This crunchy, spicy radish kimchi is a perfect Korean side dish that’s simple to make and full of flavor.
Just cube Korean radish into 1-inch pieces, toss with salt and sugar, and let sit for 1 hour. Drain well.
Cook a quick rice flour paste (2 tbsp rice flour + ½ cup water) until thickened, then cool. Blend garlic, ginger, onion, apple (or Korean pear), and fish sauce until smooth. In a bowl, mix drained radish, paste, blended sauce, and 2–3 tbsp gochugaru. Add sliced green onion or chives if you like.
Pack into jars, leave a little space on top, and let ferment at room temperature for 1–2 days. Then refrigerate.
It’ll be ready in about a week and stays good for months!
Easy to make, bold in flavor—watch the video below for the full demo!
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