Crispy and Delicious Kkakdugi (Cubed Radish Kimchi) Recipe
The Secret to Making Kkakdugi That Stays Crisp and Delicious Until the End
Are you curious about the secret to making delicious Kkakdugi that doesn’t get mushy over time and stays refreshingly crisp until the very last bite? Radishes are known as a powerhouse of Vitamin C and are even considered a medicinal food due to their abundance of digestive enzymes. Here’s a Kkakdugi recipe that everyone will love. Learn the techniques for a perfect batch!
Ingredients- 2 Tbsp minced garlic
- 1.5 cups gochugaru (Korean chili flakes)
- 1/3 Tbsp minced ginger
- 1/3 cup fish sauce (anchovy or sand lance)
- 2 Korean radishes (medium size)
- 1/2 onion
- 2 green onion roots
- 1/2 cup rice syrup (mulyeot)
Cooking Instructions
Step 1
Scrape off only the dirtiest parts of the radish peel with a knife. Do not peel the radish completely, as this is key to achieving a crisp texture in your Kkakdugi. Wash the radishes thoroughly, then cut them into bite-sized cubes of about 2-3 cm.
Step 2
Instead of salting the radishes, use rice syrup to cure them. This helps the Kkakdugi maintain its crispness and prevents it from becoming mushy. Pour the rice syrup over the cut radishes, mix well, and let them cure for about 30 minutes to 1 hour.
Step 3
After curing in rice syrup, rinse the radishes gently 1-2 times under cold water to remove excess syrup. Drain them thoroughly in a colander. This step ensures the Kkakdugi doesn’t become too watery and allows the seasoning to adhere better.
Step 4
In a blender, combine the half onion and 1/3 cup of fish sauce. Blend until smooth. This mixture adds a wonderful savory depth (umami) to the Kkakdugi and can also be used as a dipping sauce for noodles or fresh spring rolls.
Step 5
Add 1.5 cups of gochugaru to the drained radishes. Knead the radishes by hand, as if massaging them, to evenly coat them with the chili flakes and give them a vibrant color. Be gentle to avoid breaking the radish pieces, but ensure the seasoning is well distributed.
Step 6
Now, add the blended onion and fish sauce mixture to the radishes. Incorporate the 2 Tbsp of minced garlic, 1/3 Tbsp of minced ginger, and the finely chopped green onion roots. Mix everything thoroughly until well combined. Ensure all the seasoning is evenly distributed throughout the radish cubes.
Step 7
Transfer the prepared Kkakdugi into a kimchi container. It’s best to let it ferment at room temperature for 1-2 hours before refrigerating. This initial fermentation period helps develop a deeper flavor. After this, store it in the refrigerator to enjoy cold.
