Crispy and Delicious Autumn Radish Kkakdugi
Crispy and Delicious Autumn Radish Kkakdugi
How to Make Crispy and Delicious Kkakdugi with Seasonal Autumn Radish
The perfect side dish for when your appetite is low! Introducing a delicious Kkakdugi recipe made with seasonal autumn radish. It’s tasty even when eaten fresh, and as it ferments, it develops a deeper flavor, making it a hearty and satisfying addition to your meal. Thanks to the excellent chili powder, both the color and taste are superb! If you’re someone who can’t eat a meal without kimchi, be sure to save this Kkakdugi recipe.
Kkakdugi Ingredients- 1.4kg radish
- 3 green onions
Kkakdugi Seasoning- 5 Tbsp chili powder
- 3 Tbsp sugar
- 1.5 Tbsp minced garlic
- 4 Tbsp fish sauce (anchovy)
- 1 Tbsp salted shrimp (finely minced)
- 0.5 Tbsp ginger syrup
- 1 bottle yogurt (unsweetened plain)
- 1 Tbsp coarse sea salt (for seasoning)
Making Glutinous Rice Paste- 1 cup water
- 2 Tbsp glutinous rice flour
- 5 Tbsp chili powder
- 3 Tbsp sugar
- 1.5 Tbsp minced garlic
- 4 Tbsp fish sauce (anchovy)
- 1 Tbsp salted shrimp (finely minced)
- 0.5 Tbsp ginger syrup
- 1 bottle yogurt (unsweetened plain)
- 1 Tbsp coarse sea salt (for seasoning)
Making Glutinous Rice Paste- 1 cup water
- 2 Tbsp glutinous rice flour
Cooking Instructions
Step 1
First, wash the radish thoroughly and pat it dry. Cut it into bite-sized cubes, about 2cm thick. If they are too thin, they might become mushy, and if too thick, the seasoning won’t penetrate well, so this thickness is just right.
Step 2
Take the cut radish pieces and cut them further into 12-cut and 9-cut portions. This increases the surface area, allowing the seasoning to penetrate evenly and thoroughly. (Think of the typical shape of Kkakdugi).
Step 3
Wash and finely chop the green onions, including both white and green parts, into about 0.5cm thick pieces. For the glutinous rice paste, combine water and glutinous rice flour in a pot. Whisk over low heat until smooth and slightly thickened. Turn off the heat and let it cool completely. Here’s a secret to making Kkakdugi more flavorful and refreshing: yogurt! It aids fermentation and adds a smooth, tangy taste. If you don’t have yogurt, you can use cider for a similar effect.
Step 4
In a large bowl, combine the chili powder, sugar, and anchovy fish sauce. Mix them well to prevent clumps, ensuring the seasoning can be evenly distributed later.
Step 5
Add the ginger syrup (or minced ginger), finely minced salted shrimp, and minced garlic to the seasoning bowl. Mix everything together. If you don’t have ginger syrup, you can use freshly minced ginger. Adding salted shrimp enhances the umami flavor, making the Kkakdugi even more delicious.
Step 6
Combine all the seasoning ingredients and mix until smooth and lump-free. The chili powder used today has such a beautiful and vibrant color that you can mix the Kkakdugi immediately without needing to soak the powder first. Doesn’t the color look amazing?
Step 7
Add all the well-mixed seasoning from step 5 to the spread-out radish pieces. Also, add the chopped green onions. Gently mix everything together so the seasoning coats the radish evenly.
Step 8
Once the radish and seasoning are partially mixed, add the prepared glutinous rice paste and yogurt. Mix again until everything is well combined. Finally, taste and adjust the seasoning with coarse sea salt if needed. Be careful not to mix too vigorously, as this can mash the radish; handling it gently is key to maintaining its crispiness.
Step 9
Your crispy and delicious Kkakdugi is ready! This amount fills one small kimchi container perfectly. Doesn’t the color look appetizing, thanks to the good quality chili powder? As you know, the quality of chili powder is crucial for delicious kimchi. Making this myself, I wonder why I hadn’t made this incredibly tasty Kkakdugi before!
Step 10
You can serve the finished Kkakdugi immediately in a nice bowl. It has a fresh taste, similar to freshly made kimchi. While it’s delicious right away, letting it sit at room temperature for about a day before refrigerating it in a kimchi refrigerator will allow it to ferment and develop a deeper, more delicious flavor, reminiscent of the Kkakdugi served at Korean beef soup restaurants. It’s a true rice thief!
