have such great step by step photos! It looks good. I don’t know where you live, you can buy them from Amazon. You put too much sugar. So, I didn’t know if I should use it or not. Cut it into ¾ to 1 inch cubes. Hi there, I made this, but there were some discrepancies in your explanation. . So yummy…I didn’t have fish sauce so I omitted it and the dish still turned out great! The resulting radish tastes good and is also really beautiful. If it is about the time taken to make this radish Kimchi here’s my explanation. i have been to korea recently and had the chance to eat good quality napa cabbage kimchi …and i swear i liked it so much!!!! It's free! Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. Or 2 Tbsp saewoojeot if not adding fish sauce. Warm regards, Hope to try other recipe some time. Yum. Hi Dave, I’m so happy to hear you enjoyed this recipe! Thanks for your feedback and sharing all your little tips. Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. It’s so good, and I can’t stop eating it. 깍두기 ( kkakdugi ) is a cubed kimchi made from daikon radish. I was wondering what the purpose of the apple is. The longest fermentation was 5-6 weeks, and the jar was ‘fizzing’ when opened yielding a very strong and tangy kimchi. Or want some quick radish kimchi? This is my go to radish kimchi recipe, it always tastes great. It’s usually chunkier and more sour, so you just need to cut the radish into bigger chunks and ferment the kimchi a bit longer to get more sour result. What do you think? Could I just cut them in little pieces and follow your recipe? . . (It could be shorter or longer depending on the output power of your microwave). One of the best I’ve had is the type that is served with Seollungtang and Gomtang in korea, it’s a little different from the usual kkakdugi, softer, more sour and sweet than spicy and i really love that… Do you just have to ferment them longer or is it a completely different recipe? . . Crunchy and delicious Korean radish kimchi (Kkakdugi) recipe! Otherwise it will ferment too fast and eventually get spoilt. Then try my. Let me know how you go. You also say an hour and 15 minutes total, when at the end of the recipe, you said let it sit for a day. Once there, you are bound to find takuan in the sushi aisle or sushi ingredients section. Here you will find my best and family approved recipes. I actually was going to share this recipe, but I finished my Kkakdugi before that happened. Or do you only recommend daikon? I recently went to Korean BBQ with the family and was reminded of how fond I was of these sweet and crunch pickled daikon radishes. If so, how much should I use? I have placed baking paper ontop of the radish, hoping it can help to reduce air exposure. (The best temperature for storing any Kimchi is 6 degree Celsius (42.8F).). Quality Seeds & Service online since 1999 - Seedland.com. I am new to your site and have a question about a good substitution for rock salt or Korean coarse salt needed in this Kkakdugi recipe, please! . Thanks for your feedback. Commentdocument.getElementById("comment").setAttribute( "id", "ac6c920f6838d015a0505b4fd2c75bab" );document.getElementById("d197dcddcd").setAttribute( "id", "comment" ); Can you use sea salt or regular cooking salt instead of rock salt? Also what variety is a brown onion? Add the radish pieces and boil, covered, until the radish turns translucent and soft, 10 to 15 minutes. Keep in mind that some of the fruit names will sound very similar to the English word. Maybe not ferment long enough at room temperature? Jeok Gat is a spicy mustard and Alpine Gold is a crisp Korean radish for pickling. So, i googled right away, what to do . It’s the Korean sushi with vegetables and pickles wrapped in seaweed and glazed in flavor. That means it takes a day. & Enjoy! In the same way, if you prefer more sweetened kimchi taste, simply add more sugar. It shouldn’t take long since the quantity is quite small. The Cantonese lobak or lo pak has a light green color around the top of the root near the leaves. Put the cubed radish into a large mixing bowl and add the sugar and the salt and mix them well. It’s up to you. I love good food and simplifying recipes. Otherwise, before you give up, you can also purchase takuan online. For a 15-minute delicious quick pickle, thinly slice a radish. Can you substitute a sweetener (like stevia or xylitol) for sugar in this recipe? I’m so pleased to hear you enjoyed it! Cut the radish into bite size pieces (1 to 1 1/2-inch square, about 1/4-inch thick). I don’t know what would be classed as “asian flakes” as there are so many varieties of chili flakes/powder. The soup should not look too dark. This turned out awesome. I left it out for a little over 24 hours before refrigerating and I think that was a mistake. Hi Jenny, Thanks for your kind words! Your blog is amazing and I really love your food photography skills! It has a well balanced taste and I might dare to say it was pretty close to my mum’s version. 