Super Easy Kkakdugi (Cubed Radish Kimchi)
Super Easy Kkakdugi (Cubed Radish Kimchi)
Quick and Delicious Kkakdugi Made with Jeju Radishes
Utilize a whole box of fresh Jeju radishes! This is a simple and quick Kkakdugi recipe perfect even for small kitchens. Enjoy its crisp texture and deep flavor, making it an accessible kimchi for everyone. Elevate your meals with freshly made Kkakdugi.
Main Ingredients- 2 Jeju radishes (medium-sized)
- 3-4 cloves garlic, minced
- 6cm segment of scallion or white part of leek
- 2-3cm piece of ginger, minced
Basic Seasoning- Coarse sea salt (Cheonilyeom recommended)
- Coarse sea salt (Cheonilyeom recommended)
Cooking Instructions
Step 1
Wash the radishes thoroughly and cut them into bite-sized cubes, about 2-3 cm. Cutting them too small might make them mushy when cooked, so aim for a consistent size.
Step 2
Sprinkle coarse sea salt evenly over the cut radishes and let them cure for about 50 minutes. Stirring them once midway helps them cure more evenly. Discard the excess water that the radishes release after salting. (Tip: Salting helps retain the radish’s crispness and removes any raw smell.)
Step 3
Finely mince the garlic and peel and finely mince the ginger. Slice the scallions or the white parts of the leek into small pieces. Having these prepped makes mixing the seasoning easier.
Step 4
Lightly pat the cured radishes to remove excess moisture. Add the minced garlic, minced ginger, and sliced scallions. Mix well. Optionally, add red pepper powder to taste for color and a hint of spice. (Tip: Ensure the radishes are well-drained before adding seasoning ingredients to prevent the seasoning from becoming watery and clumpy.)
Step 5
Transfer the seasoned Kkakdugi to an airtight container and let it ferment at room temperature for about a day. This allows the flavors to deepen. Afterward, store it in the refrigerator and enjoy. (Tip: Adjust fermentation time based on room temperature. If you prefer a less sour taste, you can refrigerate it immediately after mixing.)
