Spicy Korean Radish Kimchi – Asian Recipes At Home (2024)

Fresh Korean radish is julienned into strands and then mixed with a spicy mixture to create a delicious and quick radish kimchi.

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Spicy Korean Radish Kimchi – Asian Recipes At Home (1)

Have you ever tried Korean radish kimchi? It is so good and has a really nice crunchy texture. Unlike traditional napa cabbage kimchi, we are using fresh Korean radish, also known as mu (무), to make this kimchi. There is no cabbage involved in this particular kimchi at all. So it is a really nice change from the more traditional cabbage kimchi and adds variety to your diet and kimchi collection.

Spicy Korean Radish Kimchi – Asian Recipes At Home (2)

You may have seen the cubed radish kimchi in Korean markets or Asian markets. However, for this kimchi, we are julienning the radish. Due to the julienned strips, we think this particular style of kimchi makes it easy to eat with other foods, especially in lettuce wraps. You will also find this type of kimchi served with Korean-style pork belly lettuce wraps (bossam). Yummy!

Key features and tips

This is an easy and quick recipe for making delicious radish kimchi. Just remember, unlike the traditional napa cabbage kimchi, we will not be rinsing the salt off the radish after it has brined in the salt. This is very important. This kimchi is a bit more on the salty side but is why it accompanies something like Korean-style pork belly lettuce wraps (bossam) so well. Where another dish or protein lacks in salt, this kimchi will pack a flavorful punch.

This radish kimchi is delicious eaten fresh right after it is made, or after it ages a bit and starts to ferment. This radish kimchi will give you a great beneficial probiotic boost as well, just as a traditional cabbage kimchi. The longer it ages, the more probiotics.

Spicy Korean Radish Kimchi – Asian Recipes At Home (3)

What ingredients will I need to make this spicy Korean radish kimchi recipe?

Let’s make spicy Korean radish kimchi

Step 1: Julienne and salt the radish

Julienne the radish into ¼” strands. Cover the radish in the ½ cup of salt. Let it sit in the salt for about 2-3 hours.

Step 2: Make the sweet rice powder mixture

Mix cold water with sweet rice powder in a small pot and mix well. Turn on the stovetop to medium-high and boil cold water and sweet rice powder mixture. Make sure to stir it constantly to ensure it does not burn. As soon as it begins to boil, turn off the stove, remove the pot from the burner to let it cool. Set it aside for later.

Step 3: Blend the aromatics and umami ingredients

In a blender, add the garlic, ginger root, brined salty shrimp, fish sauce, and sugar. Blend it until it is a smooth consistency.

Step 4: Combine to make the spicy kimchi mixture

Add the blended mixture to the cooled sweet rice powder mixture. Now is the time to add the red chili pepper powder (gochugaru) to the mixture as well. Mix the spicy kimchi mixture together really well.

Step 5: Put it all together and enjoy!

After 2-3 hours, do NOT rinse off the salt from the radish. Simply add the spicy mixture and the green onions to the salted radish. Mix everything together well. Enjoy!

Spicy Korean Radish Kimchi – Asian Recipes At Home (4)

Serving suggestions

This style of kimchi is a bit saltier than traditional napa cabbage. However, this is why it accompanies something like Korean-style pork belly lettuce wraps (bossam) so well. Where another dish or protein lacks in salt, this kimchi will help to pack a flavorful and spicy kick. This radish kimchi is also great with just a bowl of freshly steamed rice. It is so simple, but the kimchi becomes the flavorful star. We also like to eat this kimchi along with pan-fried tofu. Delicious! It is also great with ramen, noodle soups, and Korean Chicken Ginseng Soup.

Spicy Korean Radish Kimchi – Asian Recipes At Home (5)

We hope you enjoy our Spicy Korean Radish Kimchi recipe!

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Spicy Korean Radish Kimchi – Asian Recipes At Home (6)

Spicy Korean Radish Kimchi

Yield: 24 servings

Prep Time: 3 hours 20 minutes

Cook Time: 7 minutes

Total Time: 3 hours 27 minutes

Fresh Korean radish is julienned into strands and then mixed with a spicy mixture to create a delicious and quick radish kimchi.

Ingredients

Instructions

  1. Julienne the radish into ¼” strands. Cover the radish in the ½ cup of salt. Let it sit in the salt for about 2-3 hours.
  2. Let's make the sweet rice powder mixture. Mix cold water with sweet rice powder in a small pot and mix well. Turn on the stovetop to medium-high and boil cold water and sweet rice powder mixture. Make sure to stir it constantly to ensure it does not burn. As soon as it begins to boil, turn off the stove, remove the pot from the burner, let it cool, and set it aside for later.
  3. In a blender, add the garlic, ginger root, brined salty shrimp, fish sauce, and sugar. Blend it until it is a smooth consistency.
  4. Then add this blended mixture to the cooled sweet rice powder mix. Also, add the red chili pepper powder (gochugaru) to the sweet rice powder mix. Mix the spicy mixture together well.
  5. After 2-3 hours, do NOT rinse off the salt. Simply add the spicy mixture and the green onions to the salted radish. Mix everything together well. Enjoy!

