Refreshing and Clean Altoran Mul-Kkakdugi (Water Radish Kimchi)
Refreshing and Clean Altoran Mul-Kkakdugi (Water Radish Kimchi)
A Special Mul-Kkakdugi Recipe: The Perfect Blend of Altoran’s Water Kimchi and Kkakdugi
This special Mul-Kkakdugi recipe, featured on Altoran, combines the refreshing tang of water kimchi with the delightful crunch of kkakdugi. Detailed steps and helpful tips are included, making it easy for even beginners to follow at home.
Key Ingredients for Mul-Kkakdugi- 2kg Radish
- 1/2 cup Coarse Sea Salt
- 4 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 4 Tbsp Plum Extract (Maesil Cheong)
Cooking Instructions
Step 1
First, prepare the ingredients for the broth, the main radish component, and the seasoning ingredients. For the broth base, chop the radish (300g), apple, and pear into suitable sizes. Peel and prepare the beetroot. Also, chop the chives, water parsley, onion, red chilies, and green chilies into bite-sized pieces (about 2-3cm long).
Step 2
Wash and peel the 2kg of main radish, then cut it into 1.5-2cm cubes. Place the cubed radish in a large bowl, add 1/2 cup of coarse sea salt, 4 Tbsp of plum extract, and 4 Tbsp of anchovy sauce. Gently mix and let it sit for about 20 minutes to salt the radish. Stir once or twice during this period for even salting.
Step 3
After 20 minutes, drain the salted radish, lightly squeezing out excess water. In the same bowl, combine the salted radish with the chopped chives, water parsley, onion, red chilies, and green chilies. Gently mix everything together. Letting these vegetables sit with the radish for another 5 minutes will draw out more moisture, enhancing the broth’s flavor. Importantly, do not discard the reserved brine from salting the radish! This liquid is rich in umami and flavor and will significantly deepen the taste of your Mul-Kkakdugi when used in the seasoning.
Step 4
Now it’s time to add the seasonings. Add 50g of fine gochugaru to the salted radish and vegetables, mixing well until the color is evenly distributed. Next, add 2.5 Tbsp of minced garlic and 2 tsp of minced ginger, and mix thoroughly to ensure the seasonings coat all the ingredients well.
Step 5
Let’s make the refreshing and clean broth, which is the heart of Mul-Kkakdugi. In a blender, combine the 300g of radish for blending, apple, pear, and beetroot with 1 cup (200ml) of water. Blend until smooth. Pour this blended mixture into a cheesecloth or fine sieve and squeeze out only the juice. Mix this juice with the remaining 2.5 cups (500ml) of water to complete the broth base. Tip: Adding blended radish to the broth enhances its refreshing quality. Using only the clear juice, without any pulp, will result in a clean and non-cloudy broth.
Step 6
Transfer the seasoned radish and vegetables into a kimchi container. Pour the prepared refreshing broth base over the ingredients. Your delicious Mul-Kkakdugi is now complete! It can be enjoyed immediately, but for a deeper flavor, allow it to ferment in the refrigerator for about a day as the ingredients meld together. Served chilled, it makes an excellent summer side dish.
