Autumn Delight! Ready-to-Eat Kkakdugi (Cubed Radish Kimchi)
A Recipe for Jeolla-do Style Kkakdugi Bursting with the Sweetness of Autumn Radish
Autumn is the season when radishes are at their sweetest and most refreshing. Seizing this perfect moment, we’ve prepared a Jeolla-do style Kkakdugi that’s delicious right after making, like a fresh kimchi. Elevate your meals with the crisp texture and deep savory flavor of this exquisite Kkakdugi.
Kkakdugi Ingredients- 3kg Fresh Autumn Radish
- 1 stalk Scallion
- 10 cloves Whole Garlic
- 5g Ginger (approx. 1 small piece)
Spicy and Sweet Kkakdugi Seasoning- 1 cup Gochugaru (Korean chili powder)
- 1/4 cup Chili Seeds (optional, omit if not preferred)
- 1/4 cup Fish Sauce (Anchovy or Sand Lance)
- 2 Tbsp Saeujeot (fermented salted shrimp, minced)
- 3 Tbsp Oligodang (corn syrup) or Rice Syrup
Broth Ingredients- 1 Broth Cube (or Anchovy-Kelp Broth)
- 100ml Boiling Water
Glutinous Rice Paste- 1 Tbsp Glutinous Rice Flour
- 200ml Cold Water
For Salting Radish- 1 cup Coarse Sea Salt
- 1/3 cup Sugar
- 1 cup Gochugaru (Korean chili powder)
- 1/4 cup Chili Seeds (optional, omit if not preferred)
- 1/4 cup Fish Sauce (Anchovy or Sand Lance)
- 2 Tbsp Saeujeot (fermented salted shrimp, minced)
- 3 Tbsp Oligodang (corn syrup) or Rice Syrup
Broth Ingredients- 1 Broth Cube (or Anchovy-Kelp Broth)
- 100ml Boiling Water
Glutinous Rice Paste- 1 Tbsp Glutinous Rice Flour
- 200ml Cold Water
For Salting Radish- 1 cup Coarse Sea Salt
- 1/3 cup Sugar
- 1 Tbsp Glutinous Rice Flour
- 200ml Cold Water
For Salting Radish- 1 cup Coarse Sea Salt
- 1/3 cup Sugar
Cooking Instructions
Step 1
First, wash the fresh autumn radishes thoroughly to remove any dirt. Peel them, then cut into uniform cubes, about 2.5cm in size. Uniformly cut radish pieces will absorb the seasoning more evenly, making for a tastier result.
Step 2
In a large bowl, combine the cut radishes with 1 cup of coarse sea salt and 1/3 cup of sugar. Mix well and let it salt for about 2 hours. *Tip: Adding sugar during the salting process helps draw out more moisture from the radish and shortens the salting time, while also infusing a subtle sweetness that enhances the overall flavor of the Kkakdugi. Gently toss the radishes halfway through to ensure even salting.
Step 3
For the seasoning base, peel and roughly chop the apple and onion that will be blended. *In this recipe, apple is used to provide natural sweetness. You can substitute with pear if you prefer.
Step 4
Finely slice the scallions. Wash them clean and chop them thinly. Using both the white and green parts will add more flavor.
Step 5
Prepare the glutinous rice paste. In a pot, whisk together 1 Tbsp of glutinous rice flour with 200ml of cold water until smooth. Cook over medium-low heat, stirring constantly, until it thickens to a paste-like consistency. *For a quicker method using a microwave: combine 1 Tbsp glutinous rice flour and 100ml water in a microwave-safe bowl. Microwave for 1 minute 30 seconds, stir well, then microwave for another minute. Let the prepared paste cool completely.
Step 6
In a blender, combine 10 whole garlic cloves, 2 Tbsp minced fermented salted shrimp, the roughly chopped apple and onion, 1/4 cup chili seeds (if using), and 1/4 cup fish sauce. Blend until smooth to create the seasoning base. *Chili seeds add a spicy kick; you can omit them if you prefer a milder flavor.
Step 7
Make a concentrated broth. Dissolve 1 broth cube in 100ml of boiling water. *It’s important to use boiling water to ensure the cube dissolves completely. Having this broth ready beforehand makes the seasoning process much easier.
Step 8
In a large bowl, combine the blended seasoning base, 1 cup of gochugaru, 3 Tbsp of oligodang, the completely cooled glutinous rice paste, and the prepared broth. Mix everything thoroughly to create the delicious Kkakdugi seasoning.
Step 9
Drain the excess water from the salted radishes using a colander. (Do not rinse the radishes; this preserves their savory flavor.) Place the drained radishes in a large bowl. Add the Kkakdugi seasoning in 2-3 additions, mixing well after each addition to ensure all the radish pieces are evenly coated. It’s crucial to mix thoroughly so the seasoning is evenly distributed.
Step 10
Finally, add the sliced scallions and gently mix. Sprinkle with toasted sesame seeds to finish. *This Kkakdugi is wonderfully crisp and flavorful enough to be enjoyed immediately as a fresh kimchi. As it ferments, the flavors will deepen even further. Make your delicious autumn Kkakdugi today!
