Seolleongtang House Style Kkakdugi (Radish Kimchi)
Seolleongtang House Style Kkakdugi (Radish Kimchi)
Recreate the Authentic Flavor: Seolleongtang House Kkakdugi Recipe!
Ever wonder why kkakdugi from seolleongtang restaurants is so incredibly delicious? This recipe simplifies the process without compromising on flavor, offering a clean and refreshing taste that’s perfect for any meal. Learn to make this classic Korean radish kimchi right in your own kitchen!
Kkakdugi Main Ingredients- 4-5 medium-sized radishes
- 2 cups coarse sea salt (for pickling)
Flavorful Seasoning Mix- 4 Tbsp chili powder (fine chili powder is recommended for better color and flavor)
- 2 Tbsp salted shrimp, finely minced
- 5 Tbsp pre-made seasoning paste (highly recommended for convenience)
- 2 Tbsp minced garlic
- 1 tsp ginger powder (or 1/2 tsp grated fresh ginger)
- 3 Tbsp anchovy fish sauce
- A pinch of new sugar (for sweetness adjustment)
- 1 cup glutinous rice flour paste (cooked with white glutinous rice flour)
- 4 Tbsp chili powder (fine chili powder is recommended for better color and flavor)
- 2 Tbsp salted shrimp, finely minced
- 5 Tbsp pre-made seasoning paste (highly recommended for convenience)
- 2 Tbsp minced garlic
- 1 tsp ginger powder (or 1/2 tsp grated fresh ginger)
- 3 Tbsp anchovy fish sauce
- A pinch of new sugar (for sweetness adjustment)
- 1 cup glutinous rice flour paste (cooked with white glutinous rice flour)
Cooking Instructions
Step 1
The foundation of delicious kkakdugi starts with fresh radishes! Select 4-5 medium-sized radishes. Peel them completely, or if you prefer to keep the peel on, scrub them thoroughly with a brush and rinse well, then pat dry.
Step 2
Cut the radishes into large, bite-sized cubes. Typically, kkakdugi is cut into about 2-3 cm cubes for the best texture.
Step 3
Sprinkle the coarse sea salt evenly over the cubed radishes and let them pickle for 30 to 40 minutes. Salting draws out moisture, making the radishes crisp and flavorful. Crucially, do NOT rinse the radishes after pickling! Drain them thoroughly on a sieve to remove excess water. This prevents the kkakdugi from becoming mushy and ensures it ferments beautifully.
Step 4
Once the excess water has drained, add the chili powder to the salted radishes and gently mix with your hands. Coat all the radish pieces evenly with the chili powder. Using fine chili powder will result in a more vibrant color and better flavor absorption.
Step 5
After the radishes are colored, add the pre-made seasoning paste. It’s best to add about half of the paste first, mix well, and then taste. Add more paste gradually as needed to achieve your desired flavor balance. This helps prevent the kimchi from being too salty or too bland.
Step 6
Don’t forget the salted shrimp! Mixing it in now will add a wonderfully deep umami flavor. Combine the salted shrimp with the minced garlic, ginger powder, and anchovy fish sauce, and mix everything thoroughly. Kkakdugi is best when it has a slight sweetness; use a pinch of new sugar to adjust this sweetness to your preference. Start with a small amount and add more after tasting.
Step 7
Transfer the well-mixed kkakdugi into an airtight container. Let it ferment at room temperature for about half a day to a full day, then store it in the refrigerator. If you prefer your kkakdugi to be more sour and fermented, you can leave it at room temperature for an additional 1-2 days before refrigerating.
Step 8
Enjoy this homemade kkakdugi with a warm bowl of seolleongtang, gomtang, or galbitang! Its simple yet profound flavor makes it a perfect accompaniment. Kids often love it too because it doesn’t have other visible vegetables, making it a fuss-free side dish!
