Super Simple Kkakdugi (Korean Radish Cubes) with Autumn Radish
Easy Kkakdugi Recipe: Deliciously Crisp with Autumn Radishes
Discover how to make crisp and flavorful Kkakdugi with autumn radishes, which are currently in season and wonderfully sweet and crunchy. This recipe simplifies the process, using vibrant red sun-dried chili powder for a delicious taste that’s ready to grace your table. Make the most of a single radish by creating Kkakdugi and other dishes!
Ingredients- 1 large Korean radish
- 2 Tbsp anchovy sauce or sand lance fish sauce
- 1 Tbsp salted shrimp
- 1 Tbsp minced garlic
- 1 Tbsp ginger juice (or 1/2 tsp minced ginger)
- 3 Tbsp gochugaru (Korean chili powder, preferably sun-dried)
- 1/2 bunch scallions, cut into approx. 2cm lengths
- 1 Tbsp sugar
- 2 Tbsp coarse sea salt (for salting the radish)
Cooking Instructions
Step 1
Prepare one large autumn radish. Peel it thoroughly using a peeler.
Step 2
Wash the radish and cut it into bite-sized cubes (about 2-3 cm), perfect for Kkakdugi. Ensuring all pieces are uniform in size will help them salt and pickle evenly, leading to a more consistent flavor.
Step 3
It’s important to cut the radish pieces to a consistent size for even seasoning and texture.
Step 4
In a bowl, combine the cubed radish with 2 tablespoons of coarse sea salt. Gently mix and let it sit for at least 1 hour to salt. This step draws out moisture, making the radish crispier and allowing it to absorb the seasoning better. (This salting method is inspired by Baek Jong-won’s Kkakdugi recipe.)
Step 5
Allow the salted radish to sit for about 1 to 1.5 hours. Turn it a couple of times during this period to ensure the salt is distributed evenly. The radish is ready when it becomes slightly pliable.
Step 6
Wash the scallions and cut them into approximately 2cm lengths. Adding scallions to Kkakdugi not only enhances the color but also adds a delightful aroma and flavor.
Step 7
Once the radish is well-salted, drain it in a colander. Crucially, do not rinse it under water; simply let the excess liquid drip off. This preserves the radish’s natural flavor and salinity. Transfer the drained radish to a mixing bowl, add the cut scallions and 2 tablespoons of fish sauce. (You can use either anchovy sauce or sand lance fish sauce; both work well. Baek Jong-won used sand lance fish sauce, but anchovy sauce is equally delicious.)
Step 8
Now it’s time to add the remaining seasonings. Add 1 tablespoon of salted shrimp, 1 tablespoon of minced garlic, 1 tablespoon of ginger juice, 3 tablespoons of gochugaru, and 1 tablespoon of sugar.
Step 9
Mix all the ingredients thoroughly with the radish until evenly coated in the vibrant red chili powder. Taste and adjust seasoning as needed. Kkakdugi should taste slightly saltier than you prefer when fresh, as the flavor will mellow as it ferments.
Step 10
For this particular recipe, we’ve skipped the glutinous rice paste. If you’re making a smaller batch of Kkakdugi to be consumed quickly, you can achieve a refreshing and delicious taste without it. Adding glutinous rice paste can result in a smoother texture.
Step 11
Transfer the mixed Kkakdugi into a container. Let it sit at room temperature for about a day to start fermenting, then refrigerate for another day before serving. This allows the Kkakdugi to develop a crisp texture and deep flavor. While it can be eaten immediately, it becomes even more delicious after a short fermentation.
