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Daikon Radish Kimchi

Try this recipe for Daikon Radish Kimchi from a 'Koreatown: A Cookbook'
Daikon Radish Kimchi


Daikon Radish Kimchi

Daikon radish is another common kimchi, which soaks up the marinade phenomenally well and remains addictively crisp for a few days.

Recipe courtesy of Stuart Brioza.

Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.



For the cure:

  • 3 Tablespoons sugar
  • 3 Tablespoons kosher salt

For the kimchi marinade:

  • 1/2 Cup peeled, cored and chopped Asian pear
  • 1/2 Cup coarsely ground gochugaru
  • 1/4 Cup fish sauce
  • 2 garlic cloves, minced
  • 2 Tablespoons sugar
  • 2 Teaspoons minced ginger
  • 1 Pound daikon radish, trimmed, peeled and cut into 1-inch cubes


For the cure:

This simple cure is used to draw out extra liquid and add additional seasoning.

For the kimchi marinade:

This is what gives the kimchi its guts: a blend of sweetness, heat and brininess. Using a quality fish sauce is important, so we prefer to spend a little bit extra on a smaller-batch Vietnamese brand called Red Boat. 

Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a food processor and run until smooth. 

In a large pickling jar or lidded container, combine the daikon and 4 tablespoons of the Cure Mix; let sit 15 minutes. Drain the excess liquid, then add 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for at least 2 hours. This kimchi will keep up to 2 weeks, refrigerated, but is at its crispest within a few days.