Spring Radish Kimchi (Kkakdugi)
Spring Radish Kimchi (Kkakdugi)
Making Refreshing and Sweet Spring Kkakdugi
I’ve made some light and refreshing Kkakdugi using sweet radishes that are in season. It’s delicious, even the broth, after a slight fermentation. It’s crisp, sweet, and wonderfully refreshing! Enjoy this delightful spring Kkakdugi.
Main Ingredients- 1.5 kg Korean radish (Mu)
- 3 stalks green onions
Cooking Instructions
Step 1
First, wash the Korean radish thoroughly under running water, trim any root ends, and prepare it. Using fresh, clean radish is key to delicious Kkakdugi.
Step 2
Cut the prepared radish into bite-sized cubes, about 2-3 cm in size. If you cut them too small, they might become mushy when cooked, so aim for a consistent, good size.
Step 3
Place all the cut radish into a large bowl. Choose a bowl size that accommodates the amount of radish you have.
Step 4
Add coarse sea salt generously, enough to cover the radish pieces. Coarse sea salt helps to draw out moisture from the radish and keeps it nice and crisp.
Step 5
Mix the radish and salt thoroughly, turning them over from the bottom to ensure the salt is evenly distributed. It’s important for the salt to penetrate the radish well.
Step 6
Let the salted radish sit for about 30 minutes to salt. Stir the radish once halfway through the salting time to ensure even brining. During this time, the radish will release its water and soften slightly.
Step 7
While the radish is salting, trim the green onions and cut them into approximately 2 cm lengths. Also, have your minced garlic and minced ginger ready. Preparing these in advance makes mixing the seasoning easier.
Step 8
In a small bowl, combine the salted shrimp with the minced garlic and minced ginger. Mixing the seasoning ingredients beforehand will be convenient when you start mixing the Kkakdugi.
Step 9
Drain the salted radish on a colander to remove excess water. Importantly, do not rinse the radish with water. Keeping the mild saltiness from the brining process is crucial for flavor.
Step 10
Return the drained radish to the bowl and add the Gochugaru (Korean chili flakes). Adding the chili flakes first and mixing will help achieve a beautiful color.
Step 11
Gently mix the radish with the Gochugaru and let it sit for about 10 minutes. Allowing this time for the chili flakes to start flavoring the radish is beneficial.
Step 12
After 10 minutes, add the pre-mixed salted shrimp seasoning, anchovy sauce, plum extract, and finally, a little fine sea salt. The anchovy sauce and salted shrimp add umami, and the fine sea salt adjusts the seasoning to your taste.
Step 13
Gently mix all the seasoning ingredients with the radish using your hands until everything is well combined. Be careful not to mash the radish; the goal is to coat it evenly with the seasoning. Your delicious Kkakdugi is now almost ready!
Step 14
Finally, sprinkle with toasted sesame seeds for garnish. Transfer the Kkakdugi to a clean container and store it in the refrigerator. You can enjoy it immediately, but it will taste even better after a day or two of refrigeration to allow the flavors to meld.
