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Korean Food Radish Kimchi

TheSquishyMonster's picture
Kkaktugi: Another variation of the great Kimchi. These are crunchy and refreshing and much easier to make than the traditional Kimchi. Afterwards, I'll even show you an even EASIER Kimchi
Ingredients
  Korean radish/Daikon 10 Cup (160 tbs)
  Cold water 5 Liter
  Coarse salt 3 Tablespoon (Soaked in brine and brine discarded)
  Red pepper flakes 1⁄2 Cup (8 tbs)
  Baby shrimp 3 Tablespoon, brined
  Fish sauce/Soy sauce 2 Tablespoon
  Garlic 3 Tablespoon
  Ginger 1 Tablespoon
  Fuji apple 1 Large
  Sweet rice flour 2 Tablespoon
  Sugar 1⁄2 Tablespoon
Directions

GETTING READY
1. Peel the radish and using sharp knife cut it in about 1” cubes.
2. In a bowl, with cold water with coarse salt put radish and let it sit for 30 to 45 minutes.

MAKING
3. In a food processor, place together apples, ginger, garlic and sugar, process all together until well blended.
4. In a saucepan over medium heat, put 1 cup of water, add in sweet rice flour and whisk continuously until the mixture boils and coats the back of a spoon.
5. In a bowl transfer the sweet rice flour mixture and add in the pepper flakes, baby brine shrimps, fish sauce and apple mixture, stir well until all the ingredients are incorporated.

FINALIZING
6. Drain the radish, rinse it twice and add about 3 tablespoons the pepper flake mixture at first.
7. Wear plastic or rubber gloves; massage the radish with your hands.
8. Taste and add more pepper flakes mixture if needed.

SERVING
9. Serve the Kimchi as desired with hot soup, steamed rice, meat or chicken.

TIPS
Allow the kimchi to sit for few hours or overnight if desired to incorporate more flavours.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Course: 
Side Dish
Taste: 
Spicy
Method: 
Brining
Ingredient: 
Radish
Preparation Time: 
60 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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