Super Easy Radish Kimchi (Kkakdugi)
Super Easy Radish Kimchi (Kkakdugi)
Making Kkakdugi Effortlessly
Making kimchi can seem daunting, but I finally succeeded with Kkakdugi after a few attempts! This recipe makes it incredibly simple.
Main Ingredients- 2 Korean radishes (about 1.5kg after preparation)
- 1 stalk of green onion (white part mainly, optional)
- 1/2 medium onion
Seasoning Mix- 2 Tbsp coarse sea salt
- 2 Tbsp sugar
- 8 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp minced ginger (or ginger powder)
- 1 Tbsp minced garlic (or 1 handful of garlic cloves)
- 2 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp salted shrimp (minced)
- 100ml pear juice drink (or 1/3 pear, pureed)
- 2 Tbsp flour
- 200ml water
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp coarse sea salt
- 2 Tbsp sugar
- 8 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp minced ginger (or ginger powder)
- 1 Tbsp minced garlic (or 1 handful of garlic cloves)
- 2 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp salted shrimp (minced)
- 100ml pear juice drink (or 1/3 pear, pureed)
- 2 Tbsp flour
- 200ml water
- 2 Tbsp plum extract (maesilcheong)
Cooking Instructions
Step 1
First, thoroughly wash the two Korean radishes and peel off the outer skin. Then, cut them into bite-sized cubes, approximately 2-3 cm. Cutting all the radish pieces to a uniform size will ensure they cook evenly.
Step 2
Sprinkle 2 tablespoons of coarse sea salt evenly over the cubed radishes to salt them. If the radishes are not in season, adding 1 tablespoon of sugar along with the salt helps to draw out more moisture and maintain a crisp texture. Let them salt for about 15-20 minutes. During this time, gently mix the radish cubes from top to bottom 2-3 times to ensure the salt and sugar are evenly distributed.
Step 3
In a small pot, combine 200ml of water and 2 tablespoons of flour. Whisk them together thoroughly to prevent lumps, then bring to a simmer over medium-low heat. Stir continuously until a thick, paste-like consistency is achieved (about 2-3 minutes).
Step 4
Once the flour mixture is simmering, turn off the heat. Allow it to cool completely, either in the pot or by transferring it to another bowl. Using it while still warm can affect the final flavor, so make sure it’s completely cooled before proceeding.
Step 5
Drain the salted radishes thoroughly using a sieve. Removing excess water is crucial to prevent the Kkakdugi from becoming mushy and to ensure it lasts longer. The brining liquid can be reserved and used as a base for other dishes.
Step 6
Now, it’s time to prepare the seasoning paste. In a blender, add the white parts of the green onion (cut into appropriate pieces), 1/2 onion, 1 tablespoon of minced garlic (or about a handful of garlic cloves), 1/2 tablespoon of ginger powder, and 100ml of pear juice drink. (If using a fresh pear, you can peel, core, and blend about 1/3 of it.)
Step 7
Blend all the ingredients in the blender until a smooth paste forms. Blending thoroughly ensures that the fibers from the onion and green onion break down, resulting in a smooth and evenly distributed seasoning.
Step 8
To the drained radishes, add the blended seasoning paste and 8 tablespoons of red pepper flakes. Gently mix with your hands to coat the radish pieces with color. Ensure the cooled flour paste is added (about 2-3 tablespoons). Add more or less depending on your preference; too much can make it overly sticky. It’s best to taste and adjust.
Step 9
Finally, add 2 tablespoons of anchovy sauce and 1 tablespoon of minced salted shrimp. Mix everything together by hand, ensuring the seasoning coats every piece of radish. If you prefer a sweeter taste, add 2 tablespoons of plum extract. Taste and adjust the seasoning with additional salt or fish sauce if needed. The Kkakdugi can be enjoyed immediately, but it tastes even better after resting in the refrigerator for about a day to allow the flavors to meld.