1 hr 15 mins only include “active cooking time”. If you think adding the chili flakes separately in step 4 is cumbersome, you can mix them with the rest of kimchi base in step 2. Add the radish slices and let it sit. 2+ weeks fermentation develops a nice tangy zing to it. Not quite the same flavor as with the fish sauce but still quite good. 2. Otherwise you could freeze the leftover sauce and make more radish kimchi next time. Please check these links if you want to know more about Korean chili flakes. I can possibly think of two reasons – 1. the radish wasn’t good one or 2. In Italy we only have daikon radishes and where I live those are quite hard to find. Korean radish (or daikon), kosher salt, sugar, fish sauce, hot pepper flakes, green onions, garlic, ginger. Enjoy! In the tradition of Korean lettuce wrap, Bossam wraps the unctuous boiled pork belly cooked in Doenjang, spicy kimchi radish salad, and crunchy pickled cabbage leaves in a packet of heavenly deliciousness. One large diakon cubed gave me about 2 qts. Summer radish can be slightly bitter. Get the latest recipes from My Korean Kitchen delivered to your email inbox. The reason is explained there. Add the chopped green onion and the Kimchi base and mix them evenly and thoroughly. Leave it for 1 hour at room temperature. We call it brown onion in Australia. Cut the scallions into 1 to 1-1/2-inch pieces. In rare cases, some people use “Korean soy sauce for soup” (Gukganjang) instead of Korean fish sauce. Hi Sue, I really enjoy all your recipes! Though, I can’t imagine Kimchi without garlic. Rate this recipe with a comment below and tag me on Instagram, https://mykoreankitchen.com/fresh-napa-cabbage-kimchi-salad-baechu-geotjeori/, http://www.onionsaustralia.org.au/about-the-industry/onion-varieties/, https://mykoreankitchen.com/2015/07/11/essential-korean-cooking-ingredients/, https://mykoreankitchen.com/2006/12/15/chili-powder-gochutgaru-in-korean/, https://mykoreankitchen.com/2015/05/30/pan-fried-tofu-in-garlic-soy-sesame-sauce/, https://mykoreankitchen.com/2006/11/19/stir-fried-rice-cake-with-gochujang-sauce-ddeokbokki-in-korean/, 3 stalks (50g, 1.8 ounces) green onion – rinsed, 1/2 small brown onion (70g, 2.5 ounces), skin peeled, cut into small pieces to blend, 1/2 small red apple (50g, 1.8 ounces), seed and core removed, cut into small pieces to blend. Korean Radish Seeds Buy on Amazon Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Can other vegetables be added to the daikon? Sue, how long do you think it will keep in an air tight mason jar in the fridge? It’s crunchy and not too salty nor not too sweet. Seedland also sells game feeders, spreaders & other planting tools. 4. Add 2 tbs kosher salt, 2 tbs sugar, and mix well. It was all pureed and it wasn’t chunky. Personally, I love that because it adds a lot of flavor to salads and soups. Hi Christina, please check the “note” section near the end of the post. Get the latest recipes from. Here is a list of fruits in Korean. 1lb of seeds create a lot of sprouts. . I am Sue, the creator behind My Korean Kitchen (since 2006). I’m a new reader and am definitely wanting to try this recipe. Thank you for the suggestion to make kimchi fried rice with the over fermented Kkakdugi. A Spicy Korean Radish Kimchi Recipe Packed with Flavor! I haven’t done it myself though. Just be mindful that the radish will shrink as they go through the fermentation process.) Thanks for your feedback. In keeping with Shake Shack’s mission to partner with small, local producers, the kimchi is made in an authentic style by a Portland, Ore. company with Korean owners, Choi's Kimchi. Presentation is always the key to appetite. I realize this would extend my active cooking time but I don’t think i mind. Thank you. . I love hearing how you went with my recipes! Thanks Emily! Also, it is used as a bait for probiotics. Cut the radish into medium sized cubes. 