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Spicy Korean Radish Kimchi – Asian Recipes At Home (2024)

FAQs

What to eat radish kimchi with? ›

Kkakdugi is commonly paired with these main dishes: Korean ox bone soup (Seollengtang, 설렁탕), Beef short rib soup (Galbitang, 갈비탕) and Korean knife cut noodles (Kalguksu, 칼국수). I hope you give my radish kimchi recipe a try soon!

Is Korean radish kimchi healthy? ›

Early research suggests kimchi may strengthen your immune system. The bacteria in kimchi are linked to improved immune function and lower levels of inflammation triggered by diseases. The vitamin C found in kimchi can also help boost your immune health.

How long does homemade radish kimchi last? ›

Properly stored, kkakdugi kimchi can be refrigerated for up to 3 months (its flavor will change over time, becoming more "ripe" and intense as it ages; peak flavor falls around the 14-day mark).

Can I use radish instead of daikon in kimchi? ›

Korean radish is a large, mild white radish used in all kinds of dishes including soups and side dishes. It is shorter and rounder than daikon, but either can be used for this radish kimchi.

What do Asians eat with kimchi? ›

As the national dish of South Korea, kimchi is a staple in kitchens around the world. This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is.

How to serve radish kimchi? ›

First, don't eat it by itself. No Koreans do that. Eat it with a meal. Kkakdugi makes the best side dish to accompany any meal, but also best pairs with soups like Seolleongtang (Ox Bone Soup), Galbitang (Beef Short Rib Soup), and Kalgooksu (Korean Knife Cut Noodles).

Is it okay to eat kimchi every day? ›

Meanwhile, a weeklong study including 100 people found that eating 0.5–7.5 ounces (15–210 grams) of kimchi daily significantly decreased blood sugar, total cholesterol, and LDL (bad) cholesterol levels — all of which are risk factors for heart disease ( 56 ).

Is kimchi good for your stomach? ›

In one study, 20 people with a history of digestive problems ate around half a cup, or 75 grams, of kimchi twice each day for 14 days. They reported significantly reduced symptoms, including less abdominal pain, heartburn, acid reflux, bloating, belching, and passing gas.

Why is my radish kimchi slimy? ›

If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

Why is my radish kimchi bitter? ›

Why does my Kimchi taste bitter/salty? Your Kimchi has probably not fermented enough. Freshly made Kimchi from Korea is known to be slightly bitter and more salty! But this will change overtime to a tangy and umami flavour as it ferments in the fridge.

Is kimchi in a jar good for you? ›

Kimchi is a Korean fermented cabbage dish left to ferment for 3-21 days in a jar. The taste can vary based on the ingredients and spices you add in. Kimchi has many vitamins and nutrients that help you create a balanced diet. The high sodium content in kimchi means you should not eat too much.

What is moo in Korean food? ›

Korean name

Although mu (무) is also a generic term for radishes in Korean, the word is usually used in its narrow sense, referring to the white radish, or more specifically Korean radish (조선무, Joseon-mu). Korean radishes are generally short, stout, and sturdy, and have a pale green shade halfway down from the top.

What are the white spots on radish kimchi? ›

Fear not – it's not mold, it's yeast! Researchers say just skim it off, rinse the veggie, heat it and it's totally safe to eat. The World Institute of Kimchi (WiKim) released a study on the hygienic safety of the yeast strains that form on kimchi, a report which was published in the Journal of Microbiology.

Can I eat Korean radish raw? ›

Korean radishes can be chopped and tossed into salads, thinly sliced and layered into sandwiches, wrapped into fresh spring rolls, or cut into sticks and served with dips on appetizer platters. The radishes can also be incorporated into cooked preparations, developing a soft and tender consistency.

What do you eat Korean radishes with? ›

My favorite dip for raw daikon radish sticks is ssamjang, a combination of gochujang (Korean fermented pepper paste) and doenjang (Korean fermented soybean paste) with sesame oil, grated garlic, and sesame seeds. Daikon radish is also a lovely addition to any clear soup or stew.

What do Koreans eat pickled radish with? ›

Pickled radish, called chikin-mu (치킨무, "chicken radish") in Korean, is a radish dish served and eaten with Korean fried chicken.

What do you eat with Korean yellow radishes? ›

Korean pickled radish, with its perfect balance of sweetness, sourness, and a hint of spice, can be a great flavor boosting to any dish. You can add it as a refreshing and crunchy topping to your salad, slice it to garnish your ramen noodles, or simply eat it as a low-calorie healthy side dish.

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