Cubed Radish Kimchi (Seokbakji)
Seokbakji is the perfect side dish to accompany a steaming bowl of soup!
Ingredients
Main ingredients
- Radish 300 g
- Green Onion 20 g
Seasonings/Sauce
- Chili Powder 4 큰술
- Anchovy Fish Sauce 1 큰술
- Minced Garlic 0.25 큰술
- Sugar 0.25 큰술
- Sea Salt (for pickling) 1 큰술
- Ginger Powder 0.25 티스푼
Nutrition summary
Carbohydrates
13 g
80%
Protein
2 g
12%
Fat
1 g
8%
Cooking steps
-
1
Cut the radish into large fan shapes, about 1.5cm thick.
-
2
Sprinkle 1 tablespoon of sea salt evenly over the prepared radish and let it sit for 40 minutes. Drain the extracted liquid, but do not rinse.
-
3
Add 2 tablespoons of chili powder to the salted radish and mix thoroughly until the radish turns a vibrant red.
-
4
Add 1 tablespoon anchovy fish sauce, 0.5 tablespoon minced garlic, 0.5 tablespoon sugar, and 0.5 teaspoon ginger powder. Mix firmly so that the seasoning coats evenly.
-
5
Add chopped green onions (about 3cm long), mix gently, and let it ferment at room temperature for about a day. Check the tanginess, then store in the refrigerator.
