Crisp and Refreshing Kkakdugi (Cubed Radish Kimchi)
Homemade Delicious Kkakdugi Recipe for a Refreshing Side Dish
This Kkakdugi recipe brings out the natural crispness and refreshing taste of radish. It’s a perfect side dish for any meal, whether it’s for holidays or everyday dining. Follow these detailed steps for an easy-to-make, delicious Kkakdugi.
Kkakdugi Ingredients
- 2 large Korean radishes
- 1 bunch scallions (about 50g)
- 4 Tbsp coarse sea salt (for salting radish)
- 3 Tbsp all-purpose flour
- 1 cup water (200ml)
- 1/6 pear
- 1/3 apple
- 1/3 onion
- 4 Tbsp minced garlic
- 3 Tbsp fermented salted shrimp
- 3 Tbsp anchovy fish sauce
- 2 Tbsp plum extract
- 10 Tbsp Korean chili flakes (or adjust to taste)
- 1/3 Tbsp minced ginger
Cooking Instructions
Step 1
First, prepare the radishes for the Kkakdugi. Select two large radishes, peel off the outer skin, and wash them thoroughly under running water.
Step 2
Now, let’s cut the prepared radishes into bite-sized pieces. Cubes of about 2cm x 2cm work well. If they are too small, they might lose their crispness, and if they are too large, the seasoning might not penetrate evenly.
Step 3
This step is for salting the radish to draw out moisture. In a deep bowl or container, place a layer of the cut radish, sprinkle coarse sea salt evenly over it, and then add another layer of radish, followed by more salt. Continue this layering process. Finally, cover the top with a heavy plate or a weight. The sea salt will help the radish become crisp by drawing out its water.
Step 4
Instead of sweet rice paste, we’ll make a flour paste to thicken the seasoning. In a pot, combine 3 Tbsp of all-purpose flour with 1 cup (200ml) of water. Cook over low heat, stirring constantly to prevent sticking. Continue stirring until the mixture turns milky white and starts to bubble gently. Once it thickens and bubbles, turn off the heat. Allow it to cool completely.
Step 5
The radish should be salted for about 2 hours. It’s a good idea to stir the radish halfway through the salting process. The radish is ready when it becomes slightly translucent and tender. Drain the salted radish using a colander. You can save the drained water for other dishes.
Step 6
Prepare the fruits and vegetables for the seasoning. Peel the 1/6 pear, 1/3 apple, and 1/3 onion, then cut them into manageable pieces. Add them to a blender or food processor along with 4 Tbsp of minced garlic and blend until finely pureed. Adding fruits and vegetables will enhance the Kkakdugi’s savory and refreshing flavors.
Step 7
Now, let’s make the Kkakdugi seasoning. In a bowl, combine the cooled flour paste, the pureed fruit and vegetable mixture, 10 Tbsp of chili flakes, 3 Tbsp of fermented salted shrimp, 3 Tbsp of anchovy fish sauce, 2 Tbsp of plum extract, and 1/3 Tbsp of minced ginger. Mix everything well. It’s best to taste the seasoning as you go and adjust the amount of salted shrimp or anchovy fish sauce according to your preference, rather than adding all at once. For a deeper flavor, you can experiment with the ratio of fermented ingredients.
Step 8
Add the prepared seasoning to the drained radish and mix gently. Be careful not to break the radish pieces as you coat them evenly with the seasoning. Finally, add the scallions cut into about 5cm lengths and toss lightly a couple more times. Your delicious Kkakdugi is ready! While it tastes great right away, letting it ferment in the refrigerator for a day or two will develop even richer flavors.
