Lim Sung-geun's Crispy Young Radish Kimchi

Name: Lim Sung-geun's Crispy Young Radish Kimchi
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: daikon radish (young radish) 1 bunch (about 1kg); versatile kimchi seasoning paste 400g~500g; lukewarm water 1L; cheon-il salt 1/2 cup; soju 1 cup

This young radish kimchi stays crisp until the very end, thanks to a special brine made with soju.

40 min Difficulty Normal Meat & mains

Main ingredients

daikon radish red chili powder soju lukewarm water

Ingredients needed 4 servings

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daikon radish red chili powder lukewarm water

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Recipe

Wash the daikon radish thoroughly, trim the roots, scrape off any dark spots with a knife, and cut away soiled inner parts. Cut large radishes into quarters and medium ones into halves.
Dissolve 1/2 cup cheon-il salt in 1L of lukewarm water, add 1 cup soju, and mix well. Submerge the prepared daikon radish and let it brine for 2 hours, turning occasionally, until tender but not broken.
Transfer the brined radish to a colander and squeeze out all excess moisture completely.
Add 400–500g of versatile kimchi seasoning paste to the drained radish and gently toss without over-mixing.
Pack tightly into a kimchi crock, pressing down firmly with your hands to remove air pockets, and store.

Clean and cut the daikon radish into appropriate sizes.
Soak the radish in a mixture of water, cheon-il salt, and soju until tender.
Remove all moisture from the soaked radish completely.
Mix in the versatile seasoning paste gently.
Pack into a kimchi crock and press down firmly to expel air.

Cooking tips

Do not peel the entire radish skin—only scrape off dirty black spots with a knife to avoid making the kimchi soften too quickly.
Adding soju during brining helps keep the radish crisp for longer and prevents off odors later.
For long-term storage, ensure all moisture is fully removed after brining, as residual water can spoil the flavor over time.

Recommended for

Those who love tangy, crunchy radish kimchi that pairs perfectly with ramen or rice.
People curious about the secret brining technique for young radish kimchi that stays crisp over time.

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Lim Sung-geun's Crispy Young Radish Kimchi

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Ingredients needed 🛒4 servings