Easy Kkakdugi (Cubed Radish Kimchi) Recipe with Autumn Radishes
Crisp and Sweet Kkakdugi Made with Autumn Radishes
Introducing a super simple and delicious Kkakdugi recipe made with fresh, sweet, and crisp autumn radishes. Anyone can follow this recipe without special skills, and the rice paste in the seasoning adds a deeper flavor.
Main Ingredients
- 2 medium radishes
- 1/2 bowl cooked rice
- 1 cup water
- 6-7 cloves whole garlic
- 1 piece ginger (about the size of a garlic clove)
- Coarse salt (for brining radishes)
- 2 cups gochugaru (Korean chili flakes)
- 1.5 cups anchovy sauce (fish sauce)
- A pinch of sugar (for sweetness adjustment)
Cooking Instructions
Step 1
First, wash the 2 fresh radishes thoroughly and peel them. Then, cut them into bite-sized cubes, about 2cm each. (Tip: Cutting the radishes too small might result in a less satisfying texture, so aim for a good size.) Sprinkle coarse salt evenly over the cut radishes and let them brine for about 40 minutes to 1 hour. Stirring them once halfway through will ensure even brining. After brining, rinse the radishes lightly under cold water to remove some saltiness. Then, drain them thoroughly in a colander.
Step 2
While the radishes are brining, let’s make the delicious seasoning paste. (My mom’s secret tip! Using rice instead of glutinous rice paste is less hassle and adds deep flavor.) Combine 1/2 bowl of cooked rice and 1 cup of water in a blender and blend until smooth. As the kimchi ferments, the rice grains will naturally break down and add richness to the kimchi brine. Add the 6-7 whole garlic cloves and 1 piece of ginger to the blender as well and blend everything together to enhance the seasoning’s aroma.
Step 3
In a bowl, combine 2 cups of gochugaru and 1.5 cups of anchovy sauce. Add a pinch of sugar to your liking. Then, add the blended rice, garlic, and ginger mixture. Mix everything well. Taste the seasoning and adjust the saltiness with coarse salt if needed. And just like that, your Kkakdugi seasoning paste is ready! So easy, right?
Step 4
Now, add the seasoning paste to the well-drained radishes and gently mix to coat evenly. It’s important to mix gently so the seasoning adheres to all the radish cubes. (Tip: You can add chopped green onions, onions, mustard greens, or water parsley for a more complex flavor, according to your preference. However, for this recipe, we’re keeping it simple to highlight the radish’s natural taste, so no other ingredients were added.)
Step 5
After mixing well, let the Kkakdugi sit at room temperature for about a day to allow the flavors to meld. Then, refrigerate it. Enjoy the crisp and delicious Kkakdugi! (Tip: Freshly made Kkakdugi matures quickly, so it’s best to start enjoying it while it’s still fresh and let it mature as you eat it. If it becomes too sour from over-fermentation, it loses its appeal. We recommend enjoying the crispness of the radish and the evolving flavors as it matures, and consuming it relatively quickly. Especially with delicious autumn radishes, making Kkakdugi often is a healthy and tasty side dish!)
