IllustrationRadish Kimchi (Seokbakji)
Pickles · serves 4 · 20 min + salting
The salt and oil classification for this recipe was assigned automatically. If you scaled it up a lot, taste and adjust the seasoning at the end.
How many servings?
How to make it
- 1
Cut the radish into even ginkgo-leaf slices.
- 2
Put the radish in a large bowl with 1 tbsp of salt and 1 tbsp of sugar and let it salt.
- 3
Mix the seasoning ingredients in the given amounts.
- 4
Once the radish bends softly, slice the onion and scallions and add them.
- 5
Pour the seasoning into the bowl and toss well.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- If the brine is too salty, dilute it with water and pour it back. Vegetables that are already pickled can be rinsed in cold water to draw the salt out.
thebobkim.com/en/recipe/bk0783 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.