3. (Put a food prep glove on.) © 2006–2021 My Korean Kitchen, All Rights Reserved. C013 Korean Cuisine Garden. I cut mine very small, but still is chunky. Grab your free guide here and learn in about 1 hour. Any Kimchi can be eaten straight away but most people eat it after fermenting it for a day or two as it tastes better. If i can make it as kimchi, even without baguio pechay and carrots as what i’ve been doing previously. Sue . Because it has a crunchy texture and a subtle sweet note to it. 1. That’s it. Radish kimchi is one of my favorite types of kimchi (김치). The measure of sugar I use is for the milder tasting green topped, plump mu radish, which is more easily available at Asian food stores in my area. Though I found that these give stronger flavour than the fish sauce. I know I made your Napa Cabbage Kimchi before. South Korea (한국, 韓國 Hanguk), officially the Republic of Korea (대한민국, 大韓民國 Daehan Minguk) is a country in East Asia. You don’t use gochujang when making Kimchi. I think you can. Room temperature also plays a part as during summer you move the kimchi to the fridge sooner. I’ve made this multiple times and this my favorite cubed radish kimchi recipe, thank you for posting. And, I’m very happy with how it turned out. Where can I find them? Your pronunciation will improve significantly if you learn the Korean Alphabet. Gochujang is also combined with fermented soybeans, salt and sweetener (often corn syrup). Hi San, Is it because you’re a vegetarian/vegan? Anywho, I have made this type of kimchi several times before, and wanted to see if you knew why sometimes it comes out crispy and delicious, and others so mushy and nasty! Hi Gina, I wouldn’t say Seollungtang kkakdugi is made with a completely different recipe. Korean perilla and sesame are commonly used in Korean cooking. I’m wondering how I’d modify the technique if I didn’t want to use a mictowave. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Thank you so much for this recipe!! Join 20,000+ other Korean food lovers! Thanks for your suggestion. To make this Kimchi it takes about 1 hr and 15 mins. I wanted to know what we can replace for fish sauce. So whenever I get a craving I’ve got to fork out 39.99$ at my local Korean joint for a big pot that serves 2. (Apparently, this helps them to breed well, and kimchi with more probiotics tastes best.) I’ve tried the above recipe and it went well. Thank you. 4. This is strictly prohibited. Kimchi has been such a fun way to experiment with different vegetables. (I don’t like Sundae either.) I’ve made this radish one and I love it. Mix all the kimchi base ingredients (*except for 2 Tbsp of Korean chili flakes) in a medium sized bowl. (By adding this chili flakes separately and earlier than rest of the kimchi base, you are giving a nice vibrant colour to the radish. Move the seasoned radish into an air tight glass container (1.5L glass jar for the above-listed quantity) and leave it at room temperature for between 6 to 24 hours depending on the temperature (I left mine out for 1 day with early spring temperature.). :)). I would love to try it but unfortunately it’s nearly impossible for me to get some of the ingredients :/ Also, personally would you prefer to use fish sauce or saeujeot or a mix like I saw you recommend in another comment. I thought this was standard way of expressing it in recipe writing. Let is sit on the counter in “cool” (65F/20C) conditions for a few days, and off into the fridge. It describes the motion of cutting food in cubes. You said flakes, and asian market didn’t have “korean” flakes so I got asian flakes which were much bigger… Did you actual blend in a blender or food processor the onion and apple? Sue is it ok to leave out the kimchi in the kimchi container with/vacuum lid outside in room temperature ? Just be mindful that the radish will shrink as they go through the fermentation process.) You will have to pickle the cabbage in salt as well. , Hi Sue, Unsubscribe at any time. When you say blend onion and apple do you mean put it in a food processor or blender? It’s such a great “snack” to munch on. You know what, I have been adding a little more sugar because I’ve heard it helps feed the bacteria…Not a ton of sugar, but more than usual. Move the seasoned radish into an air tight glass container (1.5L glass jar for the above-listed quantity) and leave it at room temperature for between 6 to 24 hours depending on the temperature (I left mine out for 1 day with early spring temperature.). Hi Lili, Your kimchi should be fine in a big container. Pepper "Hot, medium or mild?" Is it ok to have that gap? Skim off the foam. i tried my first batch of radish kimchi ( kkakdugi) using your recipe and it came out so good. I even remember snacking on raw radishes when my mum was slicing them in her kitchen. Enjoy! Also, I’m not sure about adding the