Homemade Crispy Kkakdugi (Cubed Radish Kimchi)
Better Than a Restaurant! Super Easy Kkakdugi Recipe
Think making kimchi is too hard? Don’t worry! I’m sharing a super simple and delicious Kkakdugi recipe that even I, who’s never made kimchi before, succeeded with. It’s the perfect side dish when you’re craving something fresh and flavorful!
Main Ingredients
- 1 Korean radish (medium size)
- 1.5L Cider (sweet, non-alcoholic carbonated beverage)
Seasoning Ingredients
- 3 Tbsp salted fermented shrimp, finely minced
- 10 Tbsp Gochugaru (Korean chili powder, approx. 150g)
- 5 Tbsp minced garlic
- 1 Tbsp New Sugar
- 2 Tbsp coarse sea salt
- 3 Tbsp salted fermented shrimp, finely minced
- 10 Tbsp Gochugaru (Korean chili powder, approx. 150g)
- 5 Tbsp minced garlic
- 1 Tbsp New Sugar
- 2 Tbsp coarse sea salt
Cooking Instructions
Step 1
First, wash the Korean radish thoroughly. Then, cut it into bite-sized cubes, about 2cm in size. If you can cut the radish, you’ve practically finished half the job! Anyone can easily do this!
Step 2
Place the cubed radish in a large bowl or kimchi container. Pour the entire 1.5L of store-bought Cider over the radish. The cider will soften the radish and help with osmosis, contributing to a crisp texture. Let the radish soak for 1 hour.
Step 3
While the radish is soaking, let’s make the delicious Kkakdugi seasoning! Prepare a clean, large bowl. First, add 3 Tbsp of salted fermented shrimp and finely mince it using chopsticks or a knife. Mincing the salted shrimp helps the seasoning mix evenly and adds umami.
Step 4
Next, measure and add 1 Tbsp of New Sugar. New Sugar is sweeter than regular sugar and dissolves quickly, enhancing the flavor of the Kkakdugi. (Adjust sweetness if substituting with regular sugar.)
Step 5
Now it’s time for the star ingredient: Gochugaru! Using a mix of fine and coarse Gochugaru can improve both color and taste. Add about 10 Tbsp of Gochugaru, which is approximately 150g. You can adjust the amount based on your spice preference.
Step 6
Garlic is a crucial ingredient for Kkakdugi’s flavor! Generously add 5 Tbsp of minced garlic. Using fresh minced garlic will make your Kkakdugi taste much better.
Step 7
Mix all the seasoning ingredients together using a spatula or spoon until well combined. Stir gently to ensure there are no clumps. Your delicious Kkakdugi seasoning is ready!
Step 8
It’s time to take out the radish that has been soaking in Cider for an hour. You’ll notice that the radish has softened slightly.
Step 9
Don’t discard the Cider the radish soaked in! Measure out 100ml of the Cider and add it to the seasoning bowl. The Cider will make the seasoning smoother and add a subtle fizzy note.
Step 10
Now, transfer the radish drained from the Cider back into the kimchi container or large bowl.
Step 11
Sprinkle 2 Tbsp of coarse sea salt evenly over the radish. Coarse sea salt helps draw out more moisture from the radish and aids in osmosis, making the Kkakdugi crispier. Lightly toss to further salt-pickle the radish.
Step 12
Leave the salted radish like this for 30 minutes to allow it to salt-pickle further and release more moisture.
Step 13
After 30 minutes, carefully pour out the liquid that has accumulated from the radish. Then, take out only the pickled radish and place it into the seasoning container.
Step 14
Pour the prepared seasoning over the radish. Use your hands or wear disposable gloves to mix the radish and seasoning thoroughly. It’s important to coat the radish evenly with the seasoning. And that’s almost it for making Kkakdugi!
Step 15
The finished Kkakdugi is delicious right away, but for an even richer flavor, let it sit at room temperature for about a day before refrigerating. This Kkakdugi will be incredibly tasty! Enjoy your meal!
