Crispy and Delicious Kkakdugi (Cubed Radish Kimchi) Recipe
Crispy and Delicious Kkakdugi (Cubed Radish Kimchi) Recipe
Easy Homemade Kkakdugi, Baek Jong-won Style! Perfect with Seolleongtang, a Summer Radish Kimchi for Lunch Boxes
Here’s how to make delicious and crunchy Kkakdugi. It’s simple to prepare and incredibly satisfying!
Ingredients- 1 Korean radish (approx. 1kg)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Sugar
- 3 Tbsp Vinegar
- 3 Tbsp Fish sauce (anchovy or sand lance)
- 1 Tbsp Salt
- 3 Tbsp Minced garlic
- 1/2 Onion
- 1/2 bunch Scallions (green onions), mainly the white parts
Cooking Instructions
Step 1
Today, I’ll show you a simple method to make delicious and crunchy Kkakdugi without the usual salting process. Let’s get started on this mouth-watering Kkakdugi!
Step 2
First, wash and thoroughly dry one Korean radish. Then, cut it into bite-sized cubes, about 2cm in size. Cutting them too small can reduce the crunch, while cutting them too large might prevent the seasoning from penetrating well, so the right size is key. Place the cut radish cubes in a large bowl.
Step 3
Now, let’s prepare the seasoning mixture that will give Kkakdugi its wonderful flavor. In the bowl with the radish, add 3 tablespoons of gochugaru (Korean chili flakes), 3 tablespoons of sugar for a touch of sweetness, 3 tablespoons of vinegar for that tangy kick, 3 tablespoons of fish sauce (like anchovy or sand lance sauce) for umami, 1 tablespoon of salt for seasoning, and 3 tablespoons of minced garlic for aroma. For added texture and a subtle sweetness, finely mince half an onion and add it in. Finally, finely chop half a bunch of scallions, focusing on the white parts for a stronger aroma, and add them to the mix.
Step 4
Add all the prepared seasoning ingredients to the bowl with the radish. Gently mix everything by hand, ensuring the seasoning coats the radish evenly. Be careful not to overmix or squeeze the radish too hard, as this can release too much water. The goal is to evenly coat the radish pieces with the seasoning.
Step 5
After mixing, it’s best to let the Kkakdugi ferment slightly before eating. Transfer the Kkakdugi to an airtight container and let it sit at room temperature for one to two days. If you refrigerate it immediately, it might not ferment as effectively, and you won’t get that characteristic tangy, fermented flavor. Once it has had time to ferment at room temperature, store it in the refrigerator and enjoy it cold. It’s the perfect side dish for hearty meals like Seolleongtang or other Korean soups!
