Quick & Easy Kkakdugi (Cubed Radish Kimchi) without Rice Paste
Quick & Easy Kkakdugi (Cubed Radish Kimchi) without Rice Paste
Spicy & Sweet Kkakdugi: The Secret to Delicious Cubed Radish Kimchi Without Rice Paste
Homemade kimchi always brings a special touch to the table! Today, I’m sharing a Kkakdugi recipe that achieves a deep, refreshing flavor without using rice paste. Much like the delightful water kimchi my mother makes and sends, this Kkakdugi will surely enrich your meals. I’ll guide you through each step, making it easy even for beginners!
Main Ingredients- 2 Korean radish (mu) (approx. 1.5-2kg)
- 10 stalks scallions (jjokpa)
Seasoning Ingredients- 1/2 pear (medium size)
- 7 Tbsp Korean chili flakes (gochugaru)
- 2 Tbsp fermented shrimp paste (saeu-jeot)
- 2 Tbsp fermented anchovy sauce (or fish sauce)
- 2 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 2 Tbsp cooked rice
- 1/2 pear (medium size)
- 7 Tbsp Korean chili flakes (gochugaru)
- 2 Tbsp fermented shrimp paste (saeu-jeot)
- 2 Tbsp fermented anchovy sauce (or fish sauce)
- 2 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 2 Tbsp cooked rice
Cooking Instructions
Step 1
First, peel the outer skin of the Korean radish. Then, cut it into bite-sized cubes, about 2cm thick. Cutting them slightly thicker will help maintain a crisp texture.
Step 2
Wash the scallions and cut them into lengths of about 5-6cm. This size is good for both appearance and for the seasoning to adhere well when mixed.
Step 3
Add 3 tablespoons of coarse sea salt to the cubed radish and gently mix. Let it salt for about 2 hours, allowing the radish to soften slightly while retaining its crunch. Stirring once in between will help it salt evenly.
Step 4
After 2 hours, drain the liquid released from salting the radish. Add the chopped scallions and 7 tablespoons of Korean chili flakes. Gently mix everything together so the radish and scallions are coated. Be careful not to mix too vigorously, as this can make the radish mushy.
Step 5
In a blender, combine 1/2 pear, 2 Tbsp fermented shrimp paste, 2 Tbsp fermented anchovy sauce, 2 Tbsp minced garlic, 1/2 Tbsp minced ginger, and 2 Tbsp cooked rice. Blend until smooth. Add this blended seasoning mixture to the radish and scallions and mix thoroughly. Adding rice helps the seasoning bind well and adds umami, even without rice paste.
Step 6
Once everything is well combined, pack the Kkakdugi into a kimchi container. For the best flavor, let it ferment at room temperature for two days before refrigerating. Enjoy your delicious homemade Kkakdugi!
