Crispy and Delicious Quick Kkakdugi
Golden Ratio! Kkakdugi Recipe for Beginners in Just 5 Minutes
Make fresh and delicious Kkakdugi at home! This recipe is simple, without complex steps, yet boasts a crunchy texture and deep flavor. It’s a perfect side dish that pairs wonderfully with rice!
Essential Ingredients- 1 Radish (medium size)
- 1 Tbsp Coarse Salt (for brining)
Cooking Instructions
Step 1
Wash the fresh radish thoroughly and prepare it. Peel the radish, then cut it into bite-sized pieces, about 2cm thick (square or rectangular shapes). You can cut the Kkakdugi into any shape you prefer.
Step 2
In a bowl with the cut radish, sprinkle 1 Tbsp of coarse salt and add 2 Tbsp of sugar. Gently mix them together. Let it brine for about 15-20 minutes. This process helps the radish become tender while maintaining its crispiness. Give it a stir halfway through.
Step 3
Drain the liquid that has accumulated from brining the radish. Then, in the bowl, add 3 Tbsp of gochugaru, 2 Tbsp of minced garlic, 1 Tbsp of fish sauce, and the finely chopped green onion. Mix everything gently until the seasoning evenly coats the radish pieces. Be careful not to mix too vigorously, as it might break the radish.
Step 4
And there you have it – delicious Kkakdugi! Isn’t it incredibly simple? It’s tasty right away, but if you prefer it fermented, store it in an airtight container in the refrigerator. After about a day, the flavors will deepen, and from around day 3-4, you can enjoy the refreshing and savory taste of aged Kkakdugi. Make sure to add this fantastic banchan to your table!
