Crisp and Sweet Kkakdugi (Cubed Radish Kimchi)
Crisp and Sweet Kkakdugi (Cubed Radish Kimchi)
Easy and Delicious Kkakdugi Recipe Anyone Can Make!
When enjoying hearty Korean soups like Galbitang (short rib soup) or beef bone broth, Kkakdugi (cubed radish kimchi) is the most anticipated side dish! While we enjoyed Seokbakji (a similar radish kimchi) last time, this time we’re making a sweet and crisp Kkakdugi that’s incredibly satisfying. It might seem a bit daunting, but it’s surprisingly not difficult at all! This recipe makes it easy, simple, and delicious, perfect for anyone to try.
Kkakdugi Ingredients- 2 medium radishes
- A small bunch of green onions (scallions)
- 1/2 cup coarse sea salt (for salting the radish)
- 1 cup gochugaru (Korean chili flakes – for color and flavor)
- 2 Tbsp minced garlic (boosts flavor!)
- 1 Tbsp plum extract (for subtle sweetness and umami)
- 2 Tbsp saeu-jeot (fermented salted shrimp – for a refreshing, deep taste)
- 2 Tbsp myeolchi-aekjeot (fermented anchovy sauce – for umami and depth)
- 3 Tbsp sugar (to adjust sweetness)
- 3 Tbsp glutinous rice flour (helps the seasoning adhere well)
- A pinch of grated ginger (removes radish odor and enhances flavor)
Cooking Instructions
Step 1
First, prepare two medium-sized radishes. Wash them thoroughly under running water. You don’t need to peel them; you can use them with the skin on for an extra crisp texture.
Step 2
Now, let’s cut the radishes into bite-sized pieces. Cut them slightly larger than typical kimchi cubes, similar to how they are served in restaurants. Remember that the radish will shrink as it salits, so starting with larger pieces will result in the perfect size later.
Step 3
In a large bowl, combine the large radish cubes with 1/2 cup of coarse sea salt and 2 Tbsp of sugar. Mix well to coat the radish. Toss them again halfway through the salting process. Let them salt for about 30 minutes until they start releasing moisture.
Step 4
After 30 minutes, you’ll notice that the radishes have released a significant amount of water. Do not rinse the radishes. Instead, drain them in a colander, allowing the excess water to drip off. This helps the radish absorb the seasoning properly.
Step 5
While the radish is salting, prepare the glutinous rice paste. This paste will thicken the seasoning and help it adhere to the radish. Mix 3 Tbsp of glutinous rice flour with 2 cups of water in a saucepan. Whisk until smooth, then cook over medium-low heat, stirring constantly, until it thickens and boils gently. Let it cool completely before using.
Step 6
Now, let’s make the delicious seasoning paste for your Kkakdugi. To the cooled glutinous rice paste, add 1 cup of gochugaru, 2 Tbsp of saeu-jeot, 2 Tbsp of myeolchi-aekjeot, 1 Tbsp of plum extract, 2 Tbsp of minced garlic, and a pinch of grated ginger. (All measurements are based on a standard tablespoon.)
Step 7
Add the drained, salted radish cubes to a large bowl. Pour all the prepared seasoning paste over the radish. Gently mix and toss with your hands until all the radish pieces are evenly coated with the seasoning. Be careful not to mash the radish; handle it gently.
Step 8
Using fine gochugaru has resulted in such a beautiful red color for the Kkakdugi! It’s already delicious and crisp to eat at this stage. Truly wonderful!
Step 9
Finally, add the chopped green onions and gently toss them with the Kkakdugi. The mild sharpness of the green onions will further enhance the overall flavor profile.
Step 10
Transfer the finished Kkakdugi into an airtight container. While you can refrigerate it immediately, letting it sit at room temperature for about a day before refrigerating will allow the flavors to meld and deepen, resulting in a more delicious kimchi. It’s ready to eat now, but waiting a day brings even greater rewards!
Step 11
Here’s a serving of our freshly made Kkakdugi! Doesn’t it look appetizing? It has a delightful balance of sweetness and a satisfying crunch, with seasoning that clings perfectly to every bite. It’s authentic Kkakdugi! Today, I’m craving Galbitang with this delicious Kkakdugi. It’s going to be a fantastic meal! ^^
