Quick & Easy 10-Minute Kkakdugi (Cubed Radish Kimchi)
Make Delicious Kkakdugi in Just 10 Minutes with a Simple Seasoning!
Don’t worry even when you’re short on time! This is a super simple Kkakdugi recipe that can be completed in just 10 minutes. You can achieve a deep flavor with fresh radish and basic seasonings. Make this irresistible side dish for your rice now!
Main Ingredients
- 1 fresh Korean radish (mu)
Flavorful Seasoning
- 6 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Kanari fish sauce
- 1 Tbsp sugar
- 1 Tbsp honey
- 3 Tbsp minced garlic
- 3 Tbsp minced green onion
- 3 Tbsp salt
- 6 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Kanari fish sauce
- 1 Tbsp sugar
- 1 Tbsp honey
- 3 Tbsp minced garlic
- 3 Tbsp minced green onion
- 3 Tbsp salt
Cooking Instructions
Step 1
First, prepare a fresh Korean radish. You can choose to peel it cleanly as shown in the picture. (Tip: After washing the radish thoroughly, lightly peeling the outer skin will help preserve its crisp texture!)
Step 2
Cut the radish into bite-sized cubes, perfect for Kkakdugi. Smaller pieces tend to absorb the seasoning better and are easier to eat than larger ones. (Nostalgic memory: Seeing this step reminds me of the delicious Kkakdugi my mother used to make effortlessly when I was young. Her cooking truly was the best!)
Step 3
Sprinkle 2 tablespoons of salt evenly over the cubed radish. Add just enough water to lightly cover the radish pieces. Mix well from top to bottom and let it sit for only 5 minutes to lightly salt. (Be careful not to over-salt, as it can make the radish too soft!)
Step 4
While the radish is salting, mince the green onions and garlic for the seasoning. The deep flavor of Korean cuisine truly comes from onions and garlic. I love garlic myself!
Step 5
After salting for 5 minutes, discard the accumulated water from the radish and place it in a colander to drain well, ready for seasoning.
Step 6
Now it’s time to add all the prepared seasoning ingredients and mix. First, sprinkle in the gochugaru to give the radish a beautiful red color. This step helps create Kkakdugi with a great texture. (Honey Tip: Adding a tablespoon of honey to kimchi or geotjeori (fresh kimchi) enhances the savory flavor, making it incredibly delicious. Don’t forget to add a tablespoon of honey to your Kkakdugi at the end!)
Step 7
Now, mix everything together thoroughly with your right and left hands until the seasoning is well combined and delicious. You can easily make tasty Kkakdugi without any special secrets or complicated steps. Making a full container of this Kkakdugi will provide you with a satisfying side dish for the week. Eating freshly made Kkakdugi on top of warm rice is absolutely delightful! Indeed, a delicious seasoning is key to a great kimchi!
