Sweet Potato Kkakdugi (Cubed Radish Kimchi)
The Best Kkakdugi You’ll Ever Taste! Sweet Potato Kkakdugi / Kimchi Recipe
Crispy, clean, and incredibly delicious kkakdugi! Adding sweet potatoes makes it even more flavorful. Easy enough for beginners to make! This recipe offers a delightful twist on traditional Korean radish kimchi.
Sweet Potato Kkakdugi Main Ingredients
- 1 Korean radish (approx. 1400g)
- 1 Sweet potato (approx. 600g)
- 2 Tbsp Coarse sea salt
- 12 Scallions
Sweet & Spicy Seasoning Ingredients
- 1 Onion
- 1/4 Pear
- 7g Ginger (about the size of 1 clove of garlic)
- 2.5 Tbsp Minced garlic
- 4 Tbsp Cooked rice paste (jjapssalpul)
- 3 Tbsp Plum extract (maesilcheong)
- 3 Tbsp Fish sauce (e.g., anchovy or sand lance)
- 1 Tbsp Salted fermented shrimp
- 7 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
Making the Rice Paste
- 100ml Water
- 1 Tbsp Glutinous rice flour
- 1 Onion
- 1/4 Pear
- 7g Ginger (about the size of 1 clove of garlic)
- 2.5 Tbsp Minced garlic
- 4 Tbsp Cooked rice paste (jjapssalpul)
- 3 Tbsp Plum extract (maesilcheong)
- 3 Tbsp Fish sauce (e.g., anchovy or sand lance)
- 1 Tbsp Salted fermented shrimp
- 7 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
Making the Rice Paste
- 100ml Water
- 1 Tbsp Glutinous rice flour
Cooking Instructions
Step 1
First, prepare the rice paste and let it cool. In a pot, combine 100ml of water and 1 Tbsp of glutinous rice flour. Cook over low heat, stirring constantly to prevent lumps, until it thickens into a paste. Remove from heat and allow it to cool completely.
Step 2
Wash the Korean radish thoroughly, peel it, and then cut it into bite-sized cubes, about 2.5cm (1 inch) each. This is the ideal size for kkakdugi.
Step 3
Wash the sweet potato, peel it, and cut it into cubes of similar size to the radish. Immediately soak the cut sweet potato in water to remove excess starch. This step is crucial for preventing stickiness and ensuring a clean texture when mixing.
Step 4
In a bowl, combine the cubed radish and sweet potato. Add 2 Tbsp of coarse sea salt and gently toss to coat. Let it sit for 30 minutes to salt-cure, flipping halfway through. After salting, drain any liquid from the radish and sweet potato. Removing excess moisture is key to keeping the kkakdugi crisp and preventing it from becoming soggy.
Step 5
Prepare the seasoning paste. In a blender or a mortar and pestle, combine the onion, pear, ginger, minced garlic, the cooled rice paste, plum extract, fish sauce, and salted fermented shrimp. Blend until smooth. This creates a rich and even base for your seasoning.
Step 6
Add 7 Tbsp of gochugaru (Korean chili flakes) to the blended seasoning mixture. Stir well and let it sit for about 5 minutes to allow the chili flakes to bloom. This step enhances the color and flavor of the paste.
Step 7
Wash the scallions and cut them into approximately 2cm (about 0.75 inch) lengths. Cutting them into manageable pieces will make it easier to mix everything evenly.
Step 8
Add the drained, salted radish and sweet potato to the bowl containing the seasoning paste and chopped scallions. Gently mix everything together, ensuring that the seasoning coats all the pieces of radish and sweet potato evenly. Be careful not to over-mix, as this can crush the radish.
Step 9
Taste the kkakdugi and adjust the seasoning as needed. You can add more gochugaru for extra spice or a little sugar if you prefer it sweeter. The sweetness of the sweet potato might influence how much additional sugar you need.
Step 10
Transfer the finished sweet potato kkakdugi to an airtight container. Let it ferment at room temperature for 1 to 2 days. If the weather is warm, you can place it directly in the refrigerator. Once fermented, store it in the refrigerator. Enjoy your delicious homemade kkakdugi!