garlic after Kimchi is made since I don’t have that experience. Good to know, and we love kimchi fried rice. Crunchy, tangy, perfect. The English spelling is just an approximation of the sounds. Set aside. So I think it would be less accurate to include these “resting time” in the recipe as it’s subjective. These glass jars are called mason jars with clamp lid. Hello Sue, It’s really not my kind of thing. . . Great balance of flavors and easy to make. I made the seasoning paste without it and am wondering if my kimchi will be OK without it and if the garlic serves any purpose other than flavour in this recipe. https://mykoreankitchen.com/2015/07/11/essential-korean-cooking-ingredients/ and https://mykoreankitchen.com/2006/12/15/chili-powder-gochutgaru-in-korean/ Some manufacturers call it chili flakes while others call it chili powder. Cut the beef into thin bite size pieces (1 to 1 1/2 inch). You can easily buy … ). Thank you for sharing. I’m so pleased to hear that! Other than that, I have all of my ingredients ready to try my hand at making Kkakdugi! Let me know how yours turn out. , Hi Sue, I removed the baking paper half way through, because it looks silly..haha. . , Hi! The name originates from kkakduk sseolgi (깍둑설기) in Korean. My Korean Kitchen delivered to your email inbox. After a month, mmmm! . Mix the chili flakes with the radish evenly. Maybe you can try that method instead of adding more sugar. I want to make both types of kimchi at the same time. I made the recipe and divided the results into to mason jars. I used a mix of Daikon from my CSA and radishes from my own garden. If it’s for preservation, can I add it later? I hope you enjoy my other recipes also. http://www.onionsaustralia.org.au/about-the-industry/onion-varieties/ Enjoy the kimchi! My only grouse, it didn’t turn sour enough. I haven’t tried those sweeteners but I would think you can substitutes for sugar. Would Korean fine sea salt work instead? I’m obsessed with this banchan. The answer to this critical question, especially as it relates to Southeast Asian food, boils down to peppers. Rinse in cold water and pat dry. It will be too sweet and dark. Thanks for your help. Will try other of your brilliant recipes! Thanks for stopping by! I absolutely love your website and eating Korean food! Is it something I could find in the local Asian store perhaps? Great to hear you enjoyed it! Korean radish,mu (무), tastes best during late fall and winter. . Looking forward to making some of your other recipes! I keep gochujang on hand. Kuenzang – BHUTAN. Here I talk all about my love and passion for Korean food and Korean fusion food. After that keep it in the fridge. Hi Su, the glass container that I could find was alittle bigger. https://mykoreankitchen.com/2015/07/11/essential-korean-cooking-ingredients/ I’ve never used stevia before so I don’t know how it will turn out. , This is fantastic!…..I changed the apple to Asian pear and sugar to turbinado because those were what I had handy and it came out great Hi Sue, can I use salt instead of fish sauce and stevia with raw sugar? Hi Maria, Salt will do the most of preservation work. Good to know you can freeze the sauce! Hi! Hi Amanda, I added rice porridge to feed the bacteria here. Kkakdugi is commonly paired with these main dishes: Korean ox bone soup (Seollengtang, 설렁탕), Beef short rib soup (Galbitang, 갈비탕) and Korean knife cut noodles (Kalguksu, 칼국수). Radish kimchi is one of my favorite types of kimchi (김치). (Of course, it could be different depending on your familiarity with ingredients and these types of cooking.) Just like sushi, there are fillings like sushi with meat, spinach, tofu, pickled radish, and egg roll. I used brown onion. I’m so pleased to hear that. Great! After that keep it in the fridge. Thanks Sue, made this today with liquid aminos instead of the fish sauce. But I can’t find the recipe. https://mykoreankitchen.com/fresh-napa-cabbage-kimchi-salad-baechu-geotjeori/ It is made a bit differently. (I could be wrong. I happened to buy a lot of raddish in a cheaper price just now. (It could be smaller or bigger if that’s what you prefer. Rice flour is used to make the kimchi base stickier so that it holds onto the radish well. It's free! , 간편 스타일의 떡볶이 레시피는 여기 있어요. Reduce the heat to medium high and continue to boil, covered, for 10 minutes. & Great that it worked well with liquid aminos too. You can look this item from this blog post. I’m in the process of making this now. Make sure you don’t burn it. http://amzn.to/1DoKKUk Or you could try kitchenware stores. It has to be chili