Radish Kimchi 깍두기 カクテキ
My quick and easy Radish Kimchi recipe is a great side dish that’s easier to make than traditional kimchi. Try it with Galbitang (Beef short rib soup) and Kal-guksu (noodle soup).
Koreans have been eating kimchi for hundreds of years (enough time to perfect the recipe!) and Radish Kimchi is a very popular type. There are many different kinds of kimchi in Korea such as Chinese cabbage kimchi, cucumber kimchi, spring/green onion kimchi, carrot kimchi, come to think of it, if it grows out of the ground, we have a kimchi for it. Radish kimchi is also one of the easiest to make and it is the second most popular kimchi after Chinese cabbage kimchi.
Watch My Easy Korean Radish Kimchi Recipe Video (3m 55s)
I remember as children, my siblings and I while playing in the house would beg my mother for a piece of radish for a snack when my mum was chopping them before cooking. My mum never refused as it was cheap and healthy! Unfortunately, I can’t get Korean radishes in England. I can get Mooli which are much thinner and longer than Korean radishes and not as sweet. It took me a looooong time to figure out how to make radish kimchi with mooli!
You can eat radish kimchi with any Korean soup, rice and side dishes. It goes especially well with Korean beef stew, chicken soup and instant noodles and as such is always served with these dishes in Korea. The crunchy texture of radish kimchi goes really well with meat soup.
Eating Radish kimchi always reminds me of the cold Korean winter. It can get as low as -20°C (-4°F) so we often eat soups and stews and radish kimchi is always one of many side dishes; a real comforting food. My recipe is so good, I like to eat the freshly made radish kimchi on its own with only a bowl of steaming hot sticky rice. Perfect. It’s worth noting that the taste of kimchi changes as it ferments. Freshly made it is crisp, spicy and slightly sweet. As it ferments it tends to mellow and leave a tingly sensation on your tongue. It will keep in a sealed container in your refrigerator for up to 6 weeks. If you like to make more than my recipe, you can double or triple the quantity of the ingredients.
Check out my easy, authentic Chinese Cabbage Kimchi recipe here.
Leave a comment or ask a question at the bottom of the page. I love to hear from you.
- 800 grams of mooli (roughly one big mooli or 2 small ones)
- 120ml/1/2 cup of 7up/Sprite or similar lemonade
- 1.5 tablespoons of coarse salt
- 160ml/2/3 cup of water
- 1 tablespoon of flour
- 5 chopped spring/green onions
- 3 tablespoons of Korean Red Pepper Powder
- 1 tablespoon of pear juice
- 1.5 tablespoons of mashed garlic
- 1 teaspoon of table salt
- 1 teaspoon of sugar
- Peel mooli and cut them into 1cm cubes.
- Wash them and put them in a large bowl. Add the 7up lemonade and coarse salt and leave for 30 minutes. While the mooli is marinating, make the sauce and thickener.
- Add the flour and water to a pan and mix well. Put the pan on a low heat for 3 minutes and stir it continuously until it thickens. Cool the flour mixture completely. If you want gluten free radish kimchi, you can skip this part.
- In a different bowl, add the Korean red pepper powder, pear juice, mashed garlic, salt, sugar and cold thickener and mix well.
- After the mooli has marinated for 30 minutes, drain and rinse the mooli in cold water and mix in the sauce. You can eat it straight away but it tastes much better one or two days later, so, leave the radish kimchi in the bowl for at least one day and then put it in a jar and keep it in the refrigerator for up to six weeks.