Nutritious & Vibrant Beetroot Kkakdugi
Nutritious & Vibrant Beetroot Kkakdugi
Refreshing and Sweet Beetroot Kkakdugi Recipe
Tired of the same old kkakdugi? Try this beetroot kkakdugi for a refreshing, sweet, and visually stunning addition to your meals! The rich nutrients and beautiful red color of beetroot will make your dining table more vibrant. The savory umami flavor is an added bonus! Enjoy this special kimchi that the whole family will love.
Main Ingredients- 5 medium-sized beetroots
- A little coarse sea salt (for brining)
- 1 stalk of green onion
For the Rice Flour Paste- 2 Tbsp glutinous rice flour
- 2 Tbsp water (to mix with flour)
- 2.5 cups water (approx. 500ml)
Flavorful Seasoning- 1 cup gochugaru (Korean chili powder, approx. 100g)
- 1/4 cup fermented red chili extract (or substitute with plum extract or sugar)
- 2 Tbsp saeujeot (fermented shrimp), finely minced
- 1 thumb-sized piece of ginger (approx. 15g), finely minced
- 2 Tbsp garlic, finely minced
- 2 Tbsp glutinous rice flour
- 2 Tbsp water (to mix with flour)
- 2.5 cups water (approx. 500ml)
Flavorful Seasoning- 1 cup gochugaru (Korean chili powder, approx. 100g)
- 1/4 cup fermented red chili extract (or substitute with plum extract or sugar)
- 2 Tbsp saeujeot (fermented shrimp), finely minced
- 1 thumb-sized piece of ginger (approx. 15g), finely minced
- 2 Tbsp garlic, finely minced
Cooking Instructions
Step 1
1. Prepare and Slice Beetroots: Peel the beetroots thoroughly and cut them into bite-sized pieces, slightly smaller than typical kkakdugi cubes. It’s recommended to wear disposable gloves to prevent staining your hands with the beetroot’s red juice.
Step 2
2. Brine the Beetroots: Sprinkle the coarse salt evenly over the sliced beetroots and mix well. Let them brine for about 20-30 minutes. This process draws out moisture, helping to maintain a crisp texture.
Step 3
3. Cook the Rice Flour Paste: In a pot, combine 2 Tbsp glutinous rice flour with 2 Tbsp water and mix until smooth, ensuring no lumps. Then, add 2.5 cups of water and stir continuously over medium-low heat while cooking. Once it reaches a thick, porridge-like consistency, remove from heat and let it cool completely. The rice flour paste helps thicken the kimchi and bind the ingredients together.
Step 4
4. Prepare Green Onion: Wash the green onion and slice it diagonally into 3-4 cm lengths, using both the white and green parts. Slicing them not too thinly will ensure a pleasant texture.
Step 5
5. Mince Fermented Shrimp: Finely mince the saeujeot (fermented shrimp) using a knife or a mincing tool. This step allows the savory flavor to penetrate the beetroots more effectively.
Step 6
6. Mince Ginger: Peel and wash the ginger, then mince it finely, just like the garlic. The ginger’s aroma helps to eliminate any gamey smell from the kimchi and enhances its overall flavor profile.
Step 7
7. Drain Brined Beetroots: After brining for 20-30 minutes, drain the excess water from the beetroots. Do not rinse the beetroots with cold water; using them as-is will preserve their vibrant color and taste.
Step 8
8. Make the Kkakdugi Seasoning: In a large bowl, combine the completely cooled rice flour paste, gochugaru, fermented red chili extract (or substitute), minced saeujeot, minced ginger, and minced garlic. Mix well to create the seasoning base. If it tastes a bit bland, add 1 tsp of salt to adjust the seasoning.
Step 9
9. Assemble the Beetroot Kkakdugi: Add the drained beetroots to the prepared seasoning and mix gently until evenly coated. Finally, add the sliced green onions and toss lightly. Your delicious beetroot kkakdugi is ready! You can enjoy it immediately, or refrigerate it for about a day to let the flavors meld and deepen for an even tastier experience.
