Quick Radish Kimchi

The Joy of Quick Radish Kimchi

Quick Radish Kimchi has become one of my go-to recipes for a burst of flavor without the long wait. I remember the first time I made it; I was craving something tangy and spicy, and I was in no mood for a lengthy fermentation process. That’s when I stumbled upon this Quick Radish Kimchi recipe. It’s perfect for those moments when you need a speedy fix that still delivers all the vibrant, punchy flavors of traditional kimchi. I was excited to try it and share it with friends who always rave about kimchi.

The Magic of Simplicity

Quick Radish Kimchi is all about simplicity and freshness. I julienned a large daikon radish, letting it sit with sea salt and granulated sugar to draw out its moisture. The radish’s crunch paired with the spice mix of gochugaru and garlic gives it that authentic kimchi kick. After about 30 minutes, I squeezed out the excess water and mixed the radish with the flavorful spice blend. It was amazing to see how such a straightforward process could result in such a flavorful dish.

Colors and Flavors Unite

As I tossed the radish with the spice mix and added the scallions and julienned apple, I couldn’t help but marvel at the vibrant colors. The kimchi was already looking like a masterpiece. The added apple provided a slight sweetness that balanced the heat from the gochugaru, and the scallions gave it a fresh, crisp bite. If I wanted, I could even add raw shrimp for extra depth, but I often keep it simple. The cilantro, while optional, added a lovely burst of herbal freshness.

A Delicious Transformation

In just 50 minutes, I had a batch of Quick Radish Kimchi ready to enjoy. The radish pieces were perfectly spiced and tangy, with just the right amount of crunch. It’s incredible how such a quick preparation can create a dish that feels so authentic. Whether it’s served alongside grilled meats, rice dishes, or just as a zesty snack, this kimchi never fails to impress. I love how it brings a little taste of Korean cuisine into my kitchen with minimal effort.

Chef’s Notes- Mustard Greens Kimchi

• Drying the Radish: After salting and draining the radish, ensure it is thoroughly dried with paper towels. This step prevents excess moisture from making the kimchi watery and ensures a crisp texture.
• Adjusting Spice Levels: Korean red pepper flakes (gochugaru) come in varying levels of spiciness. Adjust the quantity according to your heat preference. Start with less and add more if needed
• Mixing Thoroughly: Wear gloves when mixing the radish with the spice mix to prevent your hands from staining and to ensure an even distribution of flavors.
• Resting Time: Allowing the kimchi to rest for at least 30 minutes enhances the flavors. The kimchi will continue to develop its taste as it sits.
• Storing Kimchi: Store the kimchi in an airtight container in the refrigerator. It will keep for up to a week, and its flavors will intensify over time.

Quick Radish Kimchi

Recipe by Kimmy

Course: Side Dish, SnackCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

0

minutes

Calories

80

kcal

Resting Time

30

minutes

Total time

50

minutes

Dive into the vibrant world of Korean cuisine with this Quick Radish Kimchi recipe! Perfect for those who crave a burst of flavor without the wait, this dish is a delightful mix of crunchy radish, spicy gochugaru, and tangy vinegar. It’s a must-try for any kimchi lover looking for a speedy fix. Get ready to impress your taste buds!

Ingredients

• Main Ingredients

• 1 large daikon radish, julienned (about 6 cups)

• 2 tablespoons sea salt

• 2 tablespoons granulated sugar

• 2 tablespoons rice vinegar

• Spice Mix

• 5 tablespoons Korean red pepper flakes (gochugaru)

• 2 tablespoons soy sauce

• 2 cloves garlic, finely minced (about 1 tablespoon)

• Additional Ingredients

• 4 scallions, sliced into 2-inch pieces

• 1 medium apple, julienned (about 3 cups)

• 1 bunch cilantro (optional), chopped into 2-inch pieces

• Raw shrimp (optional), cleaned and chopped

• Alternative Ingredients:

• Daikon Radish: Can be replaced with jicama or turnip.

• Sea Salt: Use Himalayan pink salt or table salt.

• Granulated Sugar: Substitute with honey or agave syrup.

• Rice Vinegar: Apple cider vinegar or white wine vinegar can be used.

• Soy Sauce: Tamari or coconut aminos for gluten-free options.

• Garlic: Garlic powder can be used in a pinch.

• Scallions: Replace with chives or leeks.

• Apple: Use pear or firm mango.

• Cilantro: Parsley or basil can be used.

• Raw Shrimp: Use cooked shrimp or omit for vegetarian/vegan.

Directions

• Prepare Radish – In a large bowl, combine the julienned daikon radish with sea salt, granulated sugar, and rice vinegar. Let it sit for about 30 minutes to draw out moisture. Afterward, squeeze out excess water and lay the radish on paper towels to dry further.
• Make Spice Mix – In a separate small bowl, mix together soy sauce, minced garlic, and 4 tablespoons of gochugaru. Set aside.
• Combine Ingredients – In a large mixing bowl, toss the drained radish with the remaining tablespoon of gochugaru until evenly coated.
• Add Flavorings – Pour the spice mix over the radish and add the scallions, julienned apple, and optional cilantro. Wearing gloves, mix everything thoroughly by hand until well combined.
• Optional Addition – If using raw shrimp, mix it into the kimchi just before serving to maintain freshness.

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 80kcal
• Carbohydrates: 18g
• Protein: 2g
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 700mg
• Potassium: 400mg
• Fiber: 3g
• Sugar: 10g
• Vitamin A: 15IU
• Vitamin C: 30mg
• Calcium: 4mg
• Iron: 6mg

FAQs- Mustard Greens Kimchi

Can I use other types of radish for this recipe?

Yes, you can use jicama or turnip if daikon radish is not available. These alternatives will provide a similar crunch.

What can I substitute for rice vinegar?

Apple cider vinegar or white wine vinegar can be used as substitutes for rice vinegar. They will add a slightly different tang, but the kimchi will still be delicious.

Is it necessary to use raw shrimp?

Raw shrimp is optional. You can omit it for a vegetarian or vegan version, or use cooked shrimp if preferred. The kimchi will still be flavorful without the shrimp.

How can I make this recipe spicier?

Increase the amount of gochugaru or add a pinch of hot chili powder to make the kimchi spicier. Taste as you go to find your perfect heat level.

Can I make this kimchi in advance?

Yes, you can prepare the kimchi up to 2 days in advance. Store it in an airtight container in the refrigerator. The flavors will continue to develop and improve over time.