radish kimchi

How to make crunch and delicious Korean radish Kimchi (Kkakdugi)

Korean Radish Kimchi (Kkakdugi)

Korean radish ((2.5 pounds),

green onion

Tbsp raw sugar

Tbsp rock salt (or Korean coarse salt)

red apple

Korean fish sauce

Tbsp minced garlic

Tbsp minced ginger

Korean chili flakes ((gochugaru))

water

Tbsp rice flour

Cut the radish into medium sized cubes. (It could be smaller or bigger if that’s what you prefer. Just be mindful that the radish will shrink as they go through the fermentation process.) Put the cubed radish into a large mixing bowl and add the sugar and the salt and mix them well. Leave it for 1 hour at room temperature.

While waiting, chop the green onion into small pieces and make the Kimchi base. Blend the onion and apple with the fish sauce in a blender. (It can take a few minutes as the liquid isn’t as much as the solids.) Make the rice porridge by mixing the water and the rice flour in a bowl and heating them up for 1 min in a microwave. (It could be shorter or longer depending on the output power of your microwave). It should give you a mildly runny porridge texture. Mix all the Kimchi base ingredients (*except for 2 Tbsp of Korean chili flakes) in a medium sized bowl.

After one hour, rinse the radish in cold running water a couple of times and drain any excess water for 5 mins.

Put the radish into a clean mixing bowl and add 2 Tbsp of Korean chili flakes. (Put a food prep glove on.) Mix the chili flakes with the radish evenly. (By adding this chili flakes separately and earlier than rest of the Kimchi base, you are giving a nice vibrant colour to the radish. Also, my mum believes that it will help the Kimchi base to smear well into the radish). Add the chopped green onion and the Kimchi base and mix them evenly and thoroughly.

Move the seasoned radish into an air tight glass container (1.5L glass jar for the above-listed quantity) and leave it at room temperature for between 6 to 24 hours depending on the temperature (I left mine out for 1 day with early spring temperature.). After that keep it in the fridge. (The best temperature for storing any Kimchi is 6 degree Celsius (42.8F).)

Bachelor kimchi is a popular radish kimchi made with Ponytail radish. It retains its crunchiness even after the long fermentation. This mild radish kimchi is fun to make and delicious to eat! I believe everyone should make this at least once.

Bachelor Kimchi (Ponytail Radish Kimchi)

lb young radish bunches

Korean coarse sea salt

pollock (or 5-6 dried large anchovies)

sweet rice flour (chapssal-garu)

onion

apple (diced)

garlic

ginger

Korean anchovy sauce

Korean salted shrimp (optional)

sugar

Korean chili flakes (gochugaru)

Clean the radish by scraping off the dirty surface and cut off the tail. Keep the green leafy stem part is attached to the radish. Cut the white part of radish in half of quarter if they are too big. Rinse them well.

In a large shallow bowl on in a kitchen sink, place the radishes and sprinkle with sea salt evenly all over. Let them soak for 2 hours, turning once or twice. When the radishes seem wilted and lifeless, rinse in a water a couple of times and drain in a colander. Let them sit while you are getting the filling ready.

Meanwhile, in a small pot, combine dried pollock or anchovies with 2 cups of water and bring to boil, simmer for 5 minutes. Strain to reserve 3/4 cup + 2 tablespoon of stock. Discard the fish.

In a small pot, combine 3/4 cup of reserved stock with 2 tablespoon of sweet rice flour. Bring them to med-high heat to boil and thicken, whisking constantly. This is the sweet rice paste (You will only use 1/2 cup of this paste). Let it cool.

In a blender, combine onion, apple, garlic, ginger, salted shrimps (if using), with the reserve 2 tablespoon of fish stock. Puree them until very smooth. Transfer the mixture to a mixing bowl, add 1/2 cup of the reserved sweet rice glue, Korean chili flakes, anchovy sauce, and sugar. Mix well and let it sit for 10 minutes for the chili flakes to soften up.

In a large shallow mixing bowl or a baking pan, place the radishes and smother with the chili mixture. You might need to do this in batches to avoid overflowing. Toss, rub and incorporate the chili mixture to evenly coat the radishes and its leafy stems.

Store the radish kimchi in a airtight container and let it sit on the room temperature for 2 days first, then store in the refrigerator for 5 more days. Your bachelor kimchi should be ready to eat. (Toss the kimchi with the kimchi juice on the bottom)

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Korean Radish Kimchi (Kkakdugi)

Bachelor Kimchi (Ponytail Radish Ki...

Top 2 radish kimchi recipes from across the web

The most viewed radish kimchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Radish Kimchi (Kkakdugi)

Bachelor Kimchi (Ponytail Radish Ki...

The most viewed radish kimchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine