Crispy and Delicious Christmas Radish Kimchi (Kkakdugi)
Christmas Kkakdugi Recipe: Made with Love and Care
My mother-in-law, who is celebrating her 80th birthday, has many dishes she craves. This morning, she mentioned wanting some crunchy Kkakdugi, so I decided to make it today, on Christmas! This recipe yields freshly made Kkakdugi that’s wonderfully crisp and full of deep flavor, perfect for elevating any meal and bringing joy to your table.
Kkakdugi Ingredients- Radishes (2 large ones, approx. 4kg)
- Cider 5 cups (used instead of water, as a natural sweetener)
- Flower Salt 30g (for brining the radishes)
- Scallions 200g
Delicious Kkakdugi Seasoning- Gochugaru (Korean chili flakes) 200g
- Schisandra Berry Syrup 100ml (for a sweet and tangy flavor)
- Minced Garlic 30g
- Minced Ginger 15g
- Clear Fish Sauce 100ml (for umami)
- Flower Salt 15g (for seasoning adjustment)
- Flour Paste 200cc (for texture and fermentation aid)
- Sesame Seeds 30g (for nutty aroma)
- Gochugaru (Korean chili flakes) 200g
- Schisandra Berry Syrup 100ml (for a sweet and tangy flavor)
- Minced Garlic 30g
- Minced Ginger 15g
- Clear Fish Sauce 100ml (for umami)
- Flower Salt 15g (for seasoning adjustment)
- Flour Paste 200cc (for texture and fermentation aid)
- Sesame Seeds 30g (for nutty aroma)
Cooking Instructions
Step 1
First, peel the fresh radishes thoroughly and cut them into bite-sized cubes, about 2-3 cm. Cutting them too small can make them mushy, so aim for a consistent, medium size.
Step 2
Sprinkle 30g of flower salt evenly over the cut radishes and gently mix. The salt will help draw out excess moisture, contributing to a crisper texture.
Step 3
Now, pour 5 cups of cider over the radishes. Cider is a secret ingredient that adds a natural sweetness without using refined sugar, making the Kkakdugi even more refreshing and crisp. You can adjust the amount of cider if you prefer less sweetness.
Step 4
Let the radishes brine with the flower salt and cider for about 30 minutes. The brining time can vary slightly depending on the size and freshness of the radishes. They are ready when they feel slightly crisp to the touch. Lightly drain any excess water.
Step 5
Let’s make the flour paste, which will be the base for our seasoning. In a pot, mix 1 tablespoon of flour with 300cc of water until there are no lumps. Cook over medium-low heat, stirring constantly, until it thickens to a paste. Once thickened, remove from heat and let it cool completely. You’ll need 200cc of this cooled paste.
Step 6
Before making the main seasoning, take about 100g of gochugaru and mix it with a little cold water or some of the prepared flour paste. This step helps the chili flakes absorb moisture smoothly, resulting in a less harsh flavor and a richer color.
Step 7
If you have schisandra berry syrup, prepare about 100ml of it. This will add a lovely sweet and tangy note. If you don’t have it, you can substitute it with other fruit syrups like plum or quince syrup.
Step 8
In a large bowl, combine the cooled flour paste (200cc), the rehydrated gochugaru, minced garlic (30g), minced ginger (15g), schisandra berry syrup (100ml), clear fish sauce (100ml), and flower salt (15g) for seasoning adjustment. Mix everything well to create the delicious Kkakdugi seasoning.
Step 9
Drain the brined radishes and add them to the seasoning mixture. Gently mix the radishes with the seasoning, being careful not to break them apart. Ensure every piece is evenly coated.
Step 10
Finally, add the chopped scallions (200g) and sesame seeds (30g) to the bowl. Give it a final gentle toss to combine. Avoid overmixing, as it can make the scallions mushy. Just a light mix is perfect.
Step 11
Transfer the carefully mixed Kkakdugi into an airtight container. Let it ferment at room temperature for about a day, then store it in the refrigerator. Enjoy your delicious, crispy, and flavorful Christmas Kkakdugi!
