Kimchi in Korea breaks down to so much; it doesn’t just mean napa cabbage or the kimchi that people in the U.S. are used to eating. Radish kimchi reminds me of picnics and school trips when I lived in Los Angeles. It has the familiar flavors of napa kimchi but with a crunch, and it’s the perfect side dish for kimbap or for galbitang on a cold night. Eat it immediately if you like a more “fresh” kimchi, or you can seal it in a jar and store at room temperature for one day, then refrigerate for at least one week before enjoying. It’s equally delicious at every stage.
Kkakdugi (Radish Kimchi)
Serves | 10 |
- 5 lb Korean radish, cut into ¾-inch cubes
- 2 Tbsp salt
- 2 Tbsp sugar, divided
- 4 cups gochugaru (Korean chile flakes)
- 3 Tbsp minced garlic
- 1 tsp minced ginger
- ½ cup sliced scallions, cut on the bias
- 5 Tbsp salted anchovy sauce or fish sauce
- 1 Tbsp pear purée (optional)
| Preparation | In a medium bowl, toss radish with salt and 1 tablespoon sugar. Let sit, 1 hour. Stir in gochugaru; let sit, 30 minutes. Add remaining ingredients; toss to incorporate.