Easy Kkakdugi (Cubed Radish Kimchi) Without Sweet Rice Porridge
Save Time and Effort! A Golden Recipe for Delicious Kkakdugi Made Without Sweet Rice Porridge
Are you looking to make delicious Kkakdugi easily for Lunar New Year, special occasions, or just any day? This recipe introduces a Kkakdugi that is crisp and refreshing, even without the hassle of making sweet rice porridge. It’s a recipe anyone can easily follow, and I’ll share the secret to making Kkakdugi that stays delicious for a long time when stored in the refrigerator.
Main Ingredients for Radish Kimchi
- 2 Korean radishes (choose large and fresh ones)
- 1/2 cup coarse sea salt (for salting the radish)
- 1 cup water (for salting the radish)
- 1 bunch green onions (wash clean and cut into 3-4 cm lengths)
- 1.5 cups kimchi seasoning (refer to the kimchi seasoning recipe below)
- 1/2 cup water (for rinsing and using the seasoning bowl)
- 1-2 Tbsp fish sauce (anchovy or sand lance, for adjusting seasoning)
Kimchi Seasoning for Deep Flavor
- 2.5 cups gochugaru (Korean chili flakes, adjust for color and spiciness)
- 2-3 Tbsp rice syrup or corn syrup (adds sweetness and shine)
- 3 Tbsp minced garlic
- 2 Tbsp plum extract (adds umami and a refreshing tang)
- 2 Tbsp ginger syrup or minced ginger (removes gamey smell and adds fragrance)
- 2-3 Tbsp fish sauce (anchovy or sand lance, for basic seasoning)
- 2 cups cool broth (this replaces the role of sweet rice porridge)
- 2 sweet potatoes (grated, for sweetness and thickness)
- 1/4 pear (grated, for refreshing and natural sweetness)
- 1/2 apple (grated, for fruity aroma and tang)
- 1 onion (grated, for enhanced flavor and umami)
- 2 Tbsp salted shrimp (minced, for a refreshing and deep broth flavor)
Broth Ingredients for Coolness and Refreshment
- 1-2 dried pollack heads (or dried anchovies for broth)
- 1 sheet kelp (5×5 cm)
- 3-4 whole garlic cloves
- Onion peels (washed clean)
- Pear peels or small pieces
- 1-2 dried shiitake mushrooms (optional)
- 2.5 cups gochugaru (Korean chili flakes, adjust for color and spiciness)
- 2-3 Tbsp rice syrup or corn syrup (adds sweetness and shine)
- 3 Tbsp minced garlic
- 2 Tbsp plum extract (adds umami and a refreshing tang)
- 2 Tbsp ginger syrup or minced ginger (removes gamey smell and adds fragrance)
- 2-3 Tbsp fish sauce (anchovy or sand lance, for basic seasoning)
- 2 cups cool broth (this replaces the role of sweet rice porridge)
- 2 sweet potatoes (grated, for sweetness and thickness)
- 1/4 pear (grated, for refreshing and natural sweetness)
- 1/2 apple (grated, for fruity aroma and tang)
- 1 onion (grated, for enhanced flavor and umami)
- 2 Tbsp salted shrimp (minced, for a refreshing and deep broth flavor)
Broth Ingredients for Coolness and Refreshment
- 1-2 dried pollack heads (or dried anchovies for broth)
- 1 sheet kelp (5×5 cm)
- 3-4 whole garlic cloves
- Onion peels (washed clean)
- Pear peels or small pieces
- 1-2 dried shiitake mushrooms (optional)
Cooking Instructions
Step 1
First, wash the Korean radishes thoroughly, peel them, and cut them into cubes of about 2-2.5 cm. If they are too small, they will become mushy, and if they are too large, the seasoning won’t penetrate well, so the right size is important.
Step 2
Add 1/2 cup of coarse sea salt and 1 cup of water to the cubed radishes and mix. Let them salt for 30 minutes to 1 hour. You can dissolve the coarse salt in water and pour it over, or you can mix the salt and water directly with the cubed radishes to salt them. Stir them once or twice during salting to ensure even salting.
Step 3
While the radishes are salting, let’s make the broth that will add deep flavor. In a pot, add the dried pollack heads, kelp, whole garlic cloves, onion peels, pear peels, and dried shiitake mushrooms. Pour in water and boil for about 10-15 minutes. Once the broth is infused, strain out the solids and let it cool completely.
Step 4
We’re going to make the kimchi seasoning that will replace the sweet rice porridge. In a blender, combine all the kimchi seasoning ingredients except gochugaru (rice syrup, minced garlic, plum extract, ginger syrup, fish sauce, minced salted shrimp), the cooled broth, and the grated sweet potato, pear, apple, and onion. Blend until smooth. It’s easier if you cut the sweet potato, pear, apple, and onion into blender-friendly pieces beforehand.
Step 5
To the smoothly blended kimchi seasoning, add the gochugaru last and mix well. Start by adding 1.5 cups of kimchi seasoning (from the recipe) and mixing. Then, check the consistency based on the size and amount of radish and add more gochugaru or adjust as needed. It should be smooth and spreadable, not too thick.
Step 6
And there you have it – delicious Kkakdugi seasoning made without sweet rice porridge! Making it in advance allows the seasoning to mature and develop an even deeper flavor.
Step 7
Check if the radishes are sufficiently salted. Try bending a piece of radish; if it bends easily, it’s well-salted. If it’s too salty, rinse it lightly under cold water and squeeze out excess moisture. If it’s salted just right, discard the salting water and add the chopped green onions. Instead of green onions, adding chives, which are rich in nutrients, also makes it very delicious!
Step 8
Now, add the prepared kimchi seasoning to the salted radish and green onions and mix. I used about 1.5 cups of seasoning. Gently mix with your hands so the seasoning coats the radish evenly. Be careful not to knead too vigorously, as this can mash the radish.
Step 9
Transfer the mixed Kkakdugi into a kimchi container. It’s best not to fill it too tightly; leave a little space. Poking it with chopsticks to release air also helps.
Step 10
After filling the kimchi container, rinse the bowl that had the kimchi seasoning with 1/2 cup of water and 1-2 Tbsp of fish sauce. Pour this rinsing liquid over the Kkakdugi in the container. If the kimchi seasoning seems insufficient or bland, increase the amount of fish sauce. If it tastes too salty, add a little more water to adjust the seasoning.
Step 11
The rinsing liquid poured over the Kkakdugi will create a delicious brine as the kimchi ferments.
Step 12
The finished Kkakdugi is delicious right away, but it’s even better if you let it sit at room temperature for about a day before refrigerating. As it ferments, the flavor will deepen, making it the perfect side dish for rice!
