Crispy and Delicious Kkakdugi
Super Simple Golden Recipe for Kkakdugi Everyone Loves
It’s been a while since I’ve posted a recipe! Among the dishes I confidently make and people always praise are gimbap, pa kimchi (green onion kimchi), and this kkakdugi (cubed radish kimchi). This is my favorite, simple, golden recipe for kkakdugi! You can even use the same seasoning to make delicious cucumber kimchi! I ate all of the last batch in just two weeks, so I bought cucumbers to make cucumber kimchi tomorrow. Today, I’m sharing my simple and beloved golden recipe for kkakdugi.
Main Ingredients
- 2/3 Korean radish (approx. 1.5kg)
- 1 Onion
- 1/3 bunch Scallions
For Salting
- 3 Tbsp Coarse Sea Salt
- 1/3 Tbsp Granulated Sugar
Seasoning Paste
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Saeujeot (fermented salted shrimp), finely minced
- 1 Tbsp Granulated Sugar
- 2 Tbsp Minced Garlic
- 1 Tbsp Honey
- 3 Tbsp Coarse Sea Salt
- 1/3 Tbsp Granulated Sugar
Seasoning Paste
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Saeujeot (fermented salted shrimp), finely minced
- 1 Tbsp Granulated Sugar
- 2 Tbsp Minced Garlic
- 1 Tbsp Honey
Cooking Instructions
Step 1
First, wash the radish thoroughly and prepare it. The size of the radish should be about the span of an adult woman’s hand.
Step 2
Cut the washed and prepped radish into cubes, about 2 to 2.5 cm thick. This is roughly the thickness of an adult woman’s index finger.
Step 3
You can adjust the size of the kkakdugi cubes to your preference. I cut mine to about the length of a thumb, making them bite-sized. It’s a bit hard to explain in words, but the photo should give you a good idea of the size.
Step 4
Place the cut radish into a large bowl. If using autumn radish, you can cut it to a similar size as shown in the photo or adjust to your liking.
Step 5
Add the salting ingredients, coarse sea salt and sugar, to the radish in the bowl. I used coarse sea salt and granulated sugar for a good flavor and texture.
Step 6
Mix the radish with the salt and sugar evenly, ensuring the seasoning coats all the pieces. This will help the radish absorb the seasoning.
Step 7
While the radish is salting, stir it from the bottom up every 10 minutes to ensure it salts evenly. The salting time can vary depending on the size and type of radish.
Step 8
While typically 20-30 minutes is sufficient, in my experience, it’s better to salt for over 40 minutes until the radish becomes visibly softer and releases its moisture, as shown in the photo.
Step 9
The salting time may differ based on the radish you purchased and how you cut it. It’s important to check the radish’s condition. When the radish looks slightly shriveled and tender, as in the photo, it’s sufficiently salted.
Step 10
Rinse the well-salted radish thoroughly under cold running water to remove excess salt. After rinsing, drain it completely in a colander.
Step 11
Now, let’s prepare the auxiliary ingredients for the kkakdugi seasoning. Peel and thinly julienne the onion. If you like a stronger onion flavor, you can score the onion before julienning.
Step 12
Check the salted radish, from which the water has been drained.
Step 13
Cut the prepared scallions into pieces about 2-3 cm long, making them bite-sized. You can omit the scallions if you don’t have them, but I recommend not using green onions (larger leeks), as their juices can negatively affect the taste and texture of the kkakdugi over time. If you have carrots, adding them will enhance the color and flavor. I particularly enjoy the carrots and onions found in kimchi like kkakdugi and geotjeori!
Step 14
Lightly rinse the prepared onions and scallions and drain them in a colander.
Step 15
Add all the seasoning paste ingredients to a large bowl.
Step 16
Since I used frozen minced garlic, I added it to the seasoning paste and let it thaw. If you don’t have honey, you can substitute it with corn syrup, plum extract, or additional sugar according to your taste.
Step 17
Add the julienned onions to the seasoning paste, and
Step 18
mix them well to combine with the seasoning.
Step 19
Adding toasted sesame seeds or sesame powder will give it a nutty aroma.
Step 20
After mixing the onions with the seasoning paste, add the prepared scallions and
Step 21
mix gently. If you want to save time, you can add the scallions, onions, and carrots (optional) all at once to the seasoning paste and mix them together.
Step 22
The key to this kkakdugi recipe is its simplicity – no need to make a starch slurry! After mixing the onions and scallions into the seasoning paste, add the salted and drained radish and
Step 23
mix everything together. Your delicious kkakdugi is complete!
Step 24
And there you have it – my beloved, crispy, and flavorful autumn radish kkakdugi, made with my golden recipe. Enjoy!
