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…
If you can’t find Korean radish, you can go with daikon radish which is easier to find.
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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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
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.
~ If you’re not confident in your knife skills, you can use a mandolin for this step.
~ 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.
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.
~ 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.
9. Mix thoroughly, by hand preferably. Always by hand in my kitchen.
~ 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!