Korean Cubed Radish Kimchi
Quick answer
- Active time
- 30 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Cut into 2 cm cubes, the radish stays crunchy beside seolleongtang or gomtang, the milky beef soups it usually accompanies, and turns sweeter as it ferments.
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After salting, only the released water is poured off and the cubes go unrinsed, keeping in the salt and sugar they absorbed.
Ingredients
Instructions
- 1
Cut 1.2 kg radish into 2 cm cubes, place in a bowl, add 35 g coarse salt and 20 g sugar, and let sit for 30 minutes until moisture is drawn out.
- 2
Pour off the liquid that collected from the salted radish once without rinsing the cubes, preserving the seasoning already absorbed.
- 3
Add 70 g gochugaru to the radish and toss by hand until the cubes are deeply stained red, then add 25 g salted shrimp, 25 g minced garlic, and 8 g minced ginger.
- 4
Cut 60 g green onions into 3 cm lengths, add to the bowl, and toss gently one more time so the seasoning is evenly coated over every piece.
- 5
Check that the seasoning coats the radish evenly, then pack it into an airtight container with as few gaps as possible.
- 6
Ferment at room temperature for 1 day then refrigerate; by days 2 to 3 the radish stays crisp while the gochugaru seasoning develops full depth.
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