Thank you so much! This is just what I was looking for! You can stop here if you don't want to hear a rant about a hipster Korean bar. I had to look this recipe up because the local "Korean bar" charged $5 for assorted pickles (Kimchi, sweet/spicy cucumber kimchi, kkakdugi, and potato salad with apples?) in the little metal sauce trays meant for sauces with four compartments. No refills on the pickles and and $1 rice by the 3/4 cup sized scoop... all not included with the meal. The tray held about four of those cubes in that one section, now I can make it at home and the "Korean bar" can suck it. Thank you! Also, Gochujang and ssamjang are off the menu so you can't order it on the side for anything. Stingy for a place with $16 single meat entrees with no sides, rice, sauce, or wraps included.
Kkakdugi is my most favorite type of kimchi. My mom took home some when she toured around korea and it was super delicious. I super love the crunchyness and sweetness into it. I now know how to make cabbage kimchi but now I'll do kkakdugi.
Thank you very much. I have been married 44 years to my korean wife. She manages a clothing store and dosent have time to make turnip kimchee. I want to try to make it. I planted lots of Moo this past september and now their almost as big as yours in the video. I understand everything you said. You are an excellent teacher. I cant wait to try. Thank you!!
To save you from sharpening all your knives, you can remove all the dirt and save even more of the vegetable if you use a plastic pot scrubber to take the dirt and very very small amount of skin off.
@@barbarawalker5595 put the kimchi radish in a container then let it rest in the kitchen counter for 12 hours then after 12 hours pop it on the refrigerator then its ready to eat
Hi Seonkyoung, I just had to let you know, I made this. It's very spicy and very addicting. The flavor is awesome. I've had mine for 6 weeks now. Next time I make I'm reducing the amount of spice. Is that ok. I already did it before. I knew it was going to be spicy. But it's still too spicy for me. lol I cut them into tiny little pieces so I can enjoy the flavor without dying. lol Thank you so much. :)
Didn't know Korean use shrimps paste too! Cool! I miss this paste, needed this for my cooking videos!!! I will definitely get it when I visit Singapore n Korea next year. Love this , thanks!
Omygosh I can’t believe I never tried to make this before! This was SOOOOO SIMPLE and DELICIOUS!! That salted shrimp is really the secret to this recipe! Thank you for sharing this recipe!! 🙏🙏🙏
Wow, so easy! I am so glad to see you don't need to peel the radish. I had wondered, and asked on another channel, but she didn't answer me. This looks so good. I am trying to lose weight and I swear, when I have kimchi on-hand, it is so much easier to have a light delicious snack. Your recipe looks so easy and I cannot wait to go to the Asian grocery in a couple days and buy this radish.
+Lesley Victoria I'm planing on doing it (actually for awhile...) just haven't able to organize and done it yet! It will come on my channel, so please tune in!
I love the simplicity of this recipe and also love the fact that you put it into a glass container and not plastic. thanks for sharing. :) Looks delicious. I subscribed first time to you channel and I will have a look at what else you might have.
I Made It !...YUM !....I was buying it already made from Chris (Korean Grocer)..He said that he needed a special kitchen to keep making it for the public....so he walked me around the store and supplied me with everything I need !....Happy...Nice !...
Whoah !! I thought other person using ur yt ch. till i saw when it was uploaded. 5yrs ago😱 Soooo pretty then and now! Hope u make more korean foodies🤪 Love watching ur vids ❤️
Hi Seonkyoung, I was just wondering if there is an alternative to the shrimp for this dish? I would love to make it, but I am allergic to shrimp. Is there anything that you would be able to recommend to use in the place of the shrimp? Thank you!
I've tried making radish pickles before and suceeded but whoof the smell it released during fermentation caused my husband to think he forgot to take out the garbage. Hahaha Is there anyway to avoid the smell all together or should I still expect it?? I'm just asking since I live in studio, smells kind of stick around here. Even if it does I'm still going to do it ;) hahaha My Husband will have to put up with it !
+MsBargainBeauty1 If you put kimchi in a ziplock bag and then place in a tight seal container- it will help. But it's kinda hard to avoid completely... lol
I’d suggest putting it in one ziploc and then putting that one once sealed into another one upside down (maybe even one more later) before putting in an airtight containter. I know it’s cumbersome but I hate the smell but looooove the flavor.
Shannon Sait you need to store them in the fridge for longer storage life, but since the seafood she is using is already fermented it wont cause food poison (unless it is prepared in a unclean way)
Hi Seonkyoung! I'm dying to try this recipe, however I live in Mexico, and although we do have a pretty large Asian section in our supermarkets (cause I've seen that radish), I don't think I've seen those shrimpy things. So my question would be if I can substitute the shrimps with fish sauce and if so how much? Thank you in advance and hope you have a great day! :)
since there is no water added, I think it can last for about 1 month. i would eat the radish with noodle soup, BBQ, or fried rice. and then use the radish water cook with beef(soup) or mix with spicy kimchi tofu soup. i am not korean. but I love their food. yummy!!
