Jun Dishes

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Korean Pickled Radish Kimchi Recipe

This is a continuation in the series of “banchan” (Korean side dish) recipes. We covered Korean Sesame Spinach in February, if you missed it. Today, we’re going with Korean radish kimchi.

Kimchi’s Korea’s national dish and a staple in every Korean home. It’s like kimchi is literally is stapled to your life if you grew up Korean. I’ll cover “shredded” kind my momz always made…

 

KoreanRadish

If you can’t find Korean radish, you can go with daikon radish which is easier to find.

DaikonRadish

Besides the coloring and size/shape, the Korean radish and daikon radish are different in their texture once pickled. Daikon is softer and a little less crunchy than the Korean radish once prepared. But my momz tells me it’s not a huge difference, so I recommend you use whichever you manage to procure.

At the store, try to pick a radish with not too much damage to the skin and with the greens attached (if you can’t find one with the greens attached it’s no biggie).

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INGREDIENTS:

1 Korean or daikon radish

2 stalks scallion

2 tablespoons Korean Red Pepper Flakes

1 tablespoon salt

1 tablespoon Rice Vinegar (white vinegar is fine too)

1 teaspoon sugar

1 clove of garlic

½ teaspoon Korean Dashida Beef Stock

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DIRECTIONS:

1. Wash and then peel your radish (potato peeler works fine). Slice your radish like you would a potato for potato chips, but thicker-cut. Then further slice the radish into matchstick-sized strips.

PrepRadish

~ If you’re not confident in your knife skills, you can use a mandolin for this step.

2. Once your radish is all sliced into matchsticks, throw them in a large bowl and sprinkle your salt (mixing thoroughly). Set aside.RadishPrep

~ The salt will serve to tenderize the radish and remove any bitterness and excess water.

3. Wash and prep your scallion, then julienne into strips. Most Korean households will chop the scallion into small pieces, but my mother always went with julienned strips. Set aside.

4. Mince your garlic. Set aside.

ScallionGarlic

5. Once your see the radish has “wilted” (10 minutes or so) it’s a sign that you can throw your radish in a colander and drain the excess water in the sink.

DrainedRadish6. Throw your radish back into your mixing bowl and add your vinegar, sugar, dashida beef stock, and your Korean red pepper flakes.

RedPepperFlakes

~ This recipe calls for 1 tablespoon of red pepper flakes, but my mother uses more as you can see in the photo above. You can omit the red pepper flakes if spice is not your thing. 

8. Add your scallion and garlic to the bowl.

PreMix

9. Mix thoroughly, by hand preferably. Always by hand in my kitchen.

Mixed10. Plate and serve with rice and your favorite main dish be it meat or stew.

Korean Pickled Radish Plated

 

It’s been so long since I’ve had this dish, that I took down one whole plate yesterday with a heaping bowl of white rice. Yumm!

Always dishing,

Jun

 

Posted under: Edible Dishes, Side DIshes

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9 comments

  • I so wished I had you with me last month in Ca. We found a marvelous Korean restaurant with all sorts of wonderful sides which we ate but didn’t really know what they were aside from the kimchi. We were the only non asians in the place and the food was out of this world. The owners didn’t speak English and our Korean was limited to Buhlgogi and Bibimbop, which worked out just fine for all. Thanks for the recipes I will for sure be making them. I am huge fan of pickled radishes. My German granny made a variation of them. Yummy for sure.

    • Jun Song on March 14, 2013 at 9:07 am said:

      Reply

      Oh, I’d love to know the German version of this!

      I wish I was there with you at the restaurant. I bet we’d eat everything off the menu ha!

      • Sparky on March 14, 2013 at 5:24 pm said:

        Hers was really simple. She used the small red radishes that she either grew or bought. Sliced them into thin round pieces, salted them, added a splash of vinegar and a pinch of sugar and sliced onions, She used green onions if they were available or diced white onions. One of my favorite ways to eat them was on white bread with cottage cheese. She just served them with Sunday dinner as a side dish. I invented the cottage cheeses sandwich at age 4. I don’t know what measurements she used as she cooked recipe free most of the time. I just do mine to taste. I also add a bit of black pepper to mine.

        If we had been there together, I bet we would have closed the place down. Ah someday, I hope.

      • Jun Song on March 16, 2013 at 11:58 am said:

        Ah, red radishes! Yes! I’m going to try this. I usually use red radishes raw, just for salads. But I will try pickling them like you said! :)

    • Jun Song on March 16, 2013 at 11:59 am said:

      Reply

      Understandable. HA! You can actually omit the red pepper flakes altogether, I’ve had it just purely pickled without it and it’s different but just as good! :)

      Momz has mad knife skills :)

  • Anonymous on May 14, 2014 at 10:01 pm said:

    Reply

    Do you have a non pickled kimchi recipe to share please?? I also love ( turnip) katoogi. I know its spelled wrong!

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