Crisp and Refreshing Radish Kimchi (Kkakdugi) with Banana
Refreshingly Crisp and Clean Kkakdugi with a Hint of Sweetness!
If you find most Kkakdugi too sweet, you’ll love this version! We’ve added bananas for a natural sweetness that’s not overpowering. Once fermented, this Kkakdugi becomes wonderfully refreshing, with a clean, crisp taste. It’s the perfect accompaniment to a hearty bowl of rice in a warming soup or gomtang.
Main Ingredients- 2 large Korean radishes (mu)
- 2 ripe bananas
- 500ml (about 2 cups) cider (or Sprite/7-Up)
- 1/2 onion
- 1/4 pear
- 8 dried red chilies
- 10 cloves garlic
- 3 stalks white parts of green onion
- 2/3 cup coarse sea salt
Seasoning Ingredients- 1 cup gochugaru (Korean red pepper flakes)
- 4 Tbsp fish sauce (anchovy sauce)
- 3 Tbsp salted shrimp (saeujeot), finely minced
- 1 Tbsp minced ginger
- 3 Tbsp flour paste (1.5 Tbsp flour mixed with 3 Tbsp warm water and cooked briefly)
- 1 cup gochugaru (Korean red pepper flakes)
- 4 Tbsp fish sauce (anchovy sauce)
- 3 Tbsp salted shrimp (saeujeot), finely minced
- 1 Tbsp minced ginger
- 3 Tbsp flour paste (1.5 Tbsp flour mixed with 3 Tbsp warm water and cooked briefly)
Cooking Instructions
Step 1
Here are all the ingredients you’ll need to make delicious Kkakdugi.
Step 2
Wash the radishes thoroughly. Trim off the very root end and any muddy spots, but keep the skin on. Cut the radish into bite-sized cubes (about 2-3 cm). The shape doesn’t have to be perfect, just uniformly cubed.
Step 3
Place the cubed radish in a large bowl. Add the coarse sea salt (2/3 cup) and pour over the cider (500ml). Gently mix everything together. Let it sit for about 1 hour and 30 minutes to brine. The cider adds a subtle sweetness and helps keep the radish crisp, which is especially helpful for radishes harvested in summer that may lack natural sweetness.
Step 4
Prepare the ingredients for the blender: chop the 1/4 pear and 1/2 onion into smaller pieces.
Step 5
Slice the white parts of the green onions diagonally.
Step 6
Cut the dried red chilies into manageable pieces (about 2-3 cm) with scissors. Soak them in lukewarm water for about 10 minutes until softened. Using dried chilies gives the Kkakdugi a beautiful color and a clean flavor profile.
Step 7
Peel the bananas and add them to the blender along with the chopped pear and onion. Blend until smooth. Ripe bananas provide a natural sweetness that complements the radish without being overly sugary. They contribute to a refreshing and clean broth when the Kkakdugi ferments. If you wish to add more sweetness, consider using plum extract instead of sugar, as it helps maintain the radish’s crispness. Excessive sugar can make the radish mushy. Use very ripe bananas (with brown spots) for the most sweetness.
Step 8
After 1 hour and 30 minutes of brining, drain the radish on a colander. Do NOT rinse the radish with water. Rinsing can wash away its natural flavor. Let it drain for about 20-30 minutes to remove excess moisture.
Step 9
In the blender, combine the soaked dried chilies, 10 cloves of garlic, 3 Tbsp of flour paste, and 3 Tbsp of salted shrimp. Blend until you have a smooth paste. This blended mixture will ensure the seasonings are evenly distributed.
Step 10
Add half of the gochugaru (1/2 cup) to the drained radish and gently mix. Coating the radish with gochugaru first helps it absorb the color evenly and prevents the seasoning from clumping later.
Step 11
Now, add the minced ginger (1 Tbsp), the blended banana mixture, the blended chili mixture, fish sauce (4 Tbsp), and the remaining gochugaru (1/2 cup). Gently mix everything together until the radish is evenly coated with the seasoning.
Step 12
Finally, add the sliced green onions and give it one last gentle mix. Your delicious Kkakdugi is ready!
Step 13
Transfer the Kkakdugi to an airtight container. Press down firmly to remove any air pockets, which helps it ferment evenly and develop flavor. Leave it at room temperature for one day, then refrigerate to allow it to ferment and mature. Enjoy your wonderfully crisp and refreshing homemade Kkakdugi!
