Crisp and Delicious Kkakdugi (Cubed Radish Kimchi)
Easy Kkakdugi Recipe: Perfect for Beginners, a Great Kimchi Alternative!
When the price of cabbage makes you hesitate to make kimchi, fill your table with delicious and crunchy kkakdugi! We’ve carefully prepared kkakdugi using two fresh radishes from the market, which will add abundance to your meals. Follow along right now!
Main Ingredients- 2 large radishes
Seasoning Ingredients- 1 cup anchovy sauce (fish sauce)
- 1.5 cups gochugaru (Korean chili flakes)
- 3 Tbsp minced garlic
- 3 tsp minced ginger
- 2 Tbsp sugar
- 3 Tbsp plum extract
- 3 Tbsp onion juice
- 2 Tbsp sesame seeds
- 1 cup anchovy sauce (fish sauce)
- 1.5 cups gochugaru (Korean chili flakes)
- 3 Tbsp minced garlic
- 3 tsp minced ginger
- 2 Tbsp sugar
- 3 Tbsp plum extract
- 3 Tbsp onion juice
- 2 Tbsp sesame seeds
Cooking Instructions
Step 1
First, cut the thoroughly cleaned radishes into cubes about 2.5 to 3 cm in size. Cutting them into larger pieces helps them maintain their shape and texture after salting. Sprinkle coarse salt evenly over the cut radish pieces and mix.
Step 2
Lightly sprinkle a small amount of water over the salted radishes (too much water can make them bland). Let them salt for 30 minutes. About halfway through, after about 10 minutes, flip the radish pieces from top to bottom to ensure even salting.
Step 3
While the radishes are salting, let’s make the delicious kkakdugi seasoning! In a large bowl, combine 1 cup of anchovy sauce, 1.5 cups of gochugaru, 3 Tbsp minced garlic, 3 tsp minced ginger, 2 Tbsp sugar, 3 Tbsp plum extract, 3 Tbsp onion juice, and 2 Tbsp sesame seeds. Mix well. Making the seasoning in advance allows the flavors to meld, creating a deeper taste.
Step 4
After salting for 30 minutes, rinse the radishes thoroughly under running water two to three times. It’s crucial to drain the water completely using a colander, as any remaining moisture can make the kkakdugi mushy.
Step 5
Add the drained cubed radishes to the prepared seasoning mixture.
Step 6
Now, put on disposable gloves and gently mix the radishes with the seasoning until evenly coated. Be careful not to mash the radish pieces by mixing too vigorously. The key is to coat every piece of radish with the seasoning meticulously.
Step 7
It’s best to let the kkakdugi seasoned with the mixture sit at room temperature for about a day to ferment and develop better flavor. After letting it sit for a day, store it in a kimchi refrigerator to keep it cold and enjoy. If you want to eat it right away, it’s also delicious as is!
