Crispy Kkakdugi (Diced Radish Kimchi)
Crispy Kkakdugi (Diced Radish Kimchi)
♥ A Must-Have for Newlywed Tables! Quickly Make Crispy & Savory Kkakdugi with This Golden Recipe
Experience the satisfying crunch and deep, savory flavor of Kkakdugi that will make your taste buds sing! Now, easily make this delicious kimchi at home and elevate your dining table. We’re revealing a golden recipe that’s simple enough for anyone to follow. With this recipe, you’ll be able to master the art of this ‘rice thief’ kimchi in no time!
Kkakdugi Ingredients- 1 Korean radish (approx. 22cm length, 9cm diameter)
- 2 stalks of green onion
- 2 Tbsp coarse sea salt (for salting the radish)
- 1 Tbsp sugar (for salting the radish)
- 1 handful of chives (optional, adds extra flavor)
Flavorful Seasoning Paste- 4-5 Tbsp red pepper flakes (adjust to your spice preference)
- 1 Tbsp coarse sea salt (for seasoning)
- 1 Tbsp sugar
- 1/2 tsp saccharin (for crispiness and sweetness)
- 1 Tbsp anchovy sauce (for umami)
- 2 Tbsp plum extract
- 1 Tbsp salted shrimp (minced)
- 1 Tbsp minced garlic
- 1/2 medium onion (finely blended or minced)
- 4 Tbsp flour paste (1 Tbsp flour + 1/4 cup water, boiled and cooled)
- 1/2 tsp minced ginger or a pinch of ginger powder (optional, removes gamey smell)
- 4-5 Tbsp red pepper flakes (adjust to your spice preference)
- 1 Tbsp coarse sea salt (for seasoning)
- 1 Tbsp sugar
- 1/2 tsp saccharin (for crispiness and sweetness)
- 1 Tbsp anchovy sauce (for umami)
- 2 Tbsp plum extract
- 1 Tbsp salted shrimp (minced)
- 1 Tbsp minced garlic
- 1/2 medium onion (finely blended or minced)
- 4 Tbsp flour paste (1 Tbsp flour + 1/4 cup water, boiled and cooled)
- 1/2 tsp minced ginger or a pinch of ginger powder (optional, removes gamey smell)
Cooking Instructions
Step 1
First, let’s prepare the star ingredient: the Korean radish. The radish used here was approximately 22cm long and 9cm in diameter.
Step 2
Wash the radish thoroughly under running water and peel it. Then, dice it into bite-sized cubes, about 1.5-2cm square. This size is ideal for Kkakdugi; too large and it takes longer to cook, too small and it can become mushy. Aim for consistency.
Step 3
Sprinkle 1 Tbsp of coarse sea salt and 1 Tbsp of sugar over the diced radish and mix well. Let it sit for about 20 minutes to salt the radish. Stir it once halfway through to ensure even salting. This process helps to soften the radish while retaining its crispiness.
Step 4
While the radish is salting, prepare the ingredients for the seasoning paste to save time. Finely chop the green onions. Blend or finely mince half an onion. For the flour paste, combine 1 Tbsp of flour with about 1/4 cup of water in a saucepan and cook until thickened. Let it cool completely. If using chives, wash and chop them finely. Having all ingredients prepped ensures you can move to the next step smoothly once the radish is salted.
Step 5
After 20 minutes, drain the liquid that has accumulated from the salted radish into a colander. (Discarding all this liquid prevents the Kkakdugi from becoming soggy.) Now, it’s time to assemble the seasoning paste. Add the blended onion, chopped green onions, and (if using) chives to a large bowl. Then, add the seasoning ingredients: 4-5 Tbsp red pepper flakes, 1 Tbsp coarse sea salt, 1 Tbsp sugar, 1 Tbsp anchovy sauce, 2 Tbsp plum extract, 1 Tbsp minced salted shrimp, 1 Tbsp minced garlic, the prepared flour paste (4 Tbsp), and optionally, 1/2 tsp minced ginger or a pinch of ginger powder.
Step 6
★Here’s the secret to our special Kkakdugi! Add 1/2 tsp of saccharin (New Sugar). (It’s best to use saccharin and sugar in a 1:2 ratio). This ingredient works like magic, preventing the Kkakdugi from becoming mushy and helping it maintain its delightful crispiness for a long time, especially when combined with sugar. Gently mix all the ingredients, ensuring the seasoning evenly coats the radish. Be careful not to mash the radish; a gentle toss is key.
Step 7
And there you have it – perfectly crisp and delicious Kkakdugi! Transfer it to a container. Let it ferment at room temperature for about half a day, then refrigerate. It will taste even better when served cold. While delicious immediately, its flavor deepens beautifully as it ferments, making it an indispensable side dish for any meal!
