Crispy Kkakdugi (Cubed Radish Kimchi)
Making Delicious and Crunchy Kkakdugi Kimchi at Home
Let’s make delicious Kkakdugi kimchi that brings out the refreshing coolness of radish.
Main Ingredients- 1 large Korean radish (mu)
- 1 handful of green onions or scallions
Cooking Instructions
Step 1
Hello everyone! Today, I’ll guide you through an easy method to make delicious, crunchy Kkakdugi kimchi at home. It’s a favorite on any dining table, so let’s make this delightful kimchi together!
Step 2
Kkakdugi tastes best when it has a bit of juicy broth. First, wash the radish thoroughly. Then, cut it into bite-sized cubes, about 2-3 cm square. Be careful not to cut them too small, as they might become mushy.
Step 3
In a bowl with the cubed radish, add 3 tablespoons of gochugaru (Korean chili flakes). Gently toss to coat the radish evenly with the chili flakes. This step helps the seasoning adhere well and gives the kimchi a beautiful color.
Step 4
Now, let’s add all the seasoning ingredients for flavor. Add 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 tablespoon of minced garlic, 2 tablespoons of vinegar, and 1 tablespoon of salt. Also, add the handful of green onions (or scallions), washed and chopped. Gently mix everything together until well combined.
Step 5
Once all the seasonings are well incorporated into the radish and green onions, it’s time to let the flavors meld. Transfer the prepared Kkakdugi to an airtight container or kimchi jar. Let it sit at room temperature for about one day to ferment, then store it in the refrigerator to ripen slowly at a low temperature. Putting it directly in the fridge might make it too cold for the flavors to develop properly.
Step 6
After about a day of room temperature fermentation followed by refrigeration, your delicious Kkakdugi kimchi will be ready, boasting a delightful crunch and deep flavor! Freshly made Kkakdugi is crisp, and as it ages, its savory notes become even richer and more delicious. Enjoy your homemade kimchi!
