Crispy Kkakdugi (Cubed Radish Kimchi) Kids Will Love
Crispy Kkakdugi (Cubed Radish Kimchi) Kids Will Love
[How to Make Delicious Kkakdugi] The Kimchi That Kids Absolutely Adore!
My youngest son seems to have a phobia of red things and often avoids eating kimchi. In contrast, my eldest son loves kimchi the most among all side dishes! Fortunately, kkakdugi is something he tolerates a little, so I sometimes make it. I’ve prepared this kkakdugi recipe as a grand strategy to encourage my kids to eat kimchi!
Kkakdugi Ingredients- 1 Korean radish (medium size)
- 50g chopped green onions
- 3 red chili peppers
- 4 green chili peppers
- 1/2 cup gochugaru (Korean chili powder)
Radish Brining Ingredients- 1/2 cup coarse sea salt
- 1/2 cup sugar
- 1 cup carbonated water
Kkakdugi Seasoning Ingredients- 1/2 cup gochugaru (Korean chili powder)
- 1/2 medium onion
- 1/2 cup minced garlic
- 130ml apple juice
- 1 Tbsp onion syrup
- 1 Tbsp ginger syrup
- 3 Tbsp salted fermented shrimp (saeujeot)
Flour Paste Ingredients- 1 Tbsp all-purpose flour
- 1 cup water
- 1/2 cup coarse sea salt
- 1/2 cup sugar
- 1 cup carbonated water
Kkakdugi Seasoning Ingredients- 1/2 cup gochugaru (Korean chili powder)
- 1/2 medium onion
- 1/2 cup minced garlic
- 130ml apple juice
- 1 Tbsp onion syrup
- 1 Tbsp ginger syrup
- 3 Tbsp salted fermented shrimp (saeujeot)
Flour Paste Ingredients- 1 Tbsp all-purpose flour
- 1 cup water
- 1 Tbsp all-purpose flour
- 1 cup water
Cooking Instructions
Step 1
Cut the radish into cubes slightly smaller than standard kkakdugi, making them easy for children to eat. Larger cubes can also be visually appealing and delicious!
Step 2
Let’s start brining the radish. Add 1/2 cup of coarse sea salt and 1/2 cup of sugar to the cubed radish. This combination will help draw out moisture and achieve a crisp texture.
Step 3
Pour in 1 cup of carbonated water. I heard that some restaurants use carbonated water when making kkakdugi to enhance its crispness – it’s a nice secret ingredient!
Step 4
While the radish is brining, prepare the kkakdugi seasoning. For the flour paste, whisk 1 Tbsp of flour into 1 cup of cold water until smooth. Then, cook it over low heat, stirring constantly, until it thickens slightly. Let it cool completely.
Step 5
In a blender, combine the main seasoning ingredients: 1/2 medium onion, 1/2 cup minced garlic, 130ml apple juice, 1 Tbsp onion syrup, 1 Tbsp ginger syrup, and 3 Tbsp salted fermented shrimp (saeujeot). Blend until smooth.
Step 6
Once the flour paste has cooled, mix in 1/2 cup of gochugaru. This will give the kkakdugi its vibrant color and base flavor, while the flour paste helps to mellow the spiciness and bind the seasoning.
Step 7
Combine the blended seasoning mixture with the gochugaru-infused flour paste. Stir everything together thoroughly to create a rich, flavorful seasoning for your kkakdugi. The color looks absolutely appetizing!
Step 8
Now it’s time for the brined radish. Rinse the radish cubes under cold running water to remove excess salt and sugar. Drain them thoroughly, ensuring most of the water is removed. Even though this is a small batch, the effort put into the seasoning will make it incredibly rewarding!
Step 9
Add 1/2 cup of gochugaru to the drained radish cubes and mix well to coat them evenly. Pre-coating the radish with chili powder helps the main seasoning adhere better and creates a beautiful color.
Step 10
To the nicely colored radish, add the prepared kkakdugi seasoning, thinly sliced red chili peppers, green chili peppers, and chopped green onions. These fresh ingredients add not only visual appeal but also a wonderful balance of flavors.
Step 11
Gently mix the radish and seasoning together until everything is evenly coated. Be careful not to mash the radish cubes. Ensure the seasoning is distributed uniformly for the best taste. Delicious, crunchy kkakdugi is almost ready!
Step 12
Transfer the finished kkakdugi to an airtight container. Let it sit at room temperature for 1-2 days to ferment slightly. Once it reaches your desired level of fermentation, store it in the kimchi refrigerator for slow aging and a deeper flavor.
