Crispy and Delicious Summer Kkakdugi
How to Make Delicious and Crunchy Kkakdugi with Flavorless Summer Radishes
Even with summer radishes that lack sweetness and flavor, you can make incredibly tasty Kkakdugi! Join me to learn how to make this crispy and sweet summer radish kimchi. This easily prepared Kkakdugi is a perfect and satisfying side dish for the summer. Enjoy this refreshing Kkakdugi when your appetite is low!
Main Ingredients- Radish (prepared) 1500g
- Green Onion 1 stalk
- Onion 1 whole
- Red Chili Peppers 5
- Whole Garlic 15 cloves
- Ginger 1 knob (similar size to garlic)
Radish Brining Ingredients- Coarse Sea Salt (or Kosher Salt) 2 Tbsp
- Sugar 0.3 Tbsp (optional)
- Plain Yogurt 1 container
Kkakdugi Seasoning Ingredients- Gochugaru (Korean Chili Flakes) 5 Tbsp
- Fish Sauce 2 Tbsp
- Cooked Rice 1 Tbsp (or mashed cooked rice)
- Grated Apple 2 Tbsp
- Grated Pear 2 Tbsp
- Grated Onion 2 Tbsp
- Coarse Sea Salt (or Kosher Salt) 0.5 Tbsp (for adjusting taste)
- Coarse Sea Salt (or Kosher Salt) 2 Tbsp
- Sugar 0.3 Tbsp (optional)
- Plain Yogurt 1 container
Kkakdugi Seasoning Ingredients- Gochugaru (Korean Chili Flakes) 5 Tbsp
- Fish Sauce 2 Tbsp
- Cooked Rice 1 Tbsp (or mashed cooked rice)
- Grated Apple 2 Tbsp
- Grated Pear 2 Tbsp
- Grated Onion 2 Tbsp
- Coarse Sea Salt (or Kosher Salt) 0.5 Tbsp (for adjusting taste)
Cooking Instructions
Step 1
First, peel the radishes thoroughly using a peeler and wash them under running water several times until clean. Place the washed radishes in a colander to drain completely. If the radishes are large and difficult to handle, you can cut them into bite-sized pieces beforehand.
Step 2
Once the water has drained from the radishes, cut them into manageable pieces. Slice into about 3cm thick pieces, then cut each piece into quarters both lengthwise and widthwise. Aim for bite-sized cubes for your Kkakdugi.
Step 3
Add 2 Tbsp of coarse sea salt and 0.3 Tbsp of sugar to the cut radishes and mix well. Let them sit for 20 minutes to brine. The sugar adds a touch of sweetness, but you can omit it. Toss them once or twice during brining to ensure even salting.
Step 4
While the radishes are brining, prepare the ingredients for the seasoning paste. Cut the red chili peppers in half lengthwise and remove the seeds; these will be blended. Set aside one red chili pepper to be julienned for garnish. Mince or crush the whole garlic cloves and finely chop the peeled ginger. Slice the onion for blending.
Step 5
In a blender, combine the deseeded red chili peppers, grated apple, grated pear, grated onion, minced garlic, minced ginger, 2 Tbsp fish sauce, 1 container of plain yogurt, and 1 Tbsp of cooked rice. The yogurt and rice help create a smoother paste and add umami.
Step 6
Tip: For convenience, you can grate and freeze portions of apples, pears, onions, and ginger beforehand to use in cooking. A little lemon juice can also be added.
Step 7
Blend all the ingredients in the blender until you achieve a smooth paste. Ensure there are no large chunks, just a fine, well-mixed seasoning.
Step 8
Drain the brined radishes but do not rinse them. Add 5 Tbsp of gochugaru (Korean chili flakes) to the radishes and mix well to coat them evenly with the chili powder. This step helps to give the Kkakdugi its vibrant color.
Step 9
Now, add the blended seasoning paste to the gochugaru-coated radishes. Gently toss everything together until the radishes are evenly coated with the paste. Be careful not to mash the radish pieces.
Step 10
Finally, add the julienned red chili peppers and thinly sliced green onions. Mix them in gently. These additions will enhance the color and add a fresh aroma to the Kkakdugi.
Step 11
Taste the Kkakdugi and adjust the seasoning if needed. If it’s too bland, add the remaining 0.5 Tbsp of coarse sea salt. It’s always best to taste and adjust gradually rather than adding too much salt at once.
Step 12
The finished Kkakdugi is wonderfully crispy, not too salty, and has a natural sweetness even without added sugar. It’s so delicious! This small batch is already disappearing quickly!
Step 13
It’s delicious even right after mixing! Enjoy the fresh, crisp taste of just-made Kkakdugi.
Step 14
I was worried the summer radish might not taste good, but it turned out surprisingly delicious! This Kkakdugi is so tasty, a plateful will be gone in no time. It’s a true rice thief!
Step 15
While summer radishes may not be as sweet, knowing how to make delicious Kkakdugi like this allows you to enjoy them fully. This time, I only made a small amount, but next time I’ll buy more radishes and make a larger batch. If making large cabbage kimchi feels daunting, consider preparing Kkakdugi or seasoned radish salad for a satisfying summer side dish!
