Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Halmoni's One Kimchi
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: about 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 110
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 1171 mg
The name of this kimchi, from my book Hand Taste: Cook Like a Korean Grandmother, is a Choi family thing. When my sister and I were little, Halmoni (Grandmother) made this kimchi by first slicing Korean radish into piles of sticks that looked like the number 1. At the time the translation was hard for us to understand, but since we loved this kimchi we renamed it. Now, the name has stuck. This kimchi tastes lightly fermented and sweet (which is why I loved it so much as a kid), and it only needs a day on the counter before it’s ready to go. Use Korean radishes for this recipe. Compared to daikon, they’re a bit smaller, denser and spicier. At the grocery store you’ll notice that daikon will be mostly all white while Korean radishes go from white at the tip to green at the stem end. I love to eat this kimchi on white rice with a fried egg drizzled with sesame oil, but it’s great on noodles or as an item for ssam (lettuce wraps) — when you’re making a wrap, dab a little of this kimchi on top.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: about 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 110
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 1171 mg
Ingredients
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Directions
- Prep the radish: Scrub the radishes well and then slice them into thin planks. Stack the planks and cut across the planks to make julienne sticks.
- Season the radish: In a large bowl, stir together the gochugaru, garlic, scallions, fish sauce, sugar, rice syrup and saeujeot. Don a pair of gloves, add the radish and mix it into the sauce with your gloved hands, massaging the radish pieces with the seasonings until the pieces start to soften, 1 to 2 minutes.
- Kimchi can be enjoyed right away, but it’s better the next day as the radish has time to sit and ferment. You can store it in airtight glass quart jars for up to 2 weeks in the refrigerator at or below 40 degrees F, though it will get progressively softer as it sits.
