Crispy and Delicious Kkakdugi (Cubed Radish Kimchi)
Crispy and Delicious Kkakdugi (Cubed Radish Kimchi)
Super Easy Kkakdugi Recipe: Ready in 30 Minutes Without Flour Paste!
While we all love Napa cabbage kimchi, sometimes you just crave the satisfying crunch of Kkakdugi! Utilize that radish sitting in your fridge to make this delightful cubed radish kimchi. Forget complicated flour or sweet rice paste; a simple salting followed by a quick seasoning mix is all you need for a burst of flavor. This recipe uses common tablespoon measurements, making it incredibly beginner-friendly. Let’s get started on your easy Kkakdugi journey!
Main Kkakdugi Ingredients- 1233g Korean radish (mu)
- 49g Scallions (jjokpa)
- 0.3 Tbsp minced ginger
- 1 Tbsp minced garlic
Kkakdugi Seasoning Mix- 1 Tbsp fermented shrimp (saeu-jeot)
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
- 4 Tbsp red chili flakes (gochugaru)
- 1 Tbsp brown sugar (hwangseol-tang)
- 2 Tbsp plum extract (maesil-cheong)
- 2-3 Pinches of salt (for adjusting taste)
Radish Salting Ingredients- 2 Tbsp coarse sea salt
- 1 Tbsp fermented shrimp (saeu-jeot)
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
- 4 Tbsp red chili flakes (gochugaru)
- 1 Tbsp brown sugar (hwangseol-tang)
- 2 Tbsp plum extract (maesil-cheong)
- 2-3 Pinches of salt (for adjusting taste)
Radish Salting Ingredients- 2 Tbsp coarse sea salt
Cooking Instructions
Step 1
First, let’s prepare the star ingredient: the Korean radish. Peel the radish using a peeler and rinse it lightly under running water to remove any dirt.
Step 2
Trim off the top and bottom ends of the radish. Then, cut it into rounds about 1-2 cm thick. Finally, chop these rounds into bite-sized cubes, resembling diced squares. Aim for a size that’s easy to eat in one bite – too small and the texture is lost, too large and the seasoning won’t penetrate well.
Step 3
Place the cubed radish into a large bowl. Sprinkle 2 tablespoons of coarse sea salt evenly over the radish and gently toss with your hands to ensure the salt adheres. Let the radish sit and salt for about 1 hour. This crucial step draws out excess moisture, ensuring a crisp texture.
Step 4
Halfway through the salting process, around the 30-minute mark, give the radish a good stir. By flipping the radish pieces from the top to the bottom, you ensure even salting and a consistently crisp result.
Step 5
While the radish is salting, prepare the other ingredients. Wash the scallions thoroughly and chop them into approximately 1.5 cm lengths. Also, measure out 1 tablespoon of minced garlic and 0.3 tablespoons of minced ginger. Be mindful with ginger; a little goes a long way in terms of flavor.
Step 6
Now, let’s mix the Kkakdugi seasoning. In a separate bowl, combine 4 tablespoons of red chili flakes, 1 tablespoon of brown sugar, 1 tablespoon of fish sauce, 1 tablespoon of fermented shrimp, and 2 tablespoons of plum extract. Combining fish sauce and fermented shrimp adds a wonderful depth of savory flavor.
Step 7
After salting for an hour, thoroughly rinse the radish under cold running water to remove excess salt. Fill the bowl with water to cover the radish and rinse it about 3 times. Drain the rinsed radish well in a colander; excess water can lead to a watery and less flavorful kimchi.
Step 8
Transfer the well-drained radish back into a clean bowl. Add the prepared chopped scallions, minced garlic, and minced ginger to the radish.
Step 9
Pour the delicious Kkakdugi seasoning mix you prepared earlier over the salted radish and other ingredients.
Step 10
Put on disposable gloves and gently mix everything together. Ensure the chili flakes coat the radish evenly. Massage the ingredients gently, as if washing clothes, to avoid breaking the radish pieces while thoroughly distributing the seasoning.
Step 11
Taste the seasoned Kkakdugi. If it feels a bit bland, add another 2-3 pinches of coarse sea salt and mix again gently. If you prefer it sweeter, feel free to add a little more sugar. Adjust the sweetness and saltiness to your preference.
Step 12
Transfer the perfectly seasoned Kkakdugi into a clean kimchi container. Cover it with a lid and let it sit at room temperature for about half a day to a full day to ferment slightly. While fresh Kkakdugi is delicious, allowing it to ferment a little develops deeper flavors. Check the taste the next day; once it’s to your liking, store it in the refrigerator. Congratulations, you’ve made delicious and easy Kkakdugi! Enjoy!
