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Kkakdugi

Name: Kkakdugi
Prep time: PT45 minutes
Cook time: PT0 minutes
Total time: PT3 days to 1 week (for fermentation)
Yield: 10
Cuisine: South Korea
Ingredients: 1 large (about 2-3 lbs or 1-1.5 kg) Korean radish (mu) (Look for firm, heavy radishes with smooth skin. Daikon radish can be substituted if Korean radish is unavailable.); 1/4 cup Coarse sea salt (For salting the radish. Non-iodized salt is preferred for fermentation.); 3 tbsp Gochugaru (Korean chili flakes) (Adjust to your spice preference. Use coarse gochugaru for kimchi.); 2 tbsp Fish sauce (Adds umami and depth. Can substitute with soy sauce or vegan fish sauce for a vegetarian/vegan option.); 4 cloves Minced garlic (About 2 tablespoons minced.); 1 inch piece Grated ginger (About 1 tablespoon grated.); 4 stalks Scallions (green onions) (Trimmed and cut into 1-inch pieces. Use both white and green parts.); 1 tsp Optional: Sweetener (Sugar, honey, or maple syrup can be added for a touch of sweetness to balance the flavors.)

Korean Cubed Radish Kimchi

Kkakdugi is a refreshing and crunchy Korean kimchi made with cubed radish. It's known for its vibrant red color, spicy kick, and tangy fermented flavor. Perfect as a side dish with any Korean meal, especially with stews and soups.

준비 시간45 minutes

조리 시간0 minutes

총 시간3 days to 1 week (for fermentation)

1회 제공량10

난이도Easy

2개의 수정· Feb 8

나만의 버전 만들기

🧂 재료

1 large (about 2-3 lbs or 1-1.5 kg) Korean radish (mu)(Look for firm, heavy radishes with smooth skin. Daikon radish can be substituted if Korean radish is unavailable.)
1/4 cup Coarse sea salt(For salting the radish. Non-iodized salt is preferred for fermentation.)
3 tbsp Gochugaru (Korean chili flakes)(Adjust to your spice preference. Use coarse gochugaru for kimchi.)
2 tbsp Fish sauce(Adds umami and depth. Can substitute with soy sauce or vegan fish sauce for a vegetarian/vegan option.)
4 cloves Minced garlic(About 2 tablespoons minced.)
1 inch piece Grated ginger(About 1 tablespoon grated.)
4 stalks Scallions (green onions)(Trimmed and cut into 1-inch pieces. Use both white and green parts.)
1 tsp Optional: Sweetener(Sugar, honey, or maple syrup can be added for a touch of sweetness to balance the flavors.)

👨‍🍳 조리법

1
Prepare the radish: Wash the Korean radish thoroughly. Trim off the ends. Cut the radish into bite-sized cubes, about 3/4-inch to 1-inch. Place the radish cubes in a large bowl.
⏱️ 10 minutes
2
Salt the radish: Sprinkle the coarse sea salt evenly over the radish cubes. Toss gently to coat. Let the radish sit for at least 30 minutes, tossing occasionally, until it becomes slightly softened and releases water. This process draws out excess moisture and seasons the radish.
⏱️ 30 minutes
3
Drain the radish: After salting, drain the radish cubes in a colander. Rinse them briefly under cold water to remove excess salt, then drain very well. Gently press out any remaining water. Set aside.
⏱️ 5 minutes
4
Make the kimchi paste: In a separate medium bowl, combine the gochugaru, fish sauce, minced garlic, grated ginger, and optional sweetener. Mix well until a thick paste forms. If the paste seems too dry, you can add a tablespoon of water.
⏱️ 5 minutes
5
Combine radish and paste: Add the drained radish cubes and the cut scallions to the bowl with the kimchi paste. Using your hands (wear gloves to avoid staining and irritation from the chili flakes), thoroughly mix everything together, ensuring each radish cube is evenly coated with the paste. The radish should turn a vibrant red.
⏱️ 5 minutes
6
Ferment the kimchi: Pack the kkakdugi tightly into a clean glass jar or an airtight container. Press down to remove air pockets. Leave about 1 inch of headspace at the top, as the kimchi will produce more liquid and expand during fermentation.
⏱️ N/A
7
Initial fermentation at room temperature: Seal the container and let it sit at room temperature for 1 to 3 days. The duration depends on your room temperature and desired level of fermentation. You'll notice bubbles forming and a slightly sour aroma developing, indicating fermentation is active. Taste a piece daily to check for your preferred tanginess.
⏱️ 1-3 days
8
Refrigerate and continue fermentation: Once the kkakdugi reaches your desired taste, transfer it to the refrigerator. Fermentation will slow down significantly in the cold. Kkakdugi is best enjoyed after at least a week of refrigeration, but can be eaten sooner. It will continue to develop flavor over time.
⏱️ 1 week+

요리 기록 추적

💡 전문가 팁

✓For a crispier texture, ensure the radish is well-drained after salting.
✓Wear food-safe gloves when mixing the kimchi paste with the radish to protect your hands from chili flakes and prevent staining.
✓The fermentation time at room temperature can vary greatly. Taste test daily to achieve your preferred level of sourness.
✓Kkakdugi is an excellent accompaniment to rich and savory dishes like Korean stews (jjigae), grilled meats, and fried rice.
✓Properly fermented and stored kkakdugi can last for several weeks in the refrigerator.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

For a milder spice, reduce the amount of gochugaru or use a milder variety.
Add grated Asian pear or apple to the kimchi paste for a natural sweetness and subtle fruity note.
Include a small amount of glutinous rice flour paste (chapssalpul) in the kimchi paste for a smoother texture and to help it adhere better.