Crispy Fall Radish Kkakdugi: The Golden Recipe for a Restaurant-Style Kimchi
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Hello everyone! Today, I’ll share a detailed recipe for making crispy and refreshing fall radish kkakdugi. It includes secrets to achieving a deep flavor similar to restaurant-style kkakdugi and step-by-step instructions that are easy for beginners to follow. Make your dining table more bountiful with this delicious kimchi!
Main Ingredients
- 1 Radish (approx. 2.7kg) – Choose fresh, firm fall radishes.
Salting the Radish
- 1 Tbsp Sugar (10g, leveled) – Helps to soften the radish and pickle it quickly.
- 100ml Water (1st batch, to be mixed with sugar)
- 60g Coarse Sea Salt (approx. 4 Tbsp, 16g per Tbsp) – Crucial for drawing out moisture and maintaining crispiness.
- 3500ml Water (2nd batch, to be mixed with salt) – Used to fully submerge the radishes for even salting.
Kkakdugi Seasoning Ingredients
- 1 Small Apple (grated, or apple juice can be used) – Adds sweetness and umami.
- 1.5 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 100g Gochugaru (Korean chili flakes, approx. 10 Tbsp) – Provides spiciness and color.
- 1.5 Tbsp Sugar – Balances the overall flavor of the seasoning.
- 20ml Fish Sauce (anchovy or sand lance, approx. 2 Tbsp) – Adds deep savory notes.
- 28g Salted Shrimp (approx. 2 Tbsp) – Finely chopped salted shrimp works best for added flavor.
- 1 Tbsp Sugar (10g, leveled) – Helps to soften the radish and pickle it quickly.
- 100ml Water (1st batch, to be mixed with sugar)
- 60g Coarse Sea Salt (approx. 4 Tbsp, 16g per Tbsp) – Crucial for drawing out moisture and maintaining crispiness.
- 3500ml Water (2nd batch, to be mixed with salt) – Used to fully submerge the radishes for even salting.
Kkakdugi Seasoning Ingredients
- 1 Small Apple (grated, or apple juice can be used) – Adds sweetness and umami.
- 1.5 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 100g Gochugaru (Korean chili flakes, approx. 10 Tbsp) – Provides spiciness and color.
- 1.5 Tbsp Sugar – Balances the overall flavor of the seasoning.
- 20ml Fish Sauce (anchovy or sand lance, approx. 2 Tbsp) – Adds deep savory notes.
- 28g Salted Shrimp (approx. 2 Tbsp) – Finely chopped salted shrimp works best for added flavor.
Cooking Instructions
Step 1
First, peel the skin off the radish (approximately 2.7kg) and cut it into uniform cubes, about 2-2.5cm in size. Cutting them too small can make them mushy, while cutting them too large may prevent the seasoning from penetrating evenly.
Step 2
Sprinkle 1 leveled tablespoon (about 10g) of sugar evenly over the cut radishes. Dissolve any remaining sugar in 100ml of water and pour this mixture over the radishes. Sugar helps to tenderize the radish and aids in seasoning absorption.
Step 3
Prepare 60g of coarse sea salt (about 4 Tbsp, 16g each) and mix it with 3500ml of water (approximately 1.5 large soup bowls). Pour this saltwater evenly over the radishes. Salting in enough water ensures the radishes remain crisp and don’t become soggy.
Step 4
After adding the radishes to the saltwater, turn them over every 10 minutes to ensure they pickle evenly. Repeating this process helps to achieve uniformly pickled kkakdugi. Continue this for about 45 minutes.
Step 5
After 45 minutes of salting, rinse the radishes thoroughly under cold running water twice to remove excess salt. After rinsing, drain them completely in a colander. Excess water can dilute the flavor.
Step 6
Now, let’s make the kkakdugi seasoning. In a bowl, combine the grated apple (or apple juice), 1.5 Tbsp minced garlic, 1 Tbsp minced ginger, 10 Tbsp gochugaru, 1.5 Tbsp sugar, 2 Tbsp fish sauce, and 2 Tbsp finely chopped salted shrimp. Stir well until all ingredients are thoroughly mixed to create the seasoning paste.
Step 7
Add the prepared seasoning paste to the drained radishes. Gently mix by folding from the bottom up, ensuring the seasoning coats every piece of radish evenly without breaking them. Thorough mixing is key for well-seasoned kkakdugi.
Step 8
Finally, sprinkle some sesame seeds on top for a beautiful finish! While it’s delicious right away, letting it ferment at room temperature for 1-2 days before refrigerating will develop an even richer flavor. Store in an airtight container in the refrigerator.
