Freshly Made, Refreshing Autumn Radish Kkakdugi
How to Make Crisp and Delicious Kkakdugi with Seasonal Autumn Radishes
This recipe shows you how to make Kkakdugi, a type of Korean radish kimchi, at home using large, fresh autumn radishes. Enjoy the delightful crunch and flavor, which only deepens as it ferments. This is a simple recipe that doesn’t require a separate broth or complicated steps, perfect for adding abundance to your meals.
Main Ingredients- 2.5kg Radish (Choose large, fresh ones)
Seasoning Ingredients- 1.5 Tbsp Coarse Sea Salt (for salting radish)
- 1.5 Tbsp White Sugar (for salting radish)
- 70ml Pear Juice (store-bought)
- 3 Tbsp Fish Sauce (anchovy or sand lance)
- 1.5 Tbsp Minced Garlic
- 1/2 Tbsp Ginger Syrup (or 1/2 tsp minced ginger)
- 2 Tbsp Plum Syrup (Maesil Syrup)
- 1/2 cup Fine Gochugaru (Korean chili flakes, approx. 50g)
- 1.5 Tbsp Coarse Sea Salt (for salting radish)
- 1.5 Tbsp White Sugar (for salting radish)
- 70ml Pear Juice (store-bought)
- 3 Tbsp Fish Sauce (anchovy or sand lance)
- 1.5 Tbsp Minced Garlic
- 1/2 Tbsp Ginger Syrup (or 1/2 tsp minced ginger)
- 2 Tbsp Plum Syrup (Maesil Syrup)
- 1/2 cup Fine Gochugaru (Korean chili flakes, approx. 50g)
Cooking Instructions
Step 1
Wash the fresh autumn radishes thoroughly. Cut them into bite-sized cubes, about 2.5cm (1 inch). Since the radishes used today were not very sweet, lightly season the cut radish pieces with 1.5 Tbsp coarse sea salt and 1.5 Tbsp white sugar. This initial seasoning helps draw out moisture and season the radish, contributing to a crispier texture.
Step 2
Let the seasoned radish sit for about 30 minutes. Midway through, flip the radish pieces from top to bottom to ensure even salting. After the first 30 minutes, let it sit for another 20 minutes. After a total of approximately 50 minutes of salting, rinse the radish pieces 2-3 times under cold running water to remove excess salt. Drain thoroughly in a colander. Proper draining is crucial to prevent the Kkakdugi from becoming mushy.
Step 3
Prepare the seasoning paste for the Kkakdugi. In a bowl, combine 70ml of pear juice, 3 Tbsp fish sauce, 1.5 Tbsp minced garlic, 1/2 Tbsp ginger syrup, 2 Tbsp plum syrup, and 1/2 cup fine Gochugaru. Mix these ingredients well. Allowing this seasoning paste to rest in the refrigerator for 30 minutes to an hour helps the flavors meld and deepen. (Tip: Adjust seasoning to your preference.)
Step 4
Add the well-drained radish cubes to the prepared seasoning paste. Gently mix everything together, ensuring the radish pieces are evenly coated. Be careful not to mash the radish while mixing. (Tip: Adding chopped green onions or chives at this stage will add extra flavor and texture.)
Step 5
Your homemade autumn radish Kkakdugi is ready! It can be enjoyed immediately, or for a more developed flavor, let it ferment at room temperature for about half a day before refrigerating. Enjoy your delicious and refreshing Kkakdugi with your meals!