flakes, preferably Korean. So tasty! When did you make the kimchi? It takes at least 1-2 weeks until it develops proper sour and tangy flavor. They are juicy and slightly sweet. Can I add some cabbage to this? I just love radish kimchi so much, I am amazed by how yummy and simple to make. (yes I did buy your korean kimchi container with vacuum lid 2.5 gallon size) we love kimchi but wondering if instead of one day like you do, will the mixture become too marinated ? They are so yummy!! Thank you so much! Korean radish is a variety of white radish and has firm crisp flesh and a slightly sweet and peppery taste. Are you in summer season? I only put 1 day outside before putting into fridge. But if you don't like radish-like flavors, it's probably best to pick another seed blend. Hi, Many Koreans say Kkakdugi made in mid to late autumn (October to December) tastes best as it is the Korean traditional radish harvest season. Radish is one of my favourite and gimchi is my ultimate. That’s awesome! Blend the onion and apple with the fish sauce in a blender. You’ll also need a green onion, garlic, salt, gochugaru, sugar, sesame seeds, rice vinegar, and fish sauce. Its spice and crunchy texture make it one of the most popular types of kimchi. Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. See below. The radish kimchi should start to taste nice from Day 3. I like this recipe, it was very easy to follow. So I would give it a go! 5. Some $1 stores (bargain stores) also sell them. What would the kkakdugi taste like if I didn’t use it compared to if I used it? Wow, Sue! (It can take a few minutes as the liquid isn’t as much as the solids.) I used a quick method that’s common in Korean cooking to make a beef soup base. . How did you get it to be so fine? Sweet & tangy pickled daikon radish recipe with a crisp crunch! I don’t think I’ve ever tried Gopchang Jeongol. I made this a couple of days ago. Lol I was confused because I’ve seen some cabbage kimchi recipes that call for the rice flour paste. Lol. What are you expecting? I’m not quite sure why you say there’s discrepancy in my explanation. Amazing thanks for sharing nutrition information too the recipe is solo tasty . Not only your kimchi will taste different to a regular kimchi, it will also have different texture. In a medium pot, sauté the beef until all the pieces turn brown. I personally like my kkakdugi on the sour side with a hint of sweetness instead of on the sweeter side. (I used to call it chili powder but now I call it chili flakes as it seems more accurate.) Did my 1sr ever kimchi using this recepi by you. Although Korean radish, mu (or moo), is a cool weather vegetable, kkakdugi is enjoyed all year round! Because it has a crunchy texture and a subtle sweet note to it. On a completely separate note, I’ve been looking for those glass jars for a crafts project, but I have no idea what they’re called. While waiting, chop the green onion into small pieces and make the kimchi base. Thanks for sharing this recipe , Hi Lily, That’s so great to hear! Mix the chili flakes with the radish evenly. I look forward to making more:). (You can see that from my video tutorial.) I’m so pleased to hear that you’ve been enjoying this recipe so much! Mix all the Kimchi base ingredients (*except for 2 Tbsp of Korean chili flakes) in a medium sized bowl. I don’t think they tasted sour during this time period. Yes, blend the onion and apple in a food processor or blender. Could this be done stovetop? Also, my mum believes that it will help the Kimchi base to smear well into the radish). Help. I didn’t even think of placing baking pager, but it certainly sounds interesting! Put the cubed radish into a large mixing bowl and add the sugar and the salt and mix them well. I had already put the sugar and salt on the radish by the time I realized that my family had eaten the whole head of garlic I had while I was out (!!!!!!). It’s good to hear it still tasted good without the fish sauce. The Korean Cuisine Garden features traditional Korean red peppers for making red chili paste (gochujang) and a Korean cabbage used for making kimchee. Buy one that is firm and heavy. Put into a large bowl. Due to humid weather in Singapore, it is nicely fermented after 6 hours at room temp. After having some pickled daikon at a Korean restaurant, I was inspired to make this. (That happens!) It’s a proprietary combo of fermented napa cabbage, daikon radish, carrots, garlic, … Turns out BEAUTIFUL! I hope someday i will be able to make it myself. Enjoy! I wouldn’t use gochujang as a gochugaru alternative.