Crisp and Refreshing Radish Kimchi (Kkakdugi)
Easy Kkakdugi Recipe: Enjoy a Crunchy Texture and Refreshing Taste!
Here’s a simple recipe for making delicious Kkakdugi at home! This version skips the flour paste, allowing the natural flavors of the ingredients to shine. The result is a delightful, crunchy radish kimchi that’s perfect as a side dish. Try this addictive Kkakdugi today!
Main Ingredients- 1 large Daikon radish (choose a firm one)
- 2 stalks Scallions (use mostly the white parts)
Salting Ingredients- 1 Tbsp Coarse sea salt
- 1 Tbsp Sugar (helps to enhance the radish’s natural sweetness)
Seasoning Ingredients- 2 Tbsp Cooked rice (adds natural umami and helps thicken the sauce)
- 1/4 Onion
- 1 slice Ginger (sliced thinly)
- 100ml Pear juice drink (e.g., ‘Gal-a-man-deun-bae’)
- 1 Tbsp Minced garlic
- 5 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 Tbsp Maesilcheong (plum extract, adds sweetness and aids preservation)
- 2 Tbsp Fish sauce (anchovy or sand lance)
- 1 Tbsp Saeujeot (fermented salted shrimp, finely minced)
- 1 Tbsp Coarse sea salt
- 1 Tbsp Sugar (helps to enhance the radish’s natural sweetness)
Seasoning Ingredients- 2 Tbsp Cooked rice (adds natural umami and helps thicken the sauce)
- 1/4 Onion
- 1 slice Ginger (sliced thinly)
- 100ml Pear juice drink (e.g., ‘Gal-a-man-deun-bae’)
- 1 Tbsp Minced garlic
- 5 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 Tbsp Maesilcheong (plum extract, adds sweetness and aids preservation)
- 2 Tbsp Fish sauce (anchovy or sand lance)
- 1 Tbsp Saeujeot (fermented salted shrimp, finely minced)
Cooking Instructions
Step 1
First, peel the daikon radish and slice it into 2cm thick rounds. Then, cut these rounds into bite-sized cubes, about 2cm square. Try to cut around the core to maintain a nice shape for each piece.
Step 2
Place all the cubed radish into a large bowl. Sprinkle 1 tablespoon of coarse sea salt and 1 tablespoon of sugar evenly over the radish. The sugar will help draw out the moisture while adding a subtle sweetness, contributing to the crisp texture. Let the radish salt for about 1 hour until it softens slightly.
Step 3
After an hour of salting, the radish will have released a significant amount of water. Drain this water thoroughly by placing the radish in a colander. Do not rinse the radish, as this can wash away its flavor and essence. It’s important to just remove the excess water.
Step 4
Now, prepare your blender or a similar blending tool. Add 2 tablespoons of cooked rice, 1/4 onion, 1 slice of thinly sliced ginger, and 100ml of pear juice drink. Blend these ingredients until smooth. This mixture will create a smooth, not too thick, seasoning base, with the rice grains adding natural savory notes.
Step 5
To the blended mixture, add 1 tablespoon of minced garlic, 5 tablespoons of gochugaru, 1 tablespoon of maesilcheong, 2 tablespoons of fish sauce, and 1 tablespoon of finely minced saeujeot. Mix everything together thoroughly with a spoon or spatula until well combined to create the seasoning paste.
Step 6
Wash the 2 stalks of scallions and prepare them, focusing on the white parts. Slice them in half lengthwise, and then cut them into long pieces that will complement the radish cubes. You can add a small amount of the green parts for color and aroma.
Step 7
Place the drained salted radish in a bowl and pour all the prepared seasoning paste over it. Gently mix by hand, ensuring the seasoning coats every piece of radish evenly. Finally, add the sliced scallions and mix once more, just to combine. Your delicious Kkakdugi is almost ready!
Step 8
Transfer the finished Kkakdugi into an airtight container. Let it sit at room temperature for half a day to allow it to ferment slightly and develop its characteristic refreshing and slightly spicy flavor. After that, store it in the kimchi refrigerator to keep it cool and enjoy its delicious taste. It’s great fresh or after a little fermentation!
