Sweet & Tangy Radish Kimchi (Vinegar-Spiced Kkakdugi)
Sweet & Tangy Radish Kimchi (Vinegar-Spiced Kkakdugi)
A Delicious Radish Kimchi That Gets Better with Time! Easy Recipe for Beginners
Kkakdugi (cubed radish kimchi) can sometimes become too sour and difficult to use. However, this radish kimchi, made with plenty of vinegar, ripens beautifully over time, developing a delicious, tangy flavor. It’s a fantastic way to transform radishes, even when they aren’t particularly sweet. This recipe works like magic, turning ordinary radishes into a flavorful kkakdugi! Prepare this delightful side dish that will surely enhance your meals.
Main Ingredients- 1 large radish (approx. 1kg)
- 100g sugar
- 100ml vinegar
- 3 Tbsp coarse sea salt
Seasoning Ingredients- 10 Tbsp gochugaru (Korean chili flakes)
- 8 Tbsp tuna extract (or fish sauce)
- 3 Tbsp vinegar
- 3 Tbsp plum extract (or corn syrup/sugar)
- 5 pinches of salt
- 2 Tbsp minced garlic
- 0.5 Tbsp ginger powder
- 10 Tbsp gochugaru (Korean chili flakes)
- 8 Tbsp tuna extract (or fish sauce)
- 3 Tbsp vinegar
- 3 Tbsp plum extract (or corn syrup/sugar)
- 5 pinches of salt
- 2 Tbsp minced garlic
- 0.5 Tbsp ginger powder
Cooking Instructions
Step 1
First, prepare a large radish, about 1kg. Peel it thoroughly and then cut it into flat, bite-sized pieces. Place the cut radish in a large bowl, add 100g sugar, 100ml vinegar, and 3 Tbsp coarse sea salt. Gently mix them together. Let the radish marinate for 4 to 5 hours. Stir it once or twice during this time to ensure the radish is evenly salted.
Step 2
You can cut the radish flat, or into longer strips according to your preference. After the radish has been well-marinated in the vinegar mixture, drain it thoroughly using a colander. This step is crucial for achieving a crisp texture in your kimchi.
Step 3
Now, let’s make the delicious seasoning! It’s best to mix all the seasoning ingredients together – gochugaru, tuna extract, vinegar, plum extract, salt, minced garlic, and ginger powder – and let them sit. This allows the gochugaru to rehydrate and the flavors to meld beautifully, enhancing the overall taste. Taste the seasoning and adjust if needed; add a little more tuna extract if it’s too bland, or more sugar/corn syrup if you prefer it sweeter.
Step 4
Combine the drained radish with the prepared seasoning mixture and mix well until evenly coated. While you can enjoy it right away, refrigerating it to let it ferment will develop an even deeper flavor. Personally, I find it tastes best after about a week of fermentation! This refreshing, sweet, and tangy radish kimchi is a versatile side dish that pairs wonderfully with various Korean meals.
