Quick & Easy Kkakdugi (Cubed Radish Kimchi) – No Rice Paste Needed!
Autumn Radish Kkakdugi Recipe: How to Make Delicious Cubed Radish Kimchi Easily
This season, let’s make some delicious Kkakdugi using fresh autumn radishes! I’m sharing a super simple Kkakdugi recipe that you can whip up quickly without the hassle of making rice paste. The crisp texture and refreshing taste of Kkakdugi are simply irresistible, making it a perfect side dish. It’s also a lifesaver when you’re running low on kimchi. Follow this recipe, and you’ll gain confidence in making Kkakdugi!
Main Ingredients for Kkakdugi- 3 fresh autumn radishes
- 1 bunch scallions
- 1 onion
Kkakdugi Seasoning Ingredients- 3 ladles of anchovy sauce (or cutlassfish sauce)
- 3 ladles of coarse gochugaru (Korean chili flakes – coarse type recommended for color and texture)
- 1 Tbsp salted shrimp (minced)
- 2 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 1/2 ladle of coarse sea salt (for salting the radish)
- Sesame seeds to taste (for garnish)
- 3 ladles of anchovy sauce (or cutlassfish sauce)
- 3 ladles of coarse gochugaru (Korean chili flakes – coarse type recommended for color and texture)
- 1 Tbsp salted shrimp (minced)
- 2 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 1/2 ladle of coarse sea salt (for salting the radish)
- Sesame seeds to taste (for garnish)
Cooking Instructions
Step 1
Prepare 3 fresh autumn radishes, known for their crispness and superior flavor during this season. Make sure to wash the outer skin thoroughly.
Step 2
Cut the thoroughly washed radishes into bite-sized cubes (approximately 2-2.5 cm). Place the cubed radish in a bowl and add 1/2 ladle of coarse sea salt. Gently mix to ensure the salt is evenly distributed. Let it brine for at least 30 minutes. This step draws out moisture, ensuring a crisp texture.
Step 3
While the radishes are brining, let’s prepare the seasoning, which is key to Kkakdugi’s flavor. In a bowl, combine 3 ladles of anchovy sauce (or cutlassfish sauce) for a deep umami flavor and 2 ladles of coarse gochugaru for vibrant color and taste. Mix them together and let sit for about 5 minutes to allow the gochugaru to soften and absorb the sauce.
Step 4
To the softened gochugaru mixture, add 1 Tbsp of minced salted shrimp for an extra layer of savory taste, 2 Tbsp of minced garlic for its pungent aroma, and 1/2 Tbsp of minced ginger for a refreshing kick. Mix everything well. This completes your basic Kkakdugi seasoning paste.
Step 5
Cover the seasoning paste and let it rest for at least 5 minutes. This resting period allows the flavors to meld together, creating a richer and more complex taste.
Step 6
Dice the onion into pieces roughly the same size as the radish cubes. Wash and trim the scallions, then cut them into segments about 2-3 cm long, roughly the width of two fingers.
Step 7
Drain the brined radishes, lightly rinse off excess salt if needed, and pat them dry. Add 1 additional ladle of coarse gochugaru to the radish cubes and gently toss to coat. This helps absorb any remaining moisture and adds another layer of color and flavor.
Step 8
Now, generously add all the prepared and rested seasoning paste to the brined radishes.
Step 9
Gently mix everything together, ensuring the seasoning evenly coats the radish cubes. Then, add the diced onion and chopped scallions. Mix again until well combined. Taste the Kkakdugi and adjust the seasoning with more anchovy sauce or salt if needed, to your preference.
Step 10
Finally, sprinkle sesame seeds generously over the Kkakdugi for a nutty aroma and finished look! You can enjoy it right away, but letting it ferment for a day or two will develop even deeper, more delicious flavors.
