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Kkakdugi (깍두기): Korean Cubed Radish Kimchi
More recipes: Korean Recipes · All Asian Recipes
30 Mintotal
8servings
35kcal
KoreanCuisine
Kkakdugi (깍두기): Korean Cubed Radish Kimchi
Laura Chen
8
30 Minuten
0 Minuten
35
Korean
Side Dish
Kkakdugi is a traditional Korean side dish of cubed radish, fermented and preserved in a mix of seasonings and salt. It is crunchy and refreshing, with a balance of spicy and slightly sweet flavors.
Ingredients
- 1 large Korean radish (mu), about 800 g
- 2 tbsp coarse sea salt
- 4 tbsp Korean chili flakes (gochugaru)
- 1 tbsp garlic, finely chopped
- 1 tsp ginger, finely chopped
- 3 scallions (green onions), thinly sliced
- 1 tbsp fish sauce
- 1 tsp sugar
- 100 ml (scant 1/2 cup) water
Instructions
- Peel the radish and cut it into cubes of about 2 cm (3/4 inch).
- Toss the radish cubes with the sea salt and leave them for 30 minutes, stirring now and then, until the radish softens and releases water.
- Meanwhile, mix the remaining ingredients into a paste.
- Pour off the liquid the radish has released and rinse the cubes well.
- Drain the radish thoroughly and mix it with the seasoning paste until every cube is evenly coated.
- Pack the mixture into a clean, airtight jar and press it down firmly to push out air pockets.
- Leave the jar at room temperature for 24 hours to start the fermentation, then move it to the fridge.
- Let the kkakdugi ferment in the fridge for at least one week before eating, so the full flavor develops.
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More recipes: Korean Recipes · All Asian Recipes