Host : there's no way you would fail Me : you don't know me like that FYI, I followed the other RUclipsr recipe for this and failed so I'm counting on you this time 😂
I just recently discovered your channel and I love your videos! And I have a question is there another thing I can sub the shrimp for? My parents are vegetarian and I wanted to make it for them too :)
Rocio Ordonez use soy sauce or vegan fish sauce! I am vegan and i made this so amby times it tasted super awesome, my family are meat eaters and they love it a lot too
Darleen Branch store them in the fridge they can last about 2 weeks, but for me its better to be finish as soon as possible as the more it sits the flavour is going to change. But its still edible as kimchi never expired
![YoungBoy Never Broke Again - Sneaking [Official Video]](http://i.ytimg.com/vi/1ILUps2zDFU/mqdefault.jpg)
![Need a quick fix Bibimbap or Radish Kimchi? 🌶 EASY Korean Radish Side Dish [무생채] #subscribe](/img/1.gif)
Thank you so much! This is just what I was looking for!
You can stop here if you don't want to hear a rant about a hipster Korean bar. I had to look this recipe up because the local "Korean bar" charged $5 for assorted pickles (Kimchi, sweet/spicy cucumber kimchi, kkakdugi, and potato salad with apples?) in the little metal sauce trays meant for sauces with four compartments. No refills on the pickles and and $1 rice by the 3/4 cup sized scoop... all not included with the meal. The tray held about four of those cubes in that one section, now I can make it at home and the "Korean bar" can suck it. Thank you!
Also, Gochujang and ssamjang are off the menu so you can't order it on the side for anything. Stingy for a place with $16 single meat entrees with no sides, rice, sauce, or wraps included.
Kkakdugi is my most favorite type of kimchi. My mom took home some when she toured around korea and it was super delicious. I super love the crunchyness and sweetness into it. I now know how to make cabbage kimchi but now I'll do kkakdugi.
Thank you very much. I have been married 44 years to my korean wife. She manages a clothing store and dosent have time to make turnip kimchee. I want to try to make it. I planted lots of Moo this past september and now their almost as big as yours in the video. I understand everything you said. You are an excellent teacher. I cant wait to try. Thank you!!
To save you from sharpening all your knives, you can remove all the dirt and save even more of the vegetable if you use a plastic pot scrubber to take the dirt and very very small amount of skin off.
I heard that crunch. Looks delicious
+Juleen Forbes Superb!!!
Excellent recipe! I made it the other day and tried it today. Loved the freshness and the crunch!! This is my go to recipe from now on! Thank you!!!
How long do you have to wait to starting eating it
@@barbarawalker5595 put the kimchi radish in a container then let it rest in the kitchen counter for 12 hours then after 12 hours pop it on the refrigerator then its ready to eat
Hi Seonkyoung, I just had to let you know, I made this. It's very spicy and very addicting. The flavor is awesome. I've had mine for 6 weeks now. Next time I make I'm reducing the amount of spice. Is that ok. I already did it before. I knew it was going to be spicy. But it's still too spicy for me. lol I cut them into tiny little pieces so I can enjoy the flavor without dying. lol Thank you so much. :)
The most easiest kimchi recipe I've ever seen! Thank you!! I'm most definitely gonna try!
So good. You are right, no one will fail with this kimchi, most simplest!
Didn't know Korean use shrimps paste too! Cool! I miss this paste, needed this for my cooking videos!!! I will definitely get it when I visit Singapore n Korea next year. Love this , thanks!
Omygosh I can’t believe I never tried to make this before! This was SOOOOO SIMPLE and DELICIOUS!! That salted shrimp is really the secret to this recipe! Thank you for sharing this recipe!! 🙏🙏🙏
I just made this and tomorrow can’t come fast enough, I’m so ready to eat the whole jar that I just made 😍😍 you’re the queen of home cooking!!
Just recently discover how yummy kimchi radish is..i will surely love to follow ur recipe ...
Wow, so easy! I am so glad to see you don't need to peel the radish. I had wondered, and asked on another channel, but she didn't answer me. This looks so good. I am trying to lose weight and I swear, when I have kimchi on-hand, it is so much easier to have a light delicious snack. Your recipe looks so easy and I cannot wait to go to the Asian grocery in a couple days and buy this radish.
i just prepared yesterday! since i tried i was asking how to prepare it, wow just delicious, thanks for the recipe.
+Mayra Cahuana Herrera WOOTWOOT~!!
