Kimchi Medium

Beet Kimchi

Quick answer

A specialty kimchi made by dicing sweet beets and fermenting them with spicy chili powder and fish sauce seasoning.

It offers a crunchy texture and deep fermented flavor.

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Wash the beet, peel the skin, and cut into 2cm cubes for bite-sized pieces.
2

Season

Sprinkle 20g of coarse salt evenly over the cut beet, mix gently, and let it cure for 40 minutes.
3

Control

Mix 100ml of water and 10g of rice flour in a pot, cook over low heat to make paste, and cool completely.
4

Step

Rinse the cured beet lightly in cold water and drain well on a strainer.
5

Season

Prepare the kimchi seasoning by mixing the cooled rice paste with chili powder, fish sauce, garlic, ginger, and sugar.
6

Season

In a large bowl, mix the drained beet, 4cm scallion pieces, and the seasoning, then transfer to an airtight container.

The cues that matter most while cooking.

Key technique: Crunchy and refreshing radish-style kimchi
Finish cue: In a large bowl, mix the drained beet, 4cm scallion pieces, and the seasoning, then transfer to an airtight container.
Storage and reheating: Mix 100ml of water and 10g of rice flour in a pot, cook over low heat to make paste, and cool completely.