Crispy Summer Radish Kimchi (Kkakdugi)
Authentic Seolleongtang House Style! Make Crispy Kkakdugi with Summer Radish – A Perfect Lunchbox Side Dish!
Let’s make delicious Kkakdugi at home that rivals your favorite Seolleongtang or Gukbap restaurants. The refreshing and crisp texture unique to summer radishes is exceptional.
Main Ingredients
- 1 Korean radish (about 1kg)
- 2-3 Tbsp coarse sea salt (for salting the radish, optional)
Cooking Instructions
Step 1
I’m going to show you how to make delicious and crispy Kkakdugi. Summer radishes, in particular, have high water content and can become soft easily, but this method will help maintain their crispness for a long time.
Step 2
First, wash the radish thoroughly, peel it, and cut it into bite-sized cubes (about 2-3cm). If the radish seems too sweet or watery, sprinkle 2-3 Tbsp of coarse sea salt over the cut pieces and let it sit for 20-30 minutes to salt. This process helps draw out moisture, enhancing the crispiness. After salting, rinse lightly under cold water and squeeze out excess moisture. (If you’re short on time or the radish is firm, you can skip this step.)
Step 3
Now, let’s make the delicious seasoning! Place the drained radish in a large bowl. Add 3 Tbsp of Gochugaru, 3 Tbsp of sugar, 3 Tbsp of vinegar, 3 Tbsp of fish sauce, and 1 Tbsp of fine sea salt to adjust the taste. For added flavor, mix in 3 Tbsp of minced garlic and the 1/2 onion, which has been finely julienned or pureed.
Step 4
Finally, add the finely chopped scallions and gently mix everything together with your hands until the seasoning is evenly coated on the radish. Be careful not to mash the radish while mixing; gentle handling is key. Ensure the seasoning is distributed uniformly.
