Apple Kimchi (Kkakdugi)
Refreshing and Tangy Apple Kkakdugi
Introducing a delightful Apple Kkakdugi, perfect for a light and refreshing side dish! It offers a delightful combination of spicy, crisp, tart, and sweet flavors. You can also make this kkakdugi with seasonal fruits like pears, tangerines, or persimmons, not just apples! Enjoy a unique twist on a classic Korean ferment.
Main Ingredients
- 3 Apples (firm and crisp varieties recommended)
- 20 stalks Scallions
Spicy-Sweet Seasoning
- 3 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 2 Tbsp Plum Extract (for sweetness and depth)
- 1/2 Tbsp Sugar (extra sweetness)
- 1 Tbsp Soy Sauce (for rich flavor)
- 3 Tbsp Fish Sauce (for umami and saltiness)
- 1/2 Tbsp Salt (to balance flavor)
- 1 Tbsp Minced Garlic
- 3 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 2 Tbsp Plum Extract (for sweetness and depth)
- 1/2 Tbsp Sugar (extra sweetness)
- 1 Tbsp Soy Sauce (for rich flavor)
- 3 Tbsp Fish Sauce (for umami and saltiness)
- 1/2 Tbsp Salt (to balance flavor)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, let’s prepare the delicious spicy-sweet seasoning for our kkakdugi. In a bowl, combine gochugaru, plum extract, sugar, soy sauce, fish sauce, salt, and minced garlic. Mix them well. Preparing the seasoning in advance allows the gochugaru to bloom, resulting in a richer, more vibrant red color. Since we’ll be using the apple skins, it’s crucial to wash them thoroughly. I personally used baking soda and citric acid for a deep clean.
Step 2
Cut the thoroughly washed apples into bite-sized cubes. Aim for pieces that are not too small, so you can enjoy their crisp texture. The key is to maintain the apple’s refreshing crunch.
Step 3
Trim and cut the prepared scallions to a similar length as the apple cubes. Incorporating both the green and white parts of the scallions will add both color and flavor.
Step 4
In a large mixing bowl, add the cubed apples and chopped scallions. Pour all of the pre-made seasoning mixture over them. Gently toss everything together using a spatula or your hands until the apples and scallions are evenly coated with the seasoning. Be careful not to overmix, as this can make the apples mushy. As you toss, you’ll notice the vibrant red color developing beautifully. Once mixed, let the Apple Kkakdugi sit at room temperature for about half a day, then refrigerate until chilled before serving for the best flavor.
