Refreshing Summer Radish Kimchi (Kkakdugi)
Easy Summer Kkakdugi Recipe: Make it Deliciously Without Fruits!
Among all types of kimchi, Kkakdugi is remarkably easy to make. While kimchi made with natural sweetness from fruits like pears or apples is delicious, you don’t have to miss out just because you don’t have them on hand. Introducing a simple summer Kkakdugi recipe that you can enjoy even without fruits. It’s perfect for a quick side dish!
For Salting the Radish
- 3/4 Korean radish (Mu)
- 1 Tbsp sugar
- 2 Tbsp salt
For the Rice Flour Paste
- 70ml water
- 1 Tbsp glutinous rice flour
For the Seasoning
- 2 Tbsp salted fermented shrimp (Saewujeot)
- 80ml pear juice (used instead of pear)
- 1 Tbsp chili powder (for color) + 2 Tbsp chili powder (for seasoning)
- 8 cloves garlic, minced
- 2 slices ginger
- 1/2 onion
- A small amount of green onion or scallions
- 70ml water
- 1 Tbsp glutinous rice flour
For the Seasoning
- 2 Tbsp salted fermented shrimp (Saewujeot)
- 80ml pear juice (used instead of pear)
- 1 Tbsp chili powder (for color) + 2 Tbsp chili powder (for seasoning)
- 8 cloves garlic, minced
- 2 slices ginger
- 1/2 onion
- A small amount of green onion or scallions
Cooking Instructions
Step 1
Wash the radishes thoroughly and cut them into bite-sized cubes, approximately 1.5 to 1.7 cm on each side. Ensure they are cut into a uniform size for even cooking and a pleasant texture.
Step 2
Evenly sprinkle the sugar and salt over the cut radish cubes. Toss them gently once or twice during the 1-hour salting period to ensure even distribution. The radish will soften and release its moisture.
Step 3
In a small pot, whisk together 70ml of water and 1 Tbsp of glutinous rice flour until smooth. Bring to a gentle boil over medium-low heat, stirring constantly, until thickened into a paste. Let it cool completely before using. This paste adds body and depth to the kimchi.
Step 4
In a blender, combine the 1/2 onion, minced garlic from 8 cloves, 2 slices of ginger, and 80ml of pear juice (acting as a substitute for fresh pear). Blend until smooth. This mixture will provide natural sweetness and a complex flavor profile.
Step 5
Add 2 Tbsp of chili powder to the blended seasoning mixture and stir well until fully incorporated and smooth. This is the primary seasoning base for your Kkakdugi.
Step 6
Discard the liquid that has accumulated from salting the radish. Do not rinse the radish pieces. If you taste a piece and find it too salty, you can lightly rinse it under running water once and drain it thoroughly.
Step 7
Add 1 Tbsp of chili powder to the drained radish and gently mix to coat the pieces evenly with color. This step enhances the visual appeal and adds a subtle chili flavor.
Step 8
Now, add the prepared blended seasoning, the cooled rice flour paste, and the chopped green onions (or scallions) to the radish. Mix gently to combine everything without mashing the radish pieces. Ensure all ingredients are evenly distributed.
Step 9
Transfer the well-mixed Kkakdugi into a clean, airtight container. Seal the lid and let it ferment at room temperature for one day.
Step 10
The next day, open the container and you should see small bubbles rising to the surface, indicating that fermentation is actively happening. After one more day of refrigeration, your refreshing and crisp summer Kkakdugi will be ready to be enjoyed as a delicious side dish!
