Korean Radish Kimchi (kkak ttu gi)

Very few modern people these days make kimchi from scratch, especially radish kimchi.  Even fewer people make their own kimchi here in the U.S. 

However, you're in luck!  My mom is one of these few people, and I happened to be in the kitchen when she was making it.  Here's the process. 

1.  She first cut up a bunch of Korean radishes (available at asian grocery stores) into 1" cubes.  These have been soaking in salt water for about an hour, then rinsed and drained.

2.  Next, she added a huge amount of minced garlic, like about 1/3 cup.  Hello Korea.



3.  She also added a small amount of ginger (maybe a tbsp or so).

4.  Next, my mom took one bundle of green onions and chopped them into 1 cm pieces.  Then she added these to the mix.

Helloooo.

5.  Then, she pulled this baby out of the fridge.

These are teeny tiny shrimp that have been salt-packed in a sort of brine.  They are used as a condiment to add that seafood flavor to your dishes.  She added about 1/4 cup of it to the mix.

 

6.  Next comes about a cup of red pepper powder.  Unlike the kind you're familiar with, Korean gochu karu is finer (powder versus flakes).

Yes, a cup of this stuff :)

7.  Finally, Mom topped the whole thing with a generous helping of toasted sesame seeds...

and about 2 tbsp sugar to balance out the taste.  Oh mom :) You're so cool. 

8.  She then put on a plastic glove and hand-mixed the mix.  Mix the mix.

She said that you should do this for a good 5-10 minutes to let the red pepper powder not only get everywhere, but kinda break down and absorb into the radish.

Check that out!  Isn't that pretty?

9.  Then, you add the radish to a large container (glass is preferable).

Put it in the jar and set it out on your counter where it's kinda warm for about 2 days, then put in fridge for 5 days before eating.

This is a great banchan that'll go great with piping hot meat stews, kim bop, or noodles.  It's great for all seasons :)

Now, I know you probably wouldn't make this much of it if you don't have a Korean family to feed, but you can get those mason jars and make a couple to give to Korean-food loving friends.  I know a lot of you are young Koreans out there whose parents would love to you tears if you made this and brought it home for Mom.  :) 

Have a great day!  I hope everyone is having a lovely holiday break with their family and friends!