Crispy and Delicious Kkakdugi (Cubed Radish Kimchi)
Rice Thief! Homemade Chungmu Gimbap Kkakdugi Recipe
Using fresh radishes carefully grown by my brother-in-law in his garden, I’ve made Chungmu Gimbap Kkakdugi with the leftover radishes from making kimchi. It’s a dish that will make you finish a bowl of rice in no time!
Main Ingredients
- 2 Korean radishes (approx. 1kg)
- 1 bunch green onions (approx. 50g)
Cooking Instructions
Step 1
Wash the fresh radishes thoroughly. Without peeling, cut them into approximately 2cm thick cubes, much like sharpening a pencil. Cutting them into kkakdugi shapes helps the seasoning penetrate evenly, making them tastier.
Step 2
Sprinkle 2/3 cup of coarse sea salt evenly over the cut radishes and mix well. Let them salt for about 30 minutes, flipping them once or twice in between to ensure even salting. (Tip: Using sun-dried salt instead of regular coarse salt can add a deeper flavor.)
Step 3
While the radishes are salting, wash the green onions, trim the roots, and cut them into 3-4cm lengths. Drain the salted radishes completely in a colander. Excess water can make the kkakdugi mushy.
Step 4
Add 1 cup of gochugaru, 3 Tbsp of minced garlic, and 1/2 cup of anchovy fish sauce to the drained radishes. Gently mix to coat the radishes evenly with the seasoning. (Tip: You can use sand lance fish sauce instead of anchovy fish sauce, or add a little chopped salted shrimp for extra umami.)
Step 5
Finally, add the cut green onions and mix gently. Be careful not to overmix, as it can result in a raw flavor. Transfer the mixed kkakdugi to a clean container, let it ferment at room temperature for about a day, then refrigerate. It will taste even better as it ripens in the cold!
