Craving a quick and flavorful kimchi that packs a punch? Look no further than this 30-minute cubed radish kimchi recipe! This vibrant side dish, perfect for any meal, is surprisingly easy to make, even for kimchi novices. Forget lengthy fermentation processes; this recipe delivers the satisfying spicy-tangy crunch you love in a fraction of the time, using readily available ingredients. The perfectly balanced flavors of spicy gochugaru, fragrant garlic, and refreshing radish will tantalize your taste buds.
This recipe offers a simplified approach to traditional kimchi-making, perfect for busy weeknights. Each step is clearly explained, making it accessible even if you've never attempted kimchi before. Ready to dive in and create your own batch of this delicious and healthy condiment? Let's get started with the easy step-by-step process outlined below!
Tools Needed
- Knife
- Mixing bowl
- Food processor
- Airtight container
Ingredients
- Korean radish (or daikon)
- Salt
- Apple (or Asian pear): 1/2
- Onion: 1/2
- Ginger: 1 piece
- Scallions
- Garlic
- Sugar
- Fish sauce (or soy sauce)
- Korean hot pepper flakes (Gochugaru)
Step-by-Step Instructions
Step 1. Prepare the Radish and Make the Paste
- Peel the Korean radish (or leave the skin on if very fresh). Cut off the ends, slice into thick rings, then chop into cubes.
- Slice half an apple (or Asian pear), half an onion, a piece of ginger, and chop some scallions.
- In a food processor, combine the apple/pear, onion, ginger, garlic, sugar, reserved radish liquid, and fish sauce (or soy sauce). Blend into a smooth paste.
Step 2. Salt and Rinse the Radish
- In a large bowl, add the radish cubes and sprinkle with salt. Let it rest for 15 minutes, then rinse and drain, reserving about 3 tablespoons of the radish liquid.
Step 3. Combine and Season
- Gently stir the Korean hot pepper flakes into the paste, then add the scallions and mix.
- Combine the radish cubes with the kimchi paste, ensuring all the radish is well coated.
Step 4. Ferment (Optional) and Serve
- For immediate consumption, enjoy as is. For fermented flavor, place in an airtight container at room temperature for about 6 hours, then refrigerate for 3-7 days.
Read more: Easy Korean Cucumber Kimchi (Oi Sobagi) Recipe
Tips
- Sugar helps balance the taste and aids fermentation.
Nutrition
- Calories: varies
- Fat: varies (g)g
- Carbs: varies (g)g
- Protein: varies (g)g
FAQs
1. Can I use a different type of radish?
Yes! While Korean radish is ideal, daikon radish works well as a substitute. Just be mindful that the texture might vary slightly.
2. How long can I store the kimchi?
Store the kimchi in an airtight container in the refrigerator for up to 5 days. The flavors will develop further during this time.
Enjoy your freshly made 30-minute cubed radish kimchi! Its vibrant flavor and satisfying crunch will elevate any meal. Now go forth and impress your friends and family with this quick and delicious kimchi recipe.