Kim Dae-seok's Radish Kimchi
A refreshing radish kimchi made by slicing radishes roughly and coarsely, leaving the skin on like sharpening a pencil, then marinating them with dried chili peppers and seasoned rice for a crisp, cool flavor.
Ingredients needed 8 servings
Recipe
Cooking tips
- Keep the radish skin on to maintain crunchiness even after long fermentation.
- Do not rinse the salted radish—only remove excess moisture, as rinsing washes away essential flavors.
- Using cooled rice instead of glutinous rice flour eliminates the need to cook the paste, delivering rich sweetness and savory depth.
- Coating the radish with red pepper powder first ensures the seasoning adheres evenly and doesn't separate.
Recommended for
- Those who want to make crunchy, refreshing radish kimchi at home, similar to what you'd find in a traditional soup shop's stone-pickled version.
- People looking to easily create a deep, flavorful kimchi without having to cook rice paste—just use cooled rice instead.
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