Crispy and Delicious Kohlrabi Kkakdugi (Cubed Radish Kimchi)
A Unique Kimchi: How to Make Kohlrabi Kkakdugi
Kohlrabi is a fascinating vegetable, a hybrid of cabbage and turnip, offering the best of both worlds: the crisp texture of turnip and the subtle sweetness of cabbage. It’s rich in water, vitamins, and minerals, with low calories, making it an excellent choice for a diet. Plus, its high vitamin C content can help suppress and regulate blood pressure. Enjoy this fresh and flavorful kohlrabi kkakdugi today!
Main Ingredients
- 2 kohlrabi bulbs
Seasoning for Kkakdugi
- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 tsp salt
- 2 Tbsp tuna fish sauce
- 1 Tbsp anchovy fish sauce
- 1 Tbsp plum extract
- 1 Tbsp oligodang (corn syrup)
- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 tsp salt
- 2 Tbsp tuna fish sauce
- 1 Tbsp anchovy fish sauce
- 1 Tbsp plum extract
- 1 Tbsp oligodang (corn syrup)
Cooking Instructions
Step 1
First, prepare your 2 kohlrabi bulbs. Wash them thoroughly, then use a peeler to remove the outer skin. Peeling the skin will result in a softer, more pleasant texture.
Step 2
Once peeled, cut the kohlrabi into bite-sized cubes. Aim for pieces that are about 1.5 to 2 cm in size, similar to traditional kkakdugi. Cubes that are too large may not absorb the seasoning well, while cubes that are too small might lack satisfying texture, so find that perfect middle ground.
Step 3
Now, let’s make the delicious seasoning! In a bowl, combine 4 Tbsp gochugaru, 1 Tbsp minced garlic, and 1 tsp salt. Add 2 Tbsp tuna fish sauce and 1 Tbsp anchovy fish sauce for a savory depth of flavor. For a touch of sweetness, mix in 1 Tbsp plum extract and 1 Tbsp oligodang. Stir all the seasoning ingredients together with a spoon or spatula until well combined to create the seasoning paste.
Step 4
Place the cubed kohlrabi into a large bowl and add the prepared seasoning paste. Gently mix everything together, using your hands to massage the seasoning into the kohlrabi pieces. This ensures the flavors penetrate evenly. Your kohlrabi kkakdugi is ready to be enjoyed immediately, or you can store it in the refrigerator to let the flavors meld and deepen over time.
