Kkakdugi (Cubed Radish Kimchi) with Sweet Rice Porridge
A Detailed Recipe for Kkakdugi Enhanced with Sweet Rice Porridge
While fall radishes are typically flavorful, sometimes they can lack sweetness. This recipe enhances their taste using salt and sugar, and incorporates a sweet rice porridge (chapssal-pul) to help the seasoning adhere beautifully to the radish cubes, creating a deeply flavorful and well-balanced Kkakdugi. Enjoy this delicious kimchi made with the secret ingredient of sweet rice porridge!
Kkakdugi Ingredients
- 1.56kg Korean radish (Mu)
- 5 stalks scallions (green onions)
- 1 Tbsp minced garlic
- 0.5 tsp minced ginger
- 0.5 Tbsp salted fermented shrimp (saeujeot) with brine
- 3 Tbsp gochugaru (Korean red pepper flakes)
- 2 Tbsp sweet rice porridge (chapssal-pul)
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
- 2 Tbsp coarse sea salt (kkot-sogeum)
- 2 Tbsp sugar
For the Sweet Rice Porridge
- 1.5 Tbsp glutinous rice flour
- 1 cup water (standard paper cup)
- 1.5 Tbsp glutinous rice flour
- 1 cup water (standard paper cup)
Cooking Instructions
Step 1
First, prepare the Korean radish (mu), the main ingredient for Kkakdugi. You can lightly peel the outer skin or wash it thoroughly and pat it dry.
Step 2
Cut the radish into bite-sized cubes. Aim for about 2 to 2.5 cm (roughly 1 inch) cubes, similar to dice, so they are easy to pick up and eat from the kimchi container. Ensure the pieces are uniform for even seasoning.
Step 3
Place all the cubed radish into a large mixing bowl. This is where we’ll begin the seasoning process.
Step 4
Add 2 Tbsp of coarse sea salt and 2 Tbsp of sugar to the radish. Gently toss the radish to coat it with the salt and sugar. Let it sit for about 30 minutes to salt. During this time, turn the radish pieces over once or twice to ensure they are evenly brined.
Step 5
Now, let’s make the sweet rice porridge (chapssal-pul), which is crucial for the Kkakdugi seasoning. In a small pot, whisk together 1.5 Tbsp of glutinous rice flour with 1 cup of water until smooth. Cook over low heat, stirring constantly, until it thickens to a porridge-like consistency. Remove from heat and let it cool completely before use.
Step 6
Cut the scallions into sections about 3 to 4 cm (about 1.5 inches) long. Have your minced garlic and minced ginger ready; it makes mixing the seasoning paste much easier.
Step 7
In a separate bowl, prepare the seasoning paste. Start by adding 0.5 Tbsp of salted fermented shrimp (including the brine), the minced garlic, and the minced ginger.
Step 8
Add the cooled sweet rice porridge (2 Tbsp) and fish sauce (1 Tbsp) to the bowl. Stir everything together until well combined. The sweet rice porridge adds a wonderful smoothness and depth to the flavor.
Step 9
After the radish has been brined for 30 minutes, drain it well using a sieve. It’s important to drain the excess liquid, but avoid squeezing the radish too hard.
Step 10
Return the drained radish to the large mixing bowl. Pour all of the prepared seasoning paste over the radish. Now it’s time to mix everything together thoroughly.
Step 11
Gently mix the seasoning paste with the radish until every piece is evenly coated. Using your hands to ‘massage’ the seasoning into the radish works best.
Step 12
Finally, add the chopped scallions and mix lightly one more time. The fresh crunch of the scallions adds a refreshing element to the Kkakdugi.
Step 13
Your Kkakdugi is almost ready! Tasting a piece reveals a mild yet perfectly balanced flavor. The sweet rice porridge truly helps the seasoning meld with the radish, making it exceptionally delicious.
Step 14
Transfer the finished Kkakdugi into a kimchi container. Let it ferment at room temperature for 2 to 3 days, then store it in the refrigerator. You can adjust the fermentation time according to your preference. Enjoy your perfectly ripened Kkakdugi!