Korean Young Radish Kimchi

Quick answer

Total time: 30 min
Level: Medium
Servings: 4 servings
Ingredients: 5

About this dish

Young radish greens and their slender stems are salted briefly, dressed in a gochugaru-based paste, and fermented into a kimchi that defines Korean summer eating.

The greens are more delicate than mature radish, absorbing the seasoning quickly while retaining a refreshing crunch that lasts well into fermentation. Gochugaru and anchovy fish sauce form the backbone of the paste, delivering heat and deep umami in equal measure, while garlic lends a pungent undercurrent that mellows as the fermentation progresses. Once dressed, the radish greens release their own moisture, creating a naturally occurring brine that becomes the hallmark of yeolmu kimchi: a tangy, chili-flecked liquid that can be spooned over cold noodles or rice. Even half a day at room temperature kicks off the fermentation, introducing a sharp, fizzy acidity that signals the kimchi is alive. Transferring it to the refrigerator slows the process and stabilizes the flavor at a bright, appetizing sourness. Draped over bibim-guksu or naengmyeon, it brings a cooling, spicy bite that defines the Korean summer table.

Ingredients

servings

IngredientAmountUnit

Young radish500 gg

Red pepper flakes3 tbsptbsp

Fish sauce2 tbsptbsp

Garlic4 clovescloves

Salt2 tbsptbsp

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Instructions

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

6 steps

1

Season

Trim away wilted leaves from 500 g young radish, rinse several times to remove grit, and cut into 5 cm pieces.

Shake off excess water gently so the slender stems stay intact before salting.
2

Season

Sprinkle 2 tablespoons salt mostly over the stems first, then lightly over the leaves.

Let the radish sit for 30 minutes, turning once, until the stems bend softly without snapping.
3

Control

Rinse the salted radish twice in cold water to reduce excess salinity and any earthy smell.

Drain in a colander for 10 minutes, but do not squeeze hard or the greens will bruise.
4

Season

Coarsely mince 4 garlic cloves and mix them with 3 tablespoons gochugaru and 2 tablespoons fish sauce.

Let the paste stand for 5 minutes so the flakes hydrate and turn deep red.
5

Step

Add the paste to the drained radish and toss by lifting from the bottom.

Avoid hard kneading, which can bring out grassy bitterness, and stop when the stems and leaves are evenly red.
6

Step

Pack the kimchi firmly into an airtight container, pressing out air and keeping the greens under their forming brine.

Ferment at room temperature for 8 to 10 hours, then refrigerate when bubbles and a tangy aroma appear.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Delicate young radish greens absorb gochugaru seasoning to form a naturally refreshing summer kimchi brine.
Finish cue: Pack the kimchi firmly into an airtight container, pressing out air and keeping the greens under their forming brine.
Avoid this: Drain in a colander for 10 minutes, but do not squeeze hard or the greens will bruise.
Storage and reheating: In summer fermentation is fast - refrigerate sooner to keep it fresh.