Korean Seokbakji Radish Kimchi
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Seokbakji is a traditional Korean radish kimchi in which large-cut radish cubes are salted for one hour, drained, and tossed with a seasoning of gochugaru, salted shrimp, minced garlic, ginger, and scallion pieces before being set aside to ferment.
Read more
The size of the radish pieces is the most important factor in this kimchi - smaller cuts turn mushy during fermentation as salt and acid break down the cell structure, while large cubes maintain their firm, satisfying crunch throughout the entire maturation period. Salted shrimp here does far more than add salt: its fermented depth provides an umami backbone that gochugaru alone cannot deliver. After one day of fermentation at room temperature, two more days in the refrigerator allow lactic acid bacteria to develop a clean, refreshing sourness. The liquid that the radish releases during this process becomes a flavorful brine - this brine is one of seokbakji's most prized characteristics. Placed alongside a bowl of seolleongtang or gukbap, the cold, crunchy kimchi and its tangy liquid cut directly through the richness of the bone broth, refreshing the palate between spoonfuls. Compared to kkakdugi, seokbakji pieces are larger and more liquid-forward.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Trim the Korean radish and cut it into large cubes so it stays firm during fermentation.
Toss 1400 g radish evenly with 70 g coarse salt, then let it sit for 1 hour, turning once halfway through.
- 2Control
Pour off the liquid released from the radish, but do not rinse it, because the seasoning depends on that salting.
Let the cubes drain in a colander for about 10 minutes until only the surface moisture is reduced.
- 3Season
Mix 5 tablespoons gochugaru, 2 tablespoons salted shrimp, minced garlic, and minced ginger before adding the radish.
Let the paste stand briefly until the chili flakes look moist and slightly darker, which helps it coat evenly.
- 4Season
Add the drained radish and 70 g scallions to the seasoning.
Toss by lifting from the bottom rather than pressing down, so the large radish cubes stay intact and the scallions do not bruise.
- 5Season
Pack the seasoned radish into a container, reducing large air gaps without crushing it.
Press the top lightly until some brine rises, and leave headspace because the radish will release more liquid during room temperature fermentation.
- 6Step
Keep the container at about 68°F (20°C) for 1 day and check it rather than relying on the clock alone.
Rising brine and fine bubbles or fizz show that fermentation is producing carbon dioxide. Once a light sourness develops, move it to the refrigerator to slow the fermentation, then chill for 2 more days.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Large cube-cut pieces ensure Seokbakji radish kimchi stays firm throughout the fermentation.
- Finish cue
- Keep the container at about 68°F (20°C) for 1 day and check it rather than relying on the clock alone.
- Avoid this
- Pour off the liquid released from the radish, but do not rinse it, because the seasoning depends on that salting.
- Storage and reheating
- After one day of fermentation at room temperature, two more days in the refrigerator allow lactic acid bacteria to develop a clean, refreshing sourness.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 7 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Cubed Radish Kimchi
Korean radish, coarse salt
Korean Ponytail Radish Kimchi
coarse salt, minced garlic
Korean Restaurant-Style Kkakdugi
Korean radish, coarse salt