Delicious Radish Kimchi (Kkakdugi) Without Sugar
Delicious Radish Kimchi (Kkakdugi) Without Sugar
Make Kkakdugi Without Any Sugar for a Healthier Taste!
This Kkakdugi recipe is made without any added sugar, as I prefer the natural sweetness of kimchi. Enjoy the authentic flavors of the ingredients and a deep, fermented taste. It’s a perfect side dish that will make you want more rice!
Kkakdugi Ingredients- 2 Korean radishes (medium size)
- 2-3 stalks of green onion (or scallions)
- 1 medium onion
- 5-6 Tbsp minced garlic
- 2/3 cup Gochugaru (Korean chili flakes)
- 3/4 cup coarse sea salt (approx. 150g)
- 1 Tbsp salted shrimp (Saeujeot)
- 1/3 paper cup of anchovy sauce (approx. 60ml)
- 2 Tbsp flour
- 750ml water (for brine) + 300ml water (for flour paste)
- A pinch of MSG (optional, to taste)
- A sprinkle of sesame seeds (for garnish)
- 4-5 cloves of ginger (approx. 20-30g)
Cooking Instructions
Step 1
Prepare 2 fresh Korean radishes. Scrape off any dirt or trim any bruised parts; you can leave the skin on for a crunchier texture. If there are any soft or damaged spots, cut them away cleanly.
Step 2
Cut the radishes into bite-sized cubes, about 2-3 cm. It’s important to cut them into uniform sizes so they pickle evenly and absorb the seasoning consistently.
Step 3
Dissolve 3/4 cup of coarse sea salt in 750ml of warm water to create the brining liquid. Using warm water helps the salt dissolve more easily. You can adjust the amount of salt slightly based on the radish quantity and your preference.
Step 4
Pour the brine over the cubed radishes and mix well. Let them pickle for 1 hour and 30 minutes, turning them over once or twice in between to ensure even salting. This process draws out excess moisture, resulting in a crisp texture.
Step 5
In a pot, combine 300ml of water with 2 Tbsp of flour. Whisk continuously while heating over low heat to create a smooth flour paste (pul). Stirring prevents lumps and sticking. This paste acts as a base for the seasoning, adding depth and helping the ingredients bind together.
Step 6
Once the flour paste has completely cooled, mix in 2/3 cup of gochugaru, 1 Tbsp of salted shrimp, 1/3 paper cup of anchovy sauce, 5-6 Tbsp of minced garlic, and a pinch of MSG (if using). Stir everything well to create the initial seasoning mix.
Step 7
After 1.5 hours of pickling, the radishes will have released a lot of water. Drain the radishes in a colander. Do NOT rinse them, as this will wash away the salt and flavor. The saltiness from the brine is crucial for the taste.
Step 8
In a large bowl, combine the drained radishes with the chopped green onions (2-3 stalks), thinly sliced onion (1 medium), sliced ginger (4-5 cloves), and a sprinkle of sesame seeds. Prepping the ingredients like this makes mixing easier.
Step 9
Pour the prepared seasoning mix over the radishes and vegetables. Gently mix everything together with your hands, ensuring the seasoning coats all the pieces evenly. If the seasoning tastes a bit bland, add a little more salt or fermented shrimp paste to your liking. Be careful not to overmix, as this can make the radishes mushy.
Step 10
Once thoroughly mixed, pack the Kkakdugi into a clean container. Let it ferment at room temperature for 2-3 days before enjoying. It will become deliciously seasoned and slightly sour as it ferments. For warmer weather, store it in the refrigerator to slow down the fermentation. Enjoy your homemade Kkakdugi!
