Korean Shredded Radish Kimchi Recipe

In a large mixing bowl put cut radish along with vinegar sugar and salt.

Korean shredded radish kimchi recipe. Radish mixed with kimchi seasoning. The name kkakdugi comes from how the radish is cut cubed and it s known as cubed radish kimchi in english. Korean radish kimchi recipe. Mix all the kimchi base ingredients except for 2 tbsp of korean chili flakes in a medium sized bowl.

Lay on paper towel and get rid of excess water as much as possible. Put the radish into a clean mixing bowl and add 2 tbsp of korean chili flakes. It s an easy kimchi to make. Here i made a popular side dish called musaengchae 무생채.

After one hour rinse the radish in cold running water a couple of times and drain any excess water for 5 mins. Instructions in a large mixing bowl combine radish salt sugar and vinegar. This side dish or banchan is great served alongside fattier asian meals such as spicy korean pork belly. The korean radish is similar to the daikon radish but is shorter rounder and usually has a green shoulder.

Cut the radish into about cubes. It s that time of year again. I ve posted several radish dishes before such as kkakdugi cubed radish kimchi dongchimi radish water kimchi muguk radish soup and munamul stir fried and steamed radish. Ingredients korean radish or daikon kosher salt sugar fish sauce hot pepper flakes green onions garlic ginger.

Radish kimchi seokbakji seasoning with gochukaru garlic ginger anchovy sauce in rice paste in a bowl add radish and kimchi seasoning mix. Kkakdugi 깍두기 is a kimchi made with korean radish mu or moo 무. Simply cut the radishes into cubes salt for a short time and then mix with the seasonings. Korean radish mu or moo is in season.

Also known in korean as kkakdugi this kimchi uses cubed daikon rather than the standard cabbage kimchi. Radishes are essential to korean cuisine and show up in salads stews soups braises kimchi and banchan side dishes. Put a food prep glove on. Use plastic gloves your hands may sting later if you use your bare hands to mix everything well so that each radish piece gets nicely coated with the red stuff.

As you start to mix you will see that the liquid will be more than what you put in because the sugar and salt is drawing the water out of the radish. Drain well and squeeze out excess water. Directions toss the daikon with the pickling salt and let stand for 5 minutes. Toss all the ingredients together.

Leave them on the counter overnight then refrigerate.