Crispy and Delicious Kkakdugi: The Golden Recipe
Elevate Your Home Cooking! Chef Im Seong-geun’s Kkakdugi Making Secrets
In today’s era of frequent home dining, having staple kimchi dishes is a must for peace of mind. A plate of crunchy, refreshing Kkakdugi can instantly make your meals more enjoyable. Don’t worry if you’re new to making kimchi! By following Chef Im Seong-geun’s expert tips from Altoran, anyone can create delicious Kkakdugi like a pro. With this recipe, your rice-stealing Kkakdugi might disappear in no time!
Making the Sweet and Flavorful Starch Paste
- 3 Tbsp all-purpose flour or glutinous rice flour
- 1.5 cups (approx. 300ml) water
Main Kkakdugi Ingredients
- 3 medium-sized radishes
- 2 stalks of green onion (adjust based on size)
The Secret to Crispy Radishes
- 5 cups (approx. 1000ml) water
- 1/2 cup (approx. 100g) coarse sea salt
- 1/2 cup (approx. 100ml) soju (Korean rice wine)
Flavor-Exploding Kkakdugi Seasoning
- 1 cup (approx. 100g) red pepper flakes
- 2 tsp minced ginger
- 4 Tbsp minced garlic (approx. 60g)
- 4 Tbsp salted fermented shrimp, finely chopped (approx. 60g)
- 1 cup (approx. 200ml) cooled starch paste
- 5 Tbsp plum extract (or syrup)
- 4 Tbsp sugar (approx. 60g)
- 3 medium-sized radishes
- 2 stalks of green onion (adjust based on size)
The Secret to Crispy Radishes
- 5 cups (approx. 1000ml) water
- 1/2 cup (approx. 100g) coarse sea salt
- 1/2 cup (approx. 100ml) soju (Korean rice wine)
Flavor-Exploding Kkakdugi Seasoning
- 1 cup (approx. 100g) red pepper flakes
- 2 tsp minced ginger
- 4 Tbsp minced garlic (approx. 60g)
- 4 Tbsp salted fermented shrimp, finely chopped (approx. 60g)
- 1 cup (approx. 200ml) cooled starch paste
- 5 Tbsp plum extract (or syrup)
- 4 Tbsp sugar (approx. 60g)
- 1 cup (approx. 100g) red pepper flakes
- 2 tsp minced ginger
- 4 Tbsp minced garlic (approx. 60g)
- 4 Tbsp salted fermented shrimp, finely chopped (approx. 60g)
- 1 cup (approx. 200ml) cooled starch paste
- 5 Tbsp plum extract (or syrup)
- 4 Tbsp sugar (approx. 60g)
Cooking Instructions
Step 1
First, let’s make the ‘starch paste,’ which adds tenderness and depth of flavor to the Kkakdugi. You can use either all-purpose flour or glutinous rice flour based on your preference. Here, we’ll use 3 tablespoons of all-purpose flour and 1.5 cups of water. Mix them in a pot until well combined without lumps.
Step 2
Place the mixed flour-water mixture over low heat. Stir continuously for about 3 minutes until it thickens into a smooth paste. Cooking it this way removes any raw flour taste and creates a delicate paste. Allow the finished paste to cool completely.
Step 3
Wash the radishes, the star of Kkakdugi, and prepare them. Cut them into bite-sized cubes, about 2-3 cm in size. Ensuring the thickness and length are consistent will result in a uniform texture and appealing appearance when cooked. Feel free to adjust the size according to your preference.
Step 4
To the cubed radishes, add 5 cups (1 liter) of water, 1/2 cup of coarse sea salt, and 1/2 cup of soju. Gently mix them by hand. Adding soju helps eliminate any gamey smell from the radish and aids in osmosis, leading to a crisper pickle. Let the radishes marinate for 40 minutes.
Step 5
Now, let’s prepare the green onions, which add flavor to the Kkakdugi. Typically, 2 stalks of green onion are sufficient for 3 radishes, but if you enjoy a stronger green onion flavor, don’t hesitate to add more. (Tip: A delightful variation is to add plenty of green onions, then reserve some to enjoy as ‘green onion kimchi’ later!) Cut the prepared green onions into segments of about 1-2 cm.
Step 6
After marinating for 40 minutes, rinse the radishes lightly under cold running water two to three times to remove excess salt. After rinsing, place them in a colander to drain completely. Thoroughly draining the water prevents the seasoning from becoming watery and ensures it adheres well.
Step 7
Let’s prepare the delicious seasoning for our Kkakdugi! It’s more convenient to measure out the ingredients beforehand. You’ll need: 1 cup of red pepper flakes, 2 teaspoons of finely minced ginger, 4 generous tablespoons of minced garlic, 4 tablespoons of finely chopped salted fermented shrimp, 1 cup of the cooled starch paste, 5 tablespoons of plum extract (or syrup), and finally, 4 tablespoons of sugar for sweetness.
Step 8
Start by adding 1 cup of red pepper flakes to the drained radishes.
Step 9
Gently mix with your hands, ensuring the red pepper flakes evenly coat the radishes. Be careful not to mash the radishes by handling them too roughly. Once they are beautifully colored, prepare to add the remaining seasonings.
Step 10
To the pepper-coated radishes, add 2 tsp minced ginger, 4 Tbsp minced garlic, 4 Tbsp chopped salted fermented shrimp, 1 cup of the cooled starch paste, and 5 Tbsp plum extract. Including the brine from the salted fermented shrimp will enhance the savory flavor.
Step 11
Mix everything thoroughly to ensure all seasoning ingredients are evenly distributed. Make sure the radishes are coated without any gaps.
Step 12
Now, add the 4 tablespoons of sugar for sweetness. (Tip: Adding sugar at the end can help prevent the radishes from releasing too much moisture, contributing to a crisper texture.) Mix well again after adding the sugar.
Step 13
Finally, add the chopped green onions and gently mix everything together one last time. Your delicious Kkakdugi seasoning is now complete!
Step 14
Voila! Your delicious Kkakdugi is ready. It’s surprisingly simple, isn’t it? Now all that’s left is to enjoy your flavorful Kkakdugi!
Step 15
Freshly made Kkakdugi is delicious, but I personally prefer to let it sit at room temperature for about a day to slightly ferment before eating. This allows the flavors to meld beautifully into the radish, creating a deeper taste. Enjoy your Kkakdugi right away or after letting it mature!