Wow!! I will definitely do this! Very easy and simple compared to other recipes so complicated! Thank you so much!! 👍👍
Kkakdugi is literally the BEST type of kimchi ever
Bob Vaz dear l have made radish kimchi my family loved it lwas happy that had done something good thank you
I tried this recipe. It’s way easier than the traditional method and just as tasty. Thank you SK Longest!
It looks very easy and delicious!! I will decide to try this kkakdugi due to watching this !
It was easy enough to make, let’s hope it turns out good. It tasted good even w/o being fermented so I have high hopes🤞
Every time I like one of your recipes I wish I could heart it instead.
You are so adorable!! What do you have in those white containers to your right? You should do a kitchen tour and what tools you love!
+Lesley Victoria I'm planing on doing it (actually for awhile...) just haven't able to organize and done it yet! It will come on my channel, so please tune in!
Thank you for this tasty recipe! Thanks also to your mother for giving you this recipe. Priceless legacy!
Can you please do a plain sweet pickled radish and korean potato salad!? Please!!! I love all your recipes, so simple and elegant!
I love the simplicity of this recipe and also love the fact that you put it into a glass container and not plastic. thanks for sharing. :) Looks delicious. I subscribed first time to you channel and I will have a look at what else you might have.
never liked radishes until I tried this! !!
I love Kkakdugi 😋 yummy!
So delicious!❤️
Hot steam bowl of rice with bowl of fresh marinated radish = great and healthy food ever . Thank you to you mom for the recipe !❤️❤️❤️❤️
I Made It !...YUM !....I was buying it already made from Chris (Korean Grocer)..He said that he needed a special kitchen to keep making it for the public....so he walked me around the store and supplied me with everything I need !....Happy...Nice !...
You and Maangchi are all I need. 😍😍😍😍😍😍🤗🤗🤗🤗🤗🤗🤗
So exciting thank you for the recipes ❤
Looks super easy and yummy!
I have made 3 batches of makoli have two gallons in frig. M Korean neighbors love me now.
So fun to make. Yes I know thats not how you spell it.
Fantastic...is there a way to use something else instead of sugar as I'm a diabetic? Thank you
Thank you my dear I will try it again 💐🌸
Обожаю твои рецепты! Всегда вкусно, просто и очень понятно! Муж от них в восторге, говорит, что вкусней, чем у его мамы-кореянки.
Whoah !!
I thought other person using ur yt ch.
till i saw when it was uploaded.
5yrs ago😱
Soooo pretty then and now!
Hope u make more korean foodies🤪
Love watching ur vids ❤️
She used Garlic Chives, also called Chinese leak. Tastes more like garlic than onion.
Hi Seonkyoung, I was just wondering if there is an alternative to the shrimp for this dish? I would love to make it, but I am allergic to shrimp. Is there anything that you would be able to recommend to use in the place of the shrimp? Thank you!
maangchi uses fish sauce and recommends soy sauce for vegetarians.
thanks for the ez recipe
I love this recipe, very easy!
wow I will try this i love kimchie
.....and I thought that there was only one Kimchi and that was made with cabbage. Thanks for opening my eyes❗️😋
I love this
I'm going to my Asian market tomorrow, have everything but the Korean Radish hmmmmm. Thanks again for an amazing recipe!
Thanks for sharing! I Love Kkakdugi!!
I'm making a batch of this soon!
새우젓 대신 피시소스를 쓰려고 하는데요 얼마나 넣어야할까요?
Bem diferente. Adoraria provar.
Thumbs up :) yummy recipe i wanna try too :)
Definitely going to try this! I hope I can find the shrimps
Yay thank you! Can you make more side dishes recipes? Thanks 👍😁😁
+Baking Aero ruclips.net/p/PL0cwMG5aan1swfSi2NRF8Ey2Uge5Aqsih
Thanks for this recipe. I love the taste. Feel like Korean!
I've tried making radish pickles before and suceeded but whoof the smell it released during fermentation caused my husband to think he forgot to take out the garbage. Hahaha Is there anyway to avoid the smell all together or should I still expect it?? I'm just asking since I live in studio, smells kind of stick around here. Even if it does I'm still going to do it ;) hahaha My Husband will have to put up with it !
+MsBargainBeauty1 If you put kimchi in a ziplock bag and then place in a tight seal container- it will help. But it's kinda hard to avoid completely... lol
I’d suggest putting it in one ziploc and then putting that one once sealed into another one upside down (maybe even one more later) before putting in an airtight containter. I know it’s cumbersome but I hate the smell but looooove the flavor.
Looks incredible I'm going to try this...but I have a quick question...is there a risk of food poisoning if you have seafood in at room temperature??
Shannon Sait you need to store them in the fridge for longer storage life, but since the seafood she is using is already fermented it wont cause food poison (unless it is prepared in a unclean way)
I made this on Friday! Tasted it the next morning. So good. Can this be used in kimchi jjigae either in place of or in addition to cabbage kimchi?
