Crispy and Delicious Radish Kimchi (Kkakdugi) Recipe
Crispy and Delicious Radish Kimchi (Kkakdugi) Recipe
Easy Homemade Kkakdugi Recipe
Freshly made kimchi is the best side dish for any meal! One radish can be used for soup, braised dishes, and this delicious Kkakdugi. Inspired by a recent tasty batch, I’ve prepared a simple and detailed recipe so you can easily make it at home. Enjoy the satisfying crunch and the perfectly balanced spicy and sweet flavors of homemade Kkakdugi.
Main Ingredients- 1 medium Korean radish (Mu)
Seasoning Ingredients- 2 Tbsp Sugar
- 7 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Fish Sauce (Anchovy or Mackerel)
- 3 tsp Fine Salt (adjust to taste)
- 3 Tbsp Rice Vinegar or Brewed Vinegar
- 2 Tbsp Minced Garlic
- 2 Tbsp Perilla Seed Powder
- 2 Tbsp Sugar
- 7 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Fish Sauce (Anchovy or Mackerel)
- 3 tsp Fine Salt (adjust to taste)
- 3 Tbsp Rice Vinegar or Brewed Vinegar
- 2 Tbsp Minced Garlic
- 2 Tbsp Perilla Seed Powder
Cooking Instructions
Step 1
1. Thoroughly wash the radish, removing any dirt from the peel. You can gently scrape off any stubborn grime with the back of a knife. 2. Cut the radish into bite-sized cubes, about 2-3 cm square. This size is easy to chew and handle. If you find it tricky to cut evenly, using a ruler as a guide on your cutting board can help.
Step 2
1. Sprinkle 2 tablespoons of sugar evenly over the cubed radish. The sugar will help draw out moisture, ensuring a crisp texture and aiding in flavor absorption. 2. Gently toss the radish with your hands to coat evenly with sugar. Let it sit for about 20 minutes, allowing the radish to release its natural juices.
Step 3
1. After 20 minutes, add 7 tablespoons of gochugaru (Korean chili flakes) to the radish, including the liquid that has accumulated. Mix well until the radish is evenly coated with the vibrant red color. 2. Next, add the fish sauce (3 Tbsp), fine salt (3 tsp), rice vinegar (3 Tbsp), minced garlic (2 Tbsp), and perilla seed powder (2 Tbsp). Mix everything thoroughly until well combined. 3. Taste the mixture. If it’s not salty enough, add a little more salt. If it’s too spicy or sour, you can add a touch more sugar or honey to balance the flavors to your preference.
Step 4
1. While you can enjoy the Kkakdugi immediately, it’s best to let it sit at cool room temperature for about half a day to a full day. This allows the flavors to meld and develop. 2. Once it has ripened slightly, transfer the Kkakdugi to a kimchi refrigerator or your regular refrigerator. Storing it cold will keep it crisp and delicious for a longer period. Avoid putting it directly into the fridge right away if you want a slightly fermented taste.
