Radish Kimchi Recipe

Recipe for Radish Kimchi

This vibrant Radish Kimchi brings the perfect balance of crunch and heat. Made with crisp daikon radish cubes, garlic, ginger, and Korean red pepper flakes (gochugaru), it’s a flavorful fermented side dish that gets better with time. Traditionally paired with warm soups like seolleongtang or eaten as a banchan with rice, it's a staple in Korean households for good reason. Whether you're a kimchi lover or trying fermentation for the first time, this simple recipe delivers bold, tangy flavor and that signature kimchi kick.

Korean

Side Dish

Vegetables

schedule

Cook Time
20min

group

Servings
6-8

readiness_score

Difficulty
Easy

Ingredients

Korean or daikon radish
3 Tbsp gochugaru (red pepper flakes)
1 1/2 tsp fish sauce
1/2 onion
2 garlic cloves
1 tsp ginger
2 Tbsp sugar
1 Tbsp salt
2 Tbsp rice flour
1/2 cup water
Green onions

Instructions

Peel and chop radish into cubes, add to bowl with salt and set aside for 10 minutes.
In a blender add onion, garlic, ginger with a little water or water from radish. Blend until smooth.
To a pot with water add rice flour and heat until thickened while stirring.
Add in fish sauce, sugar, and gochugaru. Mix on medium heat until it forms a thick paste.
Drain radish and add chopped green onions along with the red pepper paste.
Mix well and store in an airtight container.

Cooking Tips

Eat fresh or leave on the counter overnight to begin fermenting then store in fridge.