Crispy Kkakdugi (No-Soaking, Quick Radish Kimchi)
Crisp Kkakdugi in No Time: The Secret to Making It Without Soaking
Introducing a super simple recipe for delicious and crisp Kkakdugi, made with fall radishes leftover from winter kimchi-making, without any soaking! This ‘fridge-clearing Kkakdugi’ uses ingredients you likely have on hand, and it’s fresh and tasty enough to eat right after making it. This Kkakdugi, made in a snap with minimal seasoning, is also great for Kkakdugi fried rice once it’s fermented. Shall we learn the secret to its refreshing, crisp taste with just a few seasonings? Since it’s a small batch, it might not fill a large container, but you can enjoy its freshness until the last bite.
Main Ingredients- Fall Radish 800g
- Green Onions 10 stalks
Seasoning Ingredients- Gochugaru (Korean chili flakes) 3 Tbsp
- Fish Sauce 2 Tbsp
- Plum Extract 2 Tbsp
- Minced Garlic 1 Tbsp
- Ginger Powder 1/3 tsp
- Flower Salt 1 tsp
Kimchi Seasoning (Optional)- Gochugaru (from existing kimchi seasoning)
- Sweet Rice Porridge (from existing kimchi seasoning)
- Fish Sauce (from existing kimchi seasoning)
- Minced Garlic (from existing kimchi seasoning)
- Salted Shrimp (from existing kimchi seasoning)
- Gochugaru (Korean chili flakes) 3 Tbsp
- Fish Sauce 2 Tbsp
- Plum Extract 2 Tbsp
- Minced Garlic 1 Tbsp
- Ginger Powder 1/3 tsp
- Flower Salt 1 tsp
Kimchi Seasoning (Optional)- Gochugaru (from existing kimchi seasoning)
- Sweet Rice Porridge (from existing kimchi seasoning)
- Fish Sauce (from existing kimchi seasoning)
- Minced Garlic (from existing kimchi seasoning)
- Salted Shrimp (from existing kimchi seasoning)
Cooking Instructions
Step 1
The fall radishes, harvested fresh, are naturally sweet and make for exceptionally delicious Kkakdugi. Experience the fresh taste as if they were just picked from the garden.
Step 2
If you have leftover kimchi seasoning from making a large batch of kimchi, feel free to use it! It’s convenient for various dishes like seasoned radish salad (musaengchae), Kkakdugi, or fresh kimchi (geotjeori). Trim the green onions to about 3cm pieces.
Step 3
Cut the prepared radish into bite-sized cubes, about 2-3 cm. Cutting them too small might make them mushy when cooked, so aim for a moderate size.
Step 4
Now it’s time to add the seasoning to the cubed radish. Combine all the prepared seasoning ingredients. If you have leftover kimchi seasoning, add 2 tablespoons of it for an even richer flavor.
Step 5
Unlike traditional methods that involve salting and sugaring, this recipe skips the soaking step for immediate preparation. Gently mix all the seasonings into the radish until evenly coated. Finally, add the chopped green onions and mix again. Your crisp and delicious Kkakdugi is ready!
Step 6
This recipe makes a small batch, perfect for consuming quickly. It’s so delicious, the container might be empty before you know it!
Step 7
Serve the finished Kkakdugi in a nice bowl. Brighten up your meal table with this freshly made Kkakdugi.
Step 8
Sometimes, when you’re tired of the same old cabbage kimchi, you crave something crisp like Kkakdugi or refreshing like seasoned radish salad. This recipe is perfect for those moments.
Step 9
The simple preparation and the satisfying crisp texture make this Kkakdugi a star side dish for any meal. It’s amazing how such delicious Kkakdugi can be made with just a few simple ingredients!
Step 10
The biggest advantage of this recipe is that you can save time by skipping the soaking step and enjoy a crisp and refreshing taste right away.
