Crisp Radish Kimchi with a Twist: Autumn Radish and Haruna Greens
Crisp Radish Kimchi with a Twist: Autumn Radish and Haruna Greens
How to Make Delicious Kkakdugi (Cubed Radish Kimchi) Using Seasonal Autumn Radishes and Haruna Greens
Seeing the fresh autumn radishes, I decided it was the perfect time to make some kkakdugi after a long while. When I didn’t have scallions or onions, I substituted with green onions, and I also decided to add the haruna greens I had bought for other dishes, thinking of them as radish greens. Haruna greens, also called ‘haruna’ or ‘winter greens,’ have a unique aroma and a delightful crunch, reminiscent of tender
Kkakdugi Ingredients- 1 medium-sized radish (approx. 1kg)
- 250g Haruna greens (also known as Japanese mustard spinach or winter greens)
- 1 large green onion
- 1 Tbsp Gochugaru (Korean chili flakes) – for coloring the radish
Kimchi Seasoning- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Fish Sauce (preferably anchovy or sand lance)
- 2 Tbsp Saeujeot (fermented shrimp), finely minced or use the liquid
- 1 Tbsp Plum Extract (Maesilcheong)
- 2 Tbsp Pear Juice (from a drink or fresh pear, for sweetness and depth)
- 1/4 Apple, finely pureed
- 1 Tbsp Cooked Rice (acts as a thickening agent, similar to rice paste)
- 10 cloves Garlic, minced
- 1 tsp Ginger Paste (or 1/2 tsp minced fresh ginger)
For Salting the Radish- 1 Tbsp Coarse Sea Salt
- 1 tsp New Sugar (a type of sweetener that enhances radish sweetness and crispness)
For Salting the Haruna Greens- 1 Tbsp Coarse Sea Salt
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Fish Sauce (preferably anchovy or sand lance)
- 2 Tbsp Saeujeot (fermented shrimp), finely minced or use the liquid
- 1 Tbsp Plum Extract (Maesilcheong)
- 2 Tbsp Pear Juice (from a drink or fresh pear, for sweetness and depth)
- 1/4 Apple, finely pureed
- 1 Tbsp Cooked Rice (acts as a thickening agent, similar to rice paste)
- 10 cloves Garlic, minced
- 1 tsp Ginger Paste (or 1/2 tsp minced fresh ginger)
For Salting the Radish- 1 Tbsp Coarse Sea Salt
- 1 tsp New Sugar (a type of sweetener that enhances radish sweetness and crispness)
For Salting the Haruna Greens- 1 Tbsp Coarse Sea Salt
- 1 Tbsp Coarse Sea Salt
Cooking Instructions
Step 1
First, wash the radish thoroughly and pat it dry. Cut it into bite-sized cubes, about 2cm (0.8 inches) in size. Ensure the pieces are not too small, as they can become mushy during fermentation. Uniform size will ensure even cooking.
Step 2
Rinse the Haruna greens under cold running water to remove any dirt or grit. After washing, drain them well in a colander. Ensure most of the water has dripped off before proceeding.
Step 3
Sprinkle 1 tablespoon of coarse sea salt evenly over the cubed radishes. Gently toss the radishes to ensure the salt coats all the pieces.
Step 4
Add 1 teaspoon of New Sugar and mix well with the radishes. Let them salt for about 1 hour. Using New Sugar helps to enhance the radish’s natural sweetness and maintains its crisp texture, preventing it from becoming too soft.
Step 5
In a separate bowl, place the Haruna greens and sprinkle them with 1 tablespoon of coarse sea salt. Let them wilt for about 1 hour, flipping them once or twice during this time to ensure even salting.
Step 6
When preparing the kimchi seasoning, instead of using a rice paste (pul-guk), add 1 tablespoon of cooked rice to the blender with the other ingredients. This will create a smoother, more consistent seasoning paste easily.
Step 7
Combine all the kimchi seasoning ingredients except the gochugaru in a blender: fish sauce, minced fermented shrimp (or its liquid), plum extract, pear juice, pureed apple, cooked rice, minced garlic, and ginger paste. Blend until smooth.
Step 8
Add 4 tablespoons of gochugaru to the blended seasoning paste and mix well to let it bloom. If the mixture is too thick to blend smoothly, you can add a tiny bit of water. Reserve the remaining 1 tablespoon of gochugaru for later to coat the radishes.
Step 9
Do not wash the radishes after salting! Simply drain them in a colander to remove excess brine and water. You want to keep the saltiness and the slight moisture from the salting process.
Step 10
Gently rinse the salted Haruna greens under running water to remove excess salt. Drain them thoroughly in a colander, then cut them into manageable, bite-sized pieces.
Step 11
Wash and slice the green onion into thin, diagonal pieces (about 1cm or 0.4 inches thick). You can substitute with scallions or garlic chives if preferred, but green onion adds a nice pungent flavor.
Step 12
In a large mixing bowl, place the drained radishes. Add the reserved 1 tablespoon of gochugaru.
Step 13
Gently toss the radishes with your hands to coat them evenly with the gochugaru. This initial coating helps to give the kkakdugi its characteristic vibrant color.
Step 14
Add the prepared Haruna greens, sliced green onion, and the blended kimchi seasoning to the bowl with the coated radishes. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed. Avoid over-mixing, which can make the greens too soft.
Step 15
Allow the kkakdugi to ferment at room temperature for about one day before refrigerating it. This short fermentation period allows the flavors to meld beautifully. Once refrigerated, it can be enjoyed cold.