Yes, it can! I love making kimchi jjigae or kimchi fried rice with radish kimchi!
Seonkyoung Longest Ooh I will definitely be making both when my kimchi gets more fermented.
One of my favoriteeeee dishes!
Awww I really loved how you would eat your food in all your videos. Now you don't try it or it's a small bite
Nice
Can I use the plum syrup instead of sugar?
I just made this. Absolutely amazing!!!
Is this normally slimy after fermented and placed in the fridge?
I like it! thank you for sharing...
Korean radishes are so pretty 😍
Btw, Love the new soundtrack and sound effects! :)
If there’s no fermented salted shrimp is there any other substitute? Thank you 😘
You can use a korean fish sauce or really any fish sauce for that saltiness and fermented source to kickstart the kimchi
thanks for this recipe. I lov
So simple! Gonna try this out :) Thanks Seon!
Shrimp?
What can you substitute shrimp paste with? Thank you...
i want to try make my own kkadugi
Where is the ginger? Other than that perfect, almost identical to my recipe although I use fish sauce instead of shrimp paste
superb
love watching you, can you leave it out a couple days for more tang
I made this last month it's bomb
Can I skip salted shrimp and replace with fish sauce?
Haha I wanna know if I could do that too haha ! 😂 😂 😂
yes, you can. probably about 2 Tbsp of fish sauce would do.
Allys Tejero i used soy sauce instead of shrimp or fish sauce as i am vegan, they are amazingly amazing you cant really tell the differents
CL Yin me too :-)
Yes, seafood ingredients vary from household to household
seonkyoung your dishes make me and my tummy so happy ♡♡ xD
Have you made a vegetarian version of this recipe ?
Hi Seonkyoung!
I'm dying to try this recipe, however I live in Mexico, and although we do have a pretty large Asian section in our supermarkets (cause I've seen that radish), I don't think I've seen those shrimpy things.
So my question would be if I can substitute the shrimps with fish sauce and if so how much?
Thank you in advance and hope you have a great day! :)
visit mommytang for alternative
billyguel u can substitute with soy sauce or fish sauce, just use about 2 tbs to 1/4 cup depends on the saltiness you prefer
Thank you Seonk
And Seonk's momma
I love this kimchi
Yummy 😋
How long can this stay in the fridge? Will it last a few days. The longer it stays the better...or worse? Thanks
since there is no water added, I think it can last for about 1 month. i would eat the radish with noodle soup, BBQ, or fried rice. and then use the radish water cook with beef(soup) or mix with spicy kimchi tofu soup. i am not korean. but I love their food. yummy!!
Host : there's no way you would fail
Me : you don't know me like that
FYI, I followed the other RUclipsr recipe for this and failed so I'm counting on you this time 😂
Did it turn out nicely?
oh kimchi!i always love it!even iam filipino yumyum!!!
Can you substitute something out for the pepper flakes?
Would u pls teach me how to prepare the Korean Yellow radish ? Thx
It was really easy
Goes really good with Korean bbq 😀
I just recently discovered your channel and I love your videos! And I have a question is there another thing I can sub the shrimp for? My parents are vegetarian and I wanted to make it for them too :)
Rocio Ordonez use soy sauce or vegan fish sauce! I am vegan and i made this so amby times it tasted super awesome, my family are meat eaters and they love it a lot too
Hi how long can I storage the radish kimchi in the refrigerator thk u.
My favorite is chonggak kimchi or ponytail kimchi
Nice thank you mam
Hello!! Can Ü teach us how to make white radish picked kimchi? The one that we usually eat with fried chicken!! Thank Ü hehehe
Can I use the Mexican cousin, Jicama to make this?
Yumm. Can you make injeolm?
How long does it last I love kimchi but I get nervous for how long it last thank you for sharing your moms recipes
Darleen Branch store them in the fridge they can last about 2 weeks, but for me its better to be finish as soon as possible as the more it sits the flavour is going to change. But its still edible as kimchi never expired
CL Yin thank you so much as I would throw it away sooner
Can i skip the salted shrimp?
Why you need rice flour for cabbage kimchi and not here?
can you use the same base to make shredded radish kim chi?
I read that people make kimchi using pumpkin in Korea. Could I make that but using a similar method and recipe that is in this video?
Shelby R i dont think so, pumpkin is not common to be used to make kimchi
CL Yin There's a variety of pumpkin kimchi in North Korea but it's not eaten in South Korea, I can't find a recipe for it online.
Please share on recipes on those soy based sauce which we can eat with noodles (boiled and strained). Thanks a lot.
+waisee80 I think you meant Japchae? Then here is the recipe: ruclips.net/video/69W3b0jgJSI/видео.html