Crisp and Delicious Kkakdugi (Cubed Radish Kimchi)
Master the Art of Making Kkakdugi: The Ultimate Crispy Radish Kimchi
Learn how to easily and simply make delicious Kkakdugi at home! This recipe will guide you through creating a kimchi that stays wonderfully crisp and flavorful for a long time. Elevate your meals with this irresistible radish kimchi!
Ingredients- 1 medium Korean radish (approx. 1kg)
- 3 Tbsp fine gochugaru (Korean chili flakes)
- 1 Tbsp coarse gochugaru (optional, for deeper flavor)
- 3 Tbsp sugar
- 3 Tbsp vinegar (rice vinegar or apple cider vinegar)
- 3 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp sea salt or coarse salt
- 3 Tbsp minced garlic
- 1/2 onion (finely julienned or grated)
- 1/2 stalk green onion (white part mainly, thinly sliced or diagonally sliced)
Cooking Instructions
Step 1
Today, we’re unveiling the secret to making delicious Kkakdugi that stays wonderfully crisp, no matter when you eat it. This method ensures a clean, less watery kimchi, so follow along step by step!
Step 2
First, wash and cut the medium Korean radish into cubes of about 2 to 2.5 cm. Cutting them too small can make them mushy quickly, so maintaining the right size is key. Place the cut radishes in a bowl and sprinkle with 3 tablespoons of fine gochugaru. Gently mix to coat the radish pieces evenly with the chili flakes. This step helps draw out some moisture from the radish, allowing the seasonings to penetrate better.
Step 3
Now, let’s add the seasonings that will give our Kkakdugi its rich flavor. Add 3 tablespoons of fish sauce (anchovy or sand lance), 1 tablespoon of sea salt or coarse salt, and 3 tablespoons of freshly minced garlic to season. The saltiness of fish sauce can vary depending on the type and fermentation, so adjust the amount to your preference.
Step 4
The secret ingredient for maintaining the crispiness and adding a pleasant tang is vinegar! Add 3 tablespoons of rice vinegar or apple cider vinegar. The vinegar will naturally impart a slightly sour taste as the Kkakdugi ferments and also helps keep the radish crisp. Be mindful not to add too much, as it can make the flavor overly sour.
Step 5
It’s time to add the remaining ingredients to enhance the sweetness and aroma, and mix everything thoroughly. Add 3 tablespoons of sugar to balance the flavors. Then, add the finely julienned or grated 1/2 onion and the 1/2 green onion (mainly the white part), which adds a refreshing taste. Gently mix with your hands, ensuring all ingredients are evenly distributed among the radish cubes. The onion and green onion will significantly deepen the flavor of your Kkakdugi.
Step 6
And there you have it – your delicious Kkakdugi with amazing crispiness is complete! While it’s tasty to eat right away, letting it ferment at cool room temperature for about a day or storing it in the refrigerator will develop even deeper flavors. Thanks to the vinegar, the crispiness is preserved over time, allowing you to enjoy delicious Kkakdugi for an extended period.
