Quick & Easy Kkakdugi (Cubed Radish Kimchi)
The Ultimate Kkakdugi Recipe: Foolproof & Delicious!
Introducing a super simple Kkakdugi recipe that uses just one radish! You don’t need starch paste or glutinous rice paste; it’s as easy as making fresh kimchi (geotjeori). Follow along for a quick and delicious way to make this Korean staple!
Main Ingredients
- 1 Korean radish (mu)
Flavorful Seasoning Mix
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 3 Tbsp Fish Sauce (e.g., anchovy or sand lance)
- 1 Tbsp Salted Shrimp (saeujeot), finely minced
- 2 Tbsp Sugar
- 2 Tbsp Plum Extract (maesilcheong)
- 3 Tbsp Chopped Green Onion
- 0.5 tsp Grated Ginger or Ginger Powder
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 3 Tbsp Fish Sauce (e.g., anchovy or sand lance)
- 1 Tbsp Salted Shrimp (saeujeot), finely minced
- 2 Tbsp Sugar
- 2 Tbsp Plum Extract (maesilcheong)
- 3 Tbsp Chopped Green Onion
- 0.5 tsp Grated Ginger or Ginger Powder
Cooking Instructions
Step 1
Start with one fresh Korean radish (mu).
Step 2
Wash the radish thoroughly, peel it, and cut it into bite-sized cubes, about 2 cm (1 inch). Place the cubed radish in a bowl and sprinkle with 2-3 tablespoons of coarse sea salt. Mix well to coat.
Step 3
Salting the radish helps draw out moisture, ensuring a crisp texture. Let it salt for about 10-15 minutes.
Step 4
Now, let’s make the flavorful seasoning mix that will give our Kkakdugi its signature taste! In a large bowl, combine 4 Tbsp Gochugaru, 2 Tbsp minced garlic, 3 Tbsp fish sauce, 1 Tbsp finely minced salted shrimp, 2 Tbsp sugar, 2 Tbsp plum extract, 3 Tbsp chopped green onion, and 0.5 tsp grated ginger or ginger powder. Mix everything together thoroughly. (Tip: Taste the seasoning and adjust the saltiness with more fish sauce or salt according to your preference. This ratio was perfect for me!)
Step 5
Rinse the salted radish under cold running water to remove excess salt. Then, drain it well in a colander, allowing as much water as possible to drip off.
Step 6
Properly draining the radish is key to preventing soggy Kkakdugi and ensuring good fermentation. Draining for about 30 minutes is recommended!
Step 7
It’s time to mix everything together! To keep my kitchen clean, I’m using a kimchi-making plastic bag I bought from Daiso. Mixing directly in a large bowl can get messy, but using a bag makes cleanup a breeze and protects your countertops.
Step 8
Place the drained radish and the seasoning mix into the plastic bag. Gently mix and massage until the seasoning is evenly coated on all the radish cubes. It’s incredibly easy!
Step 9
Here’s the Kkakdugi, beautifully coated with the delicious seasoning!
Step 10
My family suggested adding some chives for extra flavor, so I finely chopped some and mixed them in. It adds a lovely color and a fresh aroma, making the Kkakdugi even more delightful!
Step 11
Ta-da! My homemade Kkakdugi is complete.
Step 12
I feel so accomplished making my own Kkakdugi! I guess I can officially call myself a Kkakdugi maker now! (laughs)
Step 13
Finally, sprinkle some sesame seeds on top for an extra touch of flavor and visual appeal. Let it ferment at room temperature for 2-3 days, then store it in the refrigerator for a deeper, richer taste. I was honestly surprised by how delicious it turned out – you should definitely try making this Kkakdugi yourself!
