Crispy and Delicious Radish Kimchi (Kkakdugi)
How to Make Delicious Kkakdugi with Two Radishes
The radishes looked so fresh, I decided to make a generous batch of Kkakdugi, a favorite kimchi for the whole family! Here’s a recipe for delicious Kkakdugi that will make any meal feel complete.
Main Ingredients- 2 Korean radishes (choose large, fresh ones)
- 2 green onions (use mostly the white parts)
- 1.5 cups coarse sea salt (for brining)
- 1 liter water (for brining)
- 1/2 cup sugar (for brining)
Seasoning Ingredients- 4 Tbsp red chili flakes (adjust for color and spice)
- 1 cup fine sea salt (for seasoning)
- 5 Tbsp sugar (adds sweetness and depth)
- 1 Tbsp fish sauce (anchovy or sand lance, for umami)
- 1 tsp MSG (optional, enhances flavor)
- 2 Tbsp minced garlic (use fresh garlic)
- 1 piece ginger (minced, about 1/2 Tbsp)
- 4 Tbsp red chili flakes (adjust for color and spice)
- 1 cup fine sea salt (for seasoning)
- 5 Tbsp sugar (adds sweetness and depth)
- 1 Tbsp fish sauce (anchovy or sand lance, for umami)
- 1 tsp MSG (optional, enhances flavor)
- 2 Tbsp minced garlic (use fresh garlic)
- 1 piece ginger (minced, about 1/2 Tbsp)
Cooking Instructions
Step 1
First, peel the two radishes and cut them into bite-sized cubes for Kkakdugi. Aim for about 2-3 cm cubes for a pleasant texture when cooked.
Step 2
Sprinkle 1.5 cups of coarse sea salt and 1/2 cup of sugar evenly over the cut radishes. Adding sugar now helps draw out more moisture from the radishes and aids in the osmotic process, making them crispier.
Step 3
Pour in 1 liter of water, ensuring the radishes are submerged. Let them brine for about 30 minutes. Stir them once or twice during this period to ensure even brining.
Step 4
After 30 minutes, you’ll notice a good amount of water has been released. Rinse the brined radishes thoroughly in clean, cold water two to three times to remove excess salt. Be careful not to rinse too much, as this can wash away the radish flavor.
Step 5
Finely chop the green onions that will be added to the Kkakdugi. Using a mix of the white and green parts will add both color and aroma.
Step 6
Drain the rinsed radishes well. Add 1 cup of fine sea salt, 5 Tbsp of sugar, and the MSG (if using) to the radishes. Mix these ingredients first to start seasoning.
Step 7
Next, add 4 Tbsp of red chili flakes, 1 Tbsp of fish sauce, 2 Tbsp of minced garlic, and the chopped green onions. Gently mix everything together with your hands, ensuring the seasoning coats all the radish pieces evenly and without clumping.
Step 8
Taste the Kkakdugi and adjust the seasoning as needed to suit your preference for the perfect finish! You can enjoy the Kkakdugi immediately, but for a richer flavor, let it ferment at room temperature for one to two days before refrigerating. Store in an airtight container and enjoy!
