Crispy and Delicious Kkakdugi (Cubed Radish Kimchi)
Super Simple Kkakdugi: Perfect for Any Time!
Tired of the usual kimchi? Why not try making refreshing, crisp Kkakdugi with fresh radishes? Don’t be intimidated! We’ll show you how to make it easily, adding a touch of sweetness and savory depth with apple and onion, and a creamy texture without needing to make a porridge mixture. Let’s make this rice-loving Kkakdugi right now!
Main Ingredients
- 2 Korean radishes (medium-sized)
- 1 small apple
- 1/2 medium onion
- 8 cloves garlic
- 3 Tbsp coarse sea salt (for brining)
Seasoning Ingredients
- 4-5 Tbsp anchovy sauce (adjust to taste)
- 3 Tbsp sugar (adjust based on apple’s sweetness)
- 6-7 Tbsp gochugaru (Korean chili powder, adjust for spice level)
- 1 Tbsp soybean powder
- 1 tsp ginger powder
- 2 Tbsp toasted sesame seeds
- 4-5 Tbsp anchovy sauce (adjust to taste)
- 3 Tbsp sugar (adjust based on apple’s sweetness)
- 6-7 Tbsp gochugaru (Korean chili powder, adjust for spice level)
- 1 Tbsp soybean powder
- 1 tsp ginger powder
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, wash the radishes thoroughly, peel them, and cut them into bite-sized cubes, about 1.5-2 cm. Cutting them into uniform sizes ensures a good texture and even distribution of seasoning when cooked.
Step 2
Add 3 tablespoons of coarse salt to the cubed radishes and mix well. Let them brine for about 1 hour, stirring them a couple of times halfway through. Brining helps the radish retain its crispiness.
Step 3
After brining, rinse the radishes under cold running water 1-2 times. Be careful not to wash off too much salt. Drain them thoroughly on a colander for at least 30 minutes. Removing excess water is crucial to prevent the Kkakdugi from becoming mushy and to ensure it ferments properly.
Step 4
While the radishes are brining, let’s prepare the seasoning. In a blender, combine the peeled onion (1/2), small apple (1), garlic cloves (8), and anchovy sauce (4-5 Tbsp). Blend until smooth. The apple adds sweetness and helps tenderize the radish.
Step 5
To the blended mixture, add gochugaru (6-7 Tbsp), sugar (3 Tbsp), and ginger powder (1 tsp). Mix well. Adjust the sugar amount based on the sweetness of your apple. If the seasoning tastes a bit bland, you can add a pinch of salt here to adjust the flavor.
Step 6
Instead of the traditional flour or rice porridge mixture, we’re using soybean powder (1 Tbsp) today for convenience. Soybean powder thickens the seasoning and adds a nutty, savory flavor. Mix it thoroughly into the seasoning paste to ensure there are no lumps.
Step 7
Finally, add the toasted sesame seeds (2 Tbsp) and mix lightly. The sesame seeds will enhance the overall aroma and taste of the Kkakdugi.
Step 8
Once the radishes are completely drained, add the prepared seasoning paste to them and mix gently until all the radish cubes are evenly coated. Transfer the Kkakdugi to a clean container and let it sit at room temperature for one day before refrigerating. If you prefer a tangier taste, leave it at room temperature for two days until you notice a sour aroma, then move it to the kimchi refrigerator. Enjoy your homemade Kkakdugi!
