Spicy and Sweet Crispy Kkakdugi (Cubed Radish Kimchi)
How to Make Delicious Kkakdugi Easily at Home
Learn how to make fresh and flavorful Kkakdugi, just like freshly made, with this easy-to-follow recipe. The crisp texture and the perfectly balanced spicy-sweet seasoning are truly addictive!
Main Ingredients
- 2 Korean radishes (medium-sized)
- 1 large bunch of green onions or young green onions
- 1/2 cup coarse sea salt (for salting the radish)
Kkakdugi Seasoning
- 7 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 1 Tbsp sugar
- 2 Tbsp maesilcheong (Korean green plum syrup)
- 1 Tbsp saeujeot (fermented salted shrimp, finely minced)
- 3 Tbsp fish sauce (anchovy or sand lance, adjust to taste)
- 7 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 1 Tbsp sugar
- 2 Tbsp maesilcheong (Korean green plum syrup)
- 1 Tbsp saeujeot (fermented salted shrimp, finely minced)
- 3 Tbsp fish sauce (anchovy or sand lance, adjust to taste)
Cooking Instructions
Step 1
First, wash the radishes thoroughly and cut them into bite-sized cubes (about 2-3 cm). Place the cut radish in a large bowl, sprinkle evenly with 1/2 cup of coarse sea salt, and mix gently. Salting for about 30 minutes will help soften the radish and maintain its crisp texture.
Step 2
While the radish is salting, trim and wash the green onions or young green onions, then cut them into 3-4 cm lengths. They will add a wonderful fragrance to the Kkakdugi.
Step 3
After salting for 30 minutes, rinse the radish lightly under running water about twice to remove excess salt. Drain the rinsed radish thoroughly in a sieve for at least 10-15 minutes. Ensuring the radish is well-drained is crucial to prevent the Kkakdugi from becoming watery and to allow the seasoning to penetrate well.
Step 4
Place the drained radish back into the bowl. Add all the prepared seasoning ingredients (gochugaru, minced garlic, minced ginger, sugar, maesilcheong, saeujeot, fish sauce). The amount of fish sauce and saeujeot can be adjusted according to the saltiness of your products and your personal preference for a more delicious result.
Step 5
Gently mix the seasoning with the radish using your hands, ensuring it is evenly coated. Be careful not to mash the radish pieces; the key is to mix them gently. Mix thoroughly until every piece of radish is coated with the seasoning.
Step 6
Finally, add the prepared chopped green onions and gently mix them in.
Step 7
Give it a quick mix, just a couple of swirls, to lightly combine the onions and seasoning with the radish, and your delicious Kkakdugi is ready! While it’s delicious right away, letting it ferment in the refrigerator for about a day will enhance its flavor even further. Enjoy!
