Guessipes

Banchan – Radish Kimchi

Posted by Alana on

A Banchan collection isn’t complete without what is probably the best known of all the Banchan – kimchi! While you can make Kimchi using a variety of different vegetables, cabbage is the most common. But of all the kimchi my favorite is Radish Kimchi. I can’t get enough of the firm crunch of the radish, and this version is great because it doesn’t require days of fermentation like a lot of kimchi does.

Guessipe

  • 2 lbs white radish (Korean radish or daikon), peeled and cubed
  • 1 TBSP salt
  • 1 TBSP sugar

marinade

  • 1/3 cup Korean red pepper
  • 2 green onions, chopped
  • 3 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1/8 cup fish sauce
  • 1/4 cup radish juice

Mix the radish, salt, and sugar. Set aside for 30 minutes. Pour the juice that releases from the radish into a bowl. Combine the radish and all marinade ingredients.

Daikon Kimchi ingredients

Toss until well coated. Refrigerate and serve cold.

Daikon Kimchi