Crisp & Sweet! Persimmon Kkakdugi (Cubed Radish Kimchi)
Crisp & Sweet! Persimmon Kkakdugi (Cubed Radish Kimchi)
Special Kkakdugi Made with Seasonal ‘Taechu’ Persimmons
Introducing a recipe for crisp and sweet kkakdugi made with ‘Taechu’ persimmons, often called the queen of persimmons. ‘Taechu’ persimmons are a precious variety available only for a short period in October. They are nearly twice as sweet as regular persimmons and have no astringency, making them perfect for eating fresh. Packed with vitamins A, B, and C, pectin, and carotenoids, these nutritious persimmons are ideal for making this delightful kkakdugi. Enjoy the unique charm of ‘Taechu’ persimmons, recognizable by their green-tinged skin!
Kkakdugi Ingredients- 2 ‘Taechu’ persimmons
- 1/2 bunch chives (scallions can be substituted)
- 1 Tbsp red pepper flakes
- 1 Tbsp anchovy sauce (other fish sauce can be substituted)
- 1 Tbsp plum extract (or syrup)
- 1 Tbsp minced garlic
- A pinch of black pepper
- A pinch of ginger powder
- 2 pinches of sugar (for flavor enhancement and fermentation)
Cooking Instructions
Step 1
First, prepare the star ingredient for our delicious kkakdugi: 2 ‘Taechu’ persimmons. (The persimmons in the photo might look a bit rustic because they’re organic, but their taste is superb!)
Step 2
Gently wash the persimmons under cool running water. Then, thoroughly pat them dry with paper towels, as excess moisture can make the kkakdugi mushy. After drying, use a peeler or a knife to carefully peel the skin off each persimmon.
Step 3
Cut each peeled persimmon in half, and then cut each half in half again, creating four wedges. This uniform cutting ensures the kkakdugi pieces are similarly sized for a pleasing presentation. Carefully remove and discard any seeds from the center of the persimmon wedges using a spoon or knife.
Step 4
Soak the chives in cool water for about 10 minutes to refresh them, then rinse them thoroughly under running water. Shake off excess water and trim them into approximately 1.5 to 2-inch (3-4 cm) lengths. If you don’t have chives, chopped scallions work wonderfully as a substitute.
Step 5
Now, let’s make the seasoning that will bring our kkakdugi to life! It’s easy to make with common pantry ingredients. In a bowl, combine 1 Tbsp red pepper flakes, 1 Tbsp anchovy sauce, 1 Tbsp sweet plum extract, 1 Tbsp minced garlic, a pinch of black pepper, a hint of ginger powder, and 2 pinches of sugar for sweetness and flavor. Mix everything well with a spoon until the seasoning paste is smooth. (Feel free to use other types of fish sauce or even soy sauce instead of anchovy sauce. The two pinches of sugar not only add sweetness but also help the kkakdugi ferment beautifully.)
Step 6
Add the prepared persimmon wedges to the bowl with the seasoning. Gently toss them to coat each piece evenly. For a more vibrant color, you can lightly coat the persimmon pieces with a small amount of red pepper flakes first, then add the rest of the seasoning and mix.
Step 7
Finally, add the chopped chives to the bowl. Mix gently to combine. Since chives are delicate, avoid overmixing or vigorous stirring, which can cause them to break down. Just mix enough to lightly coat the persimmons with the chives and seasoning.
Step 8
Voila! Isn’t that easy? Your crisp and sweet ‘Taechu’ persimmon kkakdugi is ready! You can enjoy it immediately, or let it chill in the refrigerator for a while to develop a richer flavor. Enjoy your delicious creation!
