Korean Radish Greens Kimchi
Salt the thick stems first with 45 g coarse salt, mix in the leaves after 10 minutes, and brine for about 30 minutes in total, turning once midway. Rinse twice and squeeze firmly so excess water does not thin the paste. Stir 6 tbsp gochugaru into 120 ml cooled sweet rice paste before the fish sauce, garlic, and ginger, then pack the kimchi tightly, leave it at room temperature for 1 to 2 hours, and refrigerate.
Quick answer
- Total time
- At least 1 day 1 hr 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Thick, fibrous radish green stems grip the seasoning and keep their chew long after the leaves soften.
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The stems get a ten-minute head start in the salt before the leaves join them, so both end up evenly seasoned. Cooled glutinous rice paste holds the chili mixture in place as the kimchi ripens, and sliced onion tempers the heat with sweetness. Longer cold fermentation softens the fibers and deepens the sour aroma, which makes older batches good for chopping into doenjang stew or soup.
Ingredients
Instructions
- 1
Wash 800 g radish greens several times until no grit remains, then trim away any tough outer stems.
Cut them into about 5 cm lengths and separate the leafy parts from the thicker stems for more even salting.
- 2
Sprinkle 45 g coarse salt over the thick stems first, then mix in the leaves after 10 minutes.
Let everything brine for about 30 minutes total, turning once midway so the greens wilt without becoming overly salty.
- 3
Rinse the salted greens twice under running water to remove surface salt.
Taste one stem; if it is sharply salty, rinse once more, then squeeze firmly so excess water will not thin the seasoning paste.
- 4
Stir 6 tbsp gochugaru into 120 ml cooled sweet rice paste first so the flakes hydrate and color the paste evenly.
Mix in 70 ml anchovy fish sauce, 25 g minced garlic, and 8 g minced ginger until smooth and thick.
- 5
Slice 80 g onion thinly and fold it into the seasoning paste.
Add the squeezed greens and toss from the bottom upward, working the paste between the stems so every piece is coated without crushing the leaves.
- 6
Pack the kimchi tightly into an airtight container and level the surface so few air pockets remain.
Leave it at room temperature for 1 to 2 hours, then refrigerate and check the seasoning after one day before serving.
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