Crispy Kkakdugi (Cubed Radish Kimchi) with Summer Radish
Crispy Kkakdugi (Cubed Radish Kimchi) with Summer Radish
Seasoned Life Master 251: How to Make Crispy Kkakdugi Using Unpalatable Summer Radish
Hello everyone! I usually don’t make kkakdugi until fall radishes are available, and I tend to avoid buying radishes altogether during the summer. I’d buy some Jeju radishes as a final treat before waiting for the autumn harvest. However, recently, I spotted radishes that looked remarkably like fall radishes and bought them with some skepticism. To my surprise, when I tasted them for kkakdugi, they were indeed summer radishes masquerading as fall ones! And they were so large, it was quite baffling. That’s when I remembered a method for making summer radish kkakdugi I’d seen on the show ‘Seasoned Life Master’ a few days prior and decided to try it. Astonishingly, while it didn’t reach the exquisite taste of fall radish kkakdugi, it significantly reduced the peppery bite and brought out a delightful crispness, making the taste quite pleasant. Even better, I learned a secret technique for making delicious kkakdugi with summer radishes! Now, I no longer fear summer radishes and might even make kkakdugi occasionally during the summer. Be sure to check out this secret for transforming tasteless summer radishes into something crisp and delicious, and use it wisely! Wishing you a happy day filled with joy~♡
Main Ingredients- 3/4 medium radish
- 2 Tbsp coarse sea salt
- 4 Tbsp sugar
- 4 Tbsp soju (Korean rice liquor)
Kkakdugi Seasoning- 1 Tbsp salted fermented shrimp (minced)
- 5 Tbsp fish sauce (adjust to taste)
- 3/5 cup gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp flour paste (1 Tbsp flour mixed with 3 Tbsp water, then cooked briefly)
- 5 Tbsp Korean pear juice (from grated or blended pear)
- Scallions (thinly sliced), for garnish
- 1 Tbsp salted fermented shrimp (minced)
- 5 Tbsp fish sauce (adjust to taste)
- 3/5 cup gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp flour paste (1 Tbsp flour mixed with 3 Tbsp water, then cooked briefly)
- 5 Tbsp Korean pear juice (from grated or blended pear)
- Scallions (thinly sliced), for garnish
Cooking Instructions
Step 1
First, thoroughly wash and prepare the radish. Cut it into bite-sized cubes, about 2-3 cm. Cutting them too small might cause them to become mushy as they cook, so aim for a moderate size.
Step 2
To the cubed radish, sprinkle 2 Tbsp of coarse sea salt, 4 Tbsp of sugar, and 4 Tbsp of soju evenly. Gently mix these ingredients together. Cover the bowl or use plastic wrap, and let the radish salt-pickle for 1 hour and 30 minutes at room temperature. Turning the radish cubes once halfway through will help them salt-pickle evenly.
Step 3
After 1 hour and 30 minutes of pickling, drain the radish thoroughly using a sieve. It’s important to discard the excess brine, but do reserve some of it. This reserved brine can add an extra layer of savory flavor to your kkakdugi seasoning.
Step 4
Place the drained radish in a mixing bowl. Add all the prepared seasoning ingredients: salted fermented shrimp, fish sauce, gochugaru, minced garlic, flour paste, Korean pear juice, and thinly sliced scallions. Gently mix everything together with your hands, ensuring the seasoning coats the radish cubes evenly. Be careful not to over-mix or mash the radish.
Step 5
Transfer the seasoned kkakdugi into an airtight container. Refrigerate and allow it to ferment according to your preference. While it’s delicious right away, letting it ferment in the refrigerator for at least a day will allow the flavors to meld and deepen, resulting in an even tastier kkakdugi. Enjoy the refreshing and clean taste of your fermented kkakdugi!
