Deliciously Fermented Kkakdugi (Cubed Radish Kimchi) Recipe
Deliciously Fermented Kkakdugi (Cubed Radish Kimchi) Recipe
How to Make Kkakdugi That’s Flavorful Down to the Last Drop
This Kkakdugi is seasoned lightly, making it delicious to enjoy even the broth. It’s perfect for mixing with rice! Enjoy this simple and satisfying homemade kimchi.
Main Ingredients- 1.5 Jeju winter radishes (approx. 2kg)
- 1/2 cup coarse sea salt
- 1/2 cup water
- A few celery-like stalks of minari (water parsley)
- 1 white part of a large green onion
Seasoning Ingredients- 2 Tbsp glutinous rice flour
- 1 cup water
- 1/2 cup gochugaru (Korean chili flakes)
- 3 Tbsp plum extract (maesilcheong)
- 1 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1 Tbsp salted fermented shrimp (minced)
- 70ml pear juice
- 1/2 Tbsp ginger paste (saenggangcheong)
- 2 Tbsp minced garlic
- 2 Tbsp sesame seeds
- 2 Tbsp glutinous rice flour
- 1 cup water
- 1/2 cup gochugaru (Korean chili flakes)
- 3 Tbsp plum extract (maesilcheong)
- 1 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1 Tbsp salted fermented shrimp (minced)
- 70ml pear juice
- 1/2 Tbsp ginger paste (saenggangcheong)
- 2 Tbsp minced garlic
- 2 Tbsp sesame seeds
Cooking Instructions
Step 1
First, prepare the fresh Jeju winter radishes. Wash them thoroughly and cut them into bite-sized cubes, about 2-3 cm. Cutting them too small can make them mushy, so aim for a good size.
Step 2
Place the cut radishes in a large bowl. Add 1/2 cup of coarse sea salt and 1/2 cup of water. Mix well to ensure the salt is evenly distributed. Let the radishes brine for about 40 minutes, turning them occasionally to ensure even salting. They are ready when they become translucent and slightly softened.
Step 3
Rinse the brined radishes thoroughly under running water. Be careful not to wash away too much salt, as it can make the kimchi bland; a gentle rinse is sufficient. After rinsing, drain them well in a colander. Letting them drain for at least 30 minutes will help the seasoning adhere better.
Step 4
Now, let’s make the Kkakdugi seasoning. In a small pot, combine 2 Tbsp of glutinous rice flour with 1 cup of water. Cook over low heat, stirring constantly, until a smooth porridge (chapssal-pul) forms. Once it simmers and thickens, remove from heat and let it cool completely. Once cooled, mix in the gochugaru, plum extract, anchovy sauce, minced salted fermented shrimp, pear juice, ginger paste, and minced garlic to create the flavorful kimchi paste.
Step 5
Prepare the ingredients to be mixed with the drained radishes. Finely chop the white parts of the green onion and cut the minari stalks into similar small pieces. Add these aromatic vegetables to the well-drained radishes.
Step 6
Pour the prepared kimchi paste over the radishes and vegetables. Gently mix everything together with your hands, being careful not to mash the radish pieces. Ensure the seasoning is evenly distributed. Toss gently until all ingredients are well coated with the paste.
Step 7
Finally, add 2 Tbsp of sesame seeds for a nutty flavor and mix lightly. Your delicious Kkakdugi is ready! Transfer it to a container and store it in the refrigerator. While it’s tasty right away, letting it ferment for a day will enhance its deep flavors. Enjoy your homemade Kkakdugi!
