Crispy and Delicious Kkakdugi: The Ultimate Recipe
Crispy and Delicious Kkakdugi: The Ultimate Recipe
Life-Changing Kkakdugi You’ll Want to Eat Every Day! Revealing the Secret to Its Crunchiness
Making kkakdugi (Korean radish kimchi) at home can be easier than you think, but achieving that perfect, crisp texture and delicious flavor can be tricky. However, by following this recipe, anyone can create wonderfully crunchy and flavorful kkakdugi. Once you try it, you’ll save this as your go-to recipe!
Main Kkakdugi Ingredients- 2kg Radish (Mu)
- 1/4 cup Coarse Sea Salt (approx. 30g)
- 1/4 cup Sugar (approx. 40g)
Making the Starch Paste- 2 cups Water (400ml)
- 2 Tbsp Glutinous Rice Flour or All-Purpose Flour
Spicy and Sweet Kkakdugi Seasoning- 50g Gochugaru (Korean chili flakes – base) + 20g (for finishing)
- 100g Starch Paste
- 50g Scallions (chopped)
- 40g Fish Sauce (anchovy or sand lance)
- 10g Salt (for adjusting taste)
- 20g Salted Shrimp (minced)
- 30g Minced Garlic
- 10g Minced Ginger
- 5g Artificial Sweetener (like New Sugar) or Sugar (for sweetening)
- 2 cups Water (400ml)
- 2 Tbsp Glutinous Rice Flour or All-Purpose Flour
Spicy and Sweet Kkakdugi Seasoning- 50g Gochugaru (Korean chili flakes – base) + 20g (for finishing)
- 100g Starch Paste
- 50g Scallions (chopped)
- 40g Fish Sauce (anchovy or sand lance)
- 10g Salt (for adjusting taste)
- 20g Salted Shrimp (minced)
- 30g Minced Garlic
- 10g Minced Ginger
- 5g Artificial Sweetener (like New Sugar) or Sugar (for sweetening)
Cooking Instructions
Step 1
First, prepare 2kg of radish. Wash it thoroughly, then cut it into approximately 2 to 2.5cm cubes. Sprinkle 1/4 cup of coarse sea salt and 1/4 cup of sugar evenly over the cut radish. Let it brine for 30 minutes, turning the radish pieces about 3 times during this period. This helps draw out moisture evenly, which is key to achieving a crisp kkakdugi. While the radish is brining, let’s make the starch paste.
Step 2
In a pot, bring 2 cups (400ml) of water to a boil. In a separate small bowl, whisk together 2 Tbsp of glutinous rice flour (or all-purpose flour) with about half a cup of water until smooth, ensuring there are no lumps. Add this slurry to the boiling water. (Make sure you have a total of 2 cups of water.)
Step 3
Once the paste begins to boil, cook for just about 10 seconds more, then turn off the heat and let it cool completely. Cooking for too long can make the paste too thin or cause it to spoil quickly, so be mindful of the time.
Step 4
To the completely cooled starch paste (100g), first add 50g of gochugaru and mix well. Letting the chili flakes soak in the paste first will enhance the color and flavor. Then, add all the remaining seasoning ingredients (chopped scallions, fish sauce, salt, salted shrimp, minced garlic, minced ginger, and artificial sweetener/sugar) and mix until thoroughly combined without any lumps.
Step 5
Let the seasoning mixture sit for about 5 minutes to allow the gochugaru to fully hydrate. This step deepens the flavor and melds the ingredients together beautifully.
Step 6
Drain the brined radish by placing it in a colander and discarding the collected water. Then, transfer the drained radish to a large mixing bowl. Pour all the prepared seasoning mixture over the radish.
Step 7
Wearing disposable gloves, gently toss the radish and seasoning together until everything is evenly coated. Be careful not to crush the radish pieces while mixing.
Step 8
Finally, add the remaining 20g of gochugaru and mix again thoroughly. This adds a final touch of vibrant color and a touch of extra spice.
Step 9
Voila! Your crispy and delicious kkakdugi is ready. While it’s tasty immediately after mixing, letting it ferment for a day or two will develop even deeper flavors. But don’t worry, it’s delicious to eat right away too!
Step 10
Transfer the finished kkakdugi into an airtight container. Some people like to say a little ‘wish’ like ‘Become delicious! Become tasty kkakdugi!’ as they pack it, believing it makes it even tastier. Enjoy making it! ^_^*
