Super Simple Kkakdugi (Diced Radish Kimchi)
Effortless Kkakdugi Recipe: A Perfect Palate Cleanser for Rich Dishes
Kkakdugi, or diced radish kimchi, is one of the easiest kimchi varieties to make! Simply cut radishes into bite-sized cubes and toss with a spicy seasoning. It’s incredibly convenient to pair with rich or savory meals, making it a go-to side dish. Enjoy this simple and quick kkakdugi recipe!
Main Ingredients- 1 Korean radish (medium size)
- 4 stalks scallions
Seasoning Ingredients- 5 Tbsp coarse sea salt
- 1 cup water (approx. 200ml)
- 1/5 cup gochugaru (Korean chili flakes, approx. 30g)
- 1/3 cup anchovy sauce (fish sauce, approx. 60ml)
- 1 Tbsp allulose (or substitute with sugar or corn syrup)
- 2 Tbsp minced garlic
- 0.5 Tbsp minced ginger (optional)
- 5 Tbsp coarse sea salt
- 1 cup water (approx. 200ml)
- 1/5 cup gochugaru (Korean chili flakes, approx. 30g)
- 1/3 cup anchovy sauce (fish sauce, approx. 60ml)
- 1 Tbsp allulose (or substitute with sugar or corn syrup)
- 2 Tbsp minced garlic
- 0.5 Tbsp minced ginger (optional)
Cooking Instructions
Step 1
Wash and peel one medium-sized Korean radish. Cut the radish into uniform cubes, about 2cm x 2cm x 2cm. Consistent sizing ensures even seasoning and a pleasant texture.
Step 2
Sprinkle 5 Tbsp of coarse sea salt over the cubed radish and add 1 cup of water (approx. 200ml). Mix well to coat all the radish pieces. Let it sit for 30 minutes to allow the radish to soften and release moisture, which helps achieve a crisp texture.
Step 3
Trim the roots and any yellowing leaves from the 4 scallion stalks. Wash them thoroughly and cut them into 4cm lengths. These will add a nice color and flavor to the kkakdugi.
Step 4
In a bowl, combine 1/5 cup gochugaru (approx. 30g), 1/3 cup anchovy sauce (approx. 60ml), 1 Tbsp allulose (adjust sweetness to your liking), 2 Tbsp minced garlic, and 0.5 Tbsp minced ginger. Mix everything thoroughly to create a smooth seasoning paste. You can use other types of fish sauce like Kkanari anchovy sauce or soy sauce if preferred.
Step 5
Gently squeeze out excess water from the salted radish. Add the prepared seasoning paste and the cut scallions to the radish. Mix everything together well, ensuring each piece of radish is evenly coated with the seasoning.
Step 6
You can enjoy the kkakdugi immediately, but for a richer flavor, let it sit at room temperature for about a day to ferment slightly. Afterward, transfer it to an airtight container and store it in the refrigerator. It can be kept for about 2-3 weeks.
