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Delicious Kkakdugi: Easy and Quick Recipe Without Flour Paste





Delicious Kkakdugi: Easy and Quick Recipe Without Flour Paste

Homemade Crispy Kkakdugi Recipe: Detailed Guide from Salting to Seasoning, Made Easily Without Flour Paste

Introducing a recipe for sweet and crispy kkakdugi that even children will love, made with fruits and natural umami instead of sugar. It’s extra clean as it doesn’t use flour paste, and the detailed instructions on salting time and seasoning secrets make it easy for beginners to follow. Enrich your dining table with delicious, fermented kkakdugi!

Recipe Info

  • Category : Kimchi / Fermented foods / Sauces
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Seasoned mix
  • Cooking Time : Within 60 minutes
  • Difficulty : Intermediate

Main Ingredients
  • 800g Korean radish (Mu)
  • 4-5 stalks of green onions (scallions)

Radish Salting Ingredients
  • 1/4 cup coarse sea salt (approx. 40g)
  • 1/3 tsp ‘New Sugar’ (optional, enhances sweetness and umami)
  • 1/2 cup lukewarm water (approx. 100ml, around 40°C / 104°F)

Kkakdugi Seasoning
  • 4-5 Tbsp chili powder (adjust for color and spice)
  • 1/2 medium onion
  • 1 apple (for sweetness and aroma)
  • 50ml pre-made Korean pear juice (for sweetness and smoothness)
  • 1 Tbsp fermented shrimp (for umami)
  • 1 Tbsp minced garlic
  • 2.5 Tbsp fish sauce (anchovy or sand lance)
  • 1 Tbsp tuna extract (for deep umami)
  • 2 Tbsp plum extract (for sweetness and tanginess)

Cooking Instructions

Step 1

Prepare and Wash the Radish: Select fresh Korean radish and wash it thoroughly under running water to remove any dirt or impurities. If the outer skin is rough, you can gently peel it with a vegetable peeler for a cleaner result.

Step 2

Cut into Cubes: Dice the radish into bite-sized pieces. For children, cubes about the size of a thumbnail are ideal. If they are too large, the seasoning may not penetrate well, and if too small, the texture might be less satisfying. Aim for uniform, manageable pieces.

Step 3

Check Radish Sweetness and Add Sweetener (Optional): Taste a piece of the diced radish to check its natural sweetness. If it’s not very sweet, add about 1/3 teaspoon of ‘New Sugar’. ‘New Sugar’ provides a different, deeper sweetness and umami compared to regular sugar, and it helps keep the kkakdugi crisp and prevents it from becoming mushy over time. (You can omit this if you prefer).

Step 4

First Salting: Place the cubed radish in a bowl. Add 1/4 cup of coarse sea salt and the ‘New Sugar’ (if using). Gently mix to ensure the salt is evenly distributed over the radish pieces.

Step 5

Second Salting (with Water): To help the radish pickle faster and soften slightly, add 1/2 cup of lukewarm water (around 40°C or 104°F). Gently mix again so the water coats the radish evenly.

Step 6

Pickling Time: Let the radish pickle for about 30 to 40 minutes. Stir it once halfway through to ensure even pickling. After 40 minutes, the radish should become tender, wilted, and you’ll notice a significant amount of water has been drawn out.

Step 7

Drain the Water: Without rinsing, place the pickled radish in a colander to drain off all the excess water. This step is crucial for maintaining the kkakdugi’s crisp texture.

Step 8

Begin Seasoning (Soaking Chili Powder): While preparing the seasoning paste, add 4-5 tablespoons of chili powder to the drained radish. Mix it well. This helps the radish absorb the chili color and allows the chili powder to hydrate, which leads to a better overall seasoning consistency.

Step 9

Prepare Fruit and Vegetables for Blending: Wash 1/2 onion and 1 apple. Chop them into pieces small enough to blend smoothly in a mixer or blender.

Step 10

Make the Seasoning Paste: In a blender, combine the chopped onion and apple. Add 50ml of Korean pear juice, 1 tablespoon of fermented shrimp (solids only), 1 tablespoon of minced garlic, 2.5 tablespoons of fish sauce, 1 tablespoon of tuna extract, and 2 tablespoons of plum extract. Blend until smooth. At this stage, the fruits and plum extract provide sufficient sweetness and flavor, eliminating the need for additional sugar. (Taste and adjust the amount of fish sauce if needed).

Step 11

Add Green Onions: To the radish already coated with chili powder, add the chopped green onions (cut into approximately 2-3 cm pieces). Green onions add a fresh aroma and vibrant color to the kkakdugi.

Step 12

Add the Blended Paste: Pour the smoothly blended seasoning paste over the radish and green onions.

Step 13

Final Mixing: Using your hands (gloves recommended) or a spatula, thoroughly mix the seasoning paste into the radish and green onions. Ensure all ingredients are evenly coated and well combined.

Step 14

Completion and Fermentation: Transfer the finished kkakdugi to an airtight container. Leave it at room temperature for about half a day before refrigerating. It can be eaten immediately, but it will develop a deeper, more complex flavor after a day or two of fermentation. Your delicious kkakdugi, with a mild sweetness perfect for kids, is now ready!



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