📝 About This Recipe
Seokbakji is a beloved rustic radish kimchi characterized by its large, irregularly cut squares that offer a satisfyingly loud crunch. Unlike the smaller, uniform cubes of Kkakdugi, Seokbakji is traditionally served alongside hearty Korean soups to provide a refreshing, tangy contrast. This recipe balances the natural sweetness of Korean Mu radish with a savory, umami-rich paste, creating a fermentation masterpiece that improves with every passing day.
🥗 Ingredients
Main Ingredients
- 2 kg Korean Mu Radish (approx. 4.5 lbs, peeled and cut into 1.5-inch squares)
- 1/2 cup Korean Coarse Sea Salt (specifically for pickling/kimchi)
- 2 tablespoons Granulated Sugar (used during the salting process)
Rice Porridge Base
- 2 tablespoons Sweet Rice Flour (also known as glutinous rice flour)
- 1 cup Water
Kimchi Seasoning Paste
- 1 cup Gochugaru (Korean red chili flakes)
- 1/2 cup Fish Sauce (anchovy or sand lance sauce)
- 3 tablespoons Saeujeot (salted fermented shrimp, finely minced)
- 1/4 cup Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 1/2 piece Onion (pureed or finely grated)
- 1/2 piece Asian Pear (pureed for natural sweetness)
Vegetables & Finish
- 6-8 stalks Green Onions (cut into 2-inch lengths)
- 1/2 cup Fresh Oysters (optional; cleaned and rinsed for extra umami)
👨🍳 Instructions
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1
Peel the Korean Mu radishes and cut them into large, flat squares roughly 1.5 inches wide and 0.5 inches thick. The irregular 'rustic' shape is what defines Seokbakji.
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2
Place the radish pieces in a large bowl. Sprinkle with the coarse sea salt and 2 tablespoons of sugar. Toss thoroughly by hand to ensure every piece is coated.
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3
Let the radish sit at room temperature for about 1.5 to 2 hours. Every 30 minutes, give them a toss to redistribute the brine that begins to form at the bottom.
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4
While the radish is salting, prepare the porridge. In a small saucepan, whisk the sweet rice flour and water together. Simmer over medium heat, stirring constantly until it thickens into a translucent paste. Remove from heat and let it cool completely.
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5
Prepare your aromatics. Use a blender or grater to puree the onion and Asian pear until smooth.
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6
In a medium mixing bowl, combine the cooled rice porridge, Gochugaru, fish sauce, minced salted shrimp, garlic, ginger, onion puree, and pear puree. Mix well and let the flavors meld for 15 minutes.
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7
Check the radish. They should be slightly flexible. Drain the liquid from the bowl, but do not rinse the radish! Rinsing washes away the seasoned saltiness required for fermentation.
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8
Add about 2 tablespoons of extra Gochugaru (not listed in the paste) to the drained radish and toss. This 'primes' the radish and gives them a deep, vibrant red color.
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9
Pour the prepared seasoning paste over the radish. Add the green onions (and optional oysters if using). Using gloved hands, mix everything thoroughly until every piece of radish is generously coated.
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10
Pack the Seokbakji into a clean, sterilized glass jar. Press down firmly as you pack to remove air pockets and ensure the radish is submerged in the paste.
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11
Leave about 2 inches of headspace at the top of the jar, as the kimchi will expand and release juices during fermentation. Wipe the rim and seal the lid.
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12
Let the jar sit at room temperature for 1 to 2 days (depending on the warmth of your kitchen) until you see small bubbles forming. Move to the refrigerator and let it slow-ferment for at least 5-7 days before eating for the best flavor.
💡 Chef's Tips
Always use Korean Mu radish if possible; it is much denser and sweeter than Daikon, which can become mushy. Never skip the rice porridge step, as the starch provides the 'food' for the beneficial bacteria to thrive during fermentation. If you find your kimchi too salty after 2 days, add a few more pieces of unsalted raw radish to the jar to absorb the excess. Wear food-safe gloves when mixing to prevent the chili flakes from staining or burning your skin.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of Seolleongtang (Ox Bone Soup) for the most authentic experience. Pairs beautifully with Bossam (Korean boiled pork belly) and fresh perilla leaves. Use the well-fermented juice from the jar to flavor cold noodle dishes like Naengmyeon. Enjoy as a crunchy side dish with a simple bowl of warm white rice and roasted seaweed.