Crispy and Delicious Kkakdugi (Cubed Radish Kimchi)
Winter’s Elixir: Easy Kkakdugi Recipe
Even with a fridge full of delicious winter kimchi, sometimes you just crave fresh, crunchy kimchi, right? Kkakdugi is the perfect simple solution! Winter radishes are also at their best and most affordable. Fancy making some easy kkakdugi? Let’s get started!
Main Ingredients
- 1 Korean radish (choose a large, fresh one)
- 1/4 cup coarse sea salt (for salting the radish)
- 1/3 cup oligosaccharide (adds sweetness and gloss)
Cooking Instructions
Step 1
First, wash the fresh radish thoroughly. Then, cut it into bite-sized pieces. I prefer them a bit larger as shown in the picture, but you can adjust the size to your preference!
Step 2
Place the cut radish in a bowl, add the coarse sea salt and oligosaccharide, and mix well. Let it salt for 1 hour. Do not rinse the radish with water afterwards. The oligosaccharide helps prevent the radish from shrinking too much and aids in osmosis, making it crisper.
Step 3
Prepare the onion and green onion, which will add flavor to the kkakdugi. Finely mince the onion or grate it. Chop the green onion, focusing on the white parts.
Step 4
Transfer the salted radish to a large bowl. If there’s a lot of water, drain some of it off. Add half of the gochugaru and mix well to coat the radish with the color. This step helps achieve a beautiful hue.
Step 5
Now it’s time for the seasonings that add sweetness and depth. Add the apple juice and ginger paste and mix. Then, add the fish sauce, which is key for that savory flavor, and mix again thoroughly.
Step 6
Add the minced garlic, minced onion, and chopped green onion to the bowl. Mix everything together, ensuring the seasoning coats the radish evenly. It’s important to mix thoroughly so the ingredients are well distributed.
Step 7
Finally, add the remaining gochugaru and mix one last time until the color is uniform. Using fine gochugaru will result in an even more appetizing kkakdugi.
Step 8
Voila! Your delicious kkakdugi is complete! It’s tasty right away, but letting it rest in the refrigerator for about a day will develop even deeper flavors. Enjoy your crisp and flavorful kkakdugi!
