Crispy and Delicious Kkakdugi (Cubed Radish Kimchi)
Easy Kkakdugi Recipe for Everyone! (Includes Secret Seasoning)
Kkakdugi, or cubed radish kimchi, is especially delicious when made with fresh fall radishes. When you have fresh ingredients, anything tastes good! Here, I’ll share a simple kkakdugi seasoning recipe that anyone can easily make. Enjoy the delightful crunch and savory flavor of homemade kkakdugi!
Main Ingredients- 3kg Korean radish (choose firm and sweet ones)
- 20 stalks of green onions (use fresh, vibrant ones)
- 300ml coarse sea salt (for salting the radish)
Kkakdugi Seasoning- 300ml gochugaru (Korean chili flakes – for spice and color)
- 4 Tbsp fish sauce (for deep umami)
- 4 Tbsp salted shrimp (for texture and flavor)
- 9 Tbsp plum extract (for sweetness and to enhance flavors)
- 7 Tbsp minced garlic (generous amount for Korean taste)
- 2 Tbsp minced ginger (to remove any gamey smell and add a slight kick)
- 300ml gochugaru (Korean chili flakes – for spice and color)
- 4 Tbsp fish sauce (for deep umami)
- 4 Tbsp salted shrimp (for texture and flavor)
- 9 Tbsp plum extract (for sweetness and to enhance flavors)
- 7 Tbsp minced garlic (generous amount for Korean taste)
- 2 Tbsp minced ginger (to remove any gamey smell and add a slight kick)
Cooking Instructions
Step 1
First, wash the large radishes thoroughly under running water to remove any dirt. Also, clean the green onions, trim the root ends, wash them, and pat them dry. Preparing fresh ingredients is the start of delicious kkakdugi.
Step 2
After washing, pat the radishes dry and cut them into bite-sized cubes, about 2-3 cm each. Avoid cutting them too small, as they might become mushy. The size is important for a good texture.
Step 3
Sprinkle the 300ml of coarse sea salt evenly over the cubed radishes. Gently mix with your hands to ensure the salt is distributed well. Let the radishes salt for about 1 hour until they become pliable.
Step 4
After an hour, you’ll notice the radishes have softened and released some liquid. Discard this liquid. Salting the radishes just enough, without making them too salty, is key to achieving a crispy texture.
Step 5
Now, let’s make the kkakdugi seasoning. Peel and finely mince the ginger. Drain the salted shrimp from their brine and chop them finely as well. This helps the seasoning mix more evenly.
Step 6
In a large bowl, combine all the seasoning base ingredients. Add 2 Tbsp minced ginger, the generous 7 Tbsp minced garlic, 4 Tbsp finely chopped salted shrimp, and 4 Tbsp fish sauce for that savory depth. Gently mix these with your hands to create the seasoning paste.
Step 7
Add the 300ml of gochugaru (Korean chili flakes) to the seasoning paste. Mix thoroughly until the chili powder is well incorporated and the paste has a uniform color. Ensure there are no clumps.
Step 8
Cut the washed and dried green onions into lengths of about 5 cm. Add the chopped green onions to the bowl with the radishes and seasoning. Gently mix everything together, being careful not to mash the radish cubes, until the seasoning is evenly distributed.
Step 9
Finally, add the 9 Tbsp of plum extract for a touch of sweetness and to enhance all the flavors. Mix again gently until everything is well combined. Make sure the seasoning coats every piece of radish and green onion.
Step 10
Transfer the well-seasoned kkakdugi to an airtight container. Let it ferment at room temperature for one to two days. Taste it and once it reaches your desired level of fermentation, store it in the refrigerator to enjoy cold. Well-fermented kkakdugi is a true rice-eating champion!
