Main ingredients 🥩
radishred pepper powderpickled gingerpickled garlicsquid sauceshrimp pastemonosodium glutamateoniongreen onion
Jung Ho-young's Simple Seokbakji
A crisp and refreshing simple seokbakji made by salting radish without rinsing after soaking, perfect for winter.
🙋 Recommended for
- ⭐ Those who want a very quick, no-fuss radish kimchi without going through complex kimjang procedures.
- ⭐ Those who want to make their own crisp, tangy seokbakji to serve alongside ramen or soup-based dishes.
Ingredients needed 🛒4 servings
- radish 1 piece
- sugar 1 tablespoon (for salting)
- salt 1 tablespoon (for salting)
- red pepper powder 7 tablespoons
- pickled ginger 1 tablespoon
- pickled garlic 2 tablespoons
- squid sauce 2 tablespoons
- shrimp paste 2 tablespoons
- sugar 2 tablespoons
- monosodium glutamate a little
- onion 1/2 piece
- green onion 10 stalks
Recipe 🍳
- Wash the radish thoroughly, cut into quarters, then slice into thick, flat pieces of bite-sized size.
- Mix 1 tablespoon sugar and 1 tablespoon salt evenly into the sliced radish and let it sit. (The key is not to rinse after salting.)
- Combine 7 tablespoons red pepper powder, 1 tablespoon pickled ginger, 2 tablespoons pickled garlic, 2 tablespoons squid sauce, 2 tablespoons shrimp paste, 2 tablespoons sugar, and a little monosodium glutamate to make a thick, cohesive seasoning paste.
- Cut half an onion into thick slices, and finely chop 10 green onion stalks.
- Add the seasoned paste, prepared onion, and chopped green onion to the salted radish. Mix gently until the seasoning is evenly distributed and the radish feels moist.
- Slice radish thickly and flat, then salt with sugar and salt.
- Make a savory seasoning paste using red pepper powder, ginger, garlic, squid sauce, shrimp paste, and other seasonings.
- Mix the salted radish directly with the seasoning paste, onion, and green onion without rinsing.
Cooking tips 💡
- Do not rinse the radish after salting—this allows its natural sweetness and refreshing juice to blend smoothly with the seasoning, resulting in a more succulent texture.
- It tastes great immediately after mixing, but letting it sit at room temperature for about half a day enhances its tangy flavor.
- It pairs perfectly with hot soups or noodle dishes like cup ramen or kalguksu.
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