Crispy and Delicious Summer Kkakdugi (Cubed Radish Kimchi)
Summer Kkakdugi Made with HACCP-Certified Fresh Gochugaru
Enjoy incredibly crisp Kkakdugi, even in the summer! This recipe uses fresh, HACCP-certified red pepper powder for a clean and deep flavor. Learn how to make refreshing summer radish kimchi that’s a perfect side dish for any meal. Get started now!
Main Ingredients- 1 large Korean radish (mu)
- 3 Tbsp coarse sea salt
- 2 Tbsp sugar
Seasoning Ingredients- 4 Tbsp fish sauce (anchovy or sand lance)
- 6 Tbsp gochugaru (Korean red pepper flakes – HACCP-certified fresh recommended)
- 1.5 Tbsp minced garlic
- 1/3 Tbsp ginger juice (or a little grated ginger)
- 2 Tbsp maesilcheong (Korean plum extract)
- 4 Tbsp fish sauce (anchovy or sand lance)
- 6 Tbsp gochugaru (Korean red pepper flakes – HACCP-certified fresh recommended)
- 1.5 Tbsp minced garlic
- 1/3 Tbsp ginger juice (or a little grated ginger)
- 2 Tbsp maesilcheong (Korean plum extract)
Cooking Instructions
Step 1
First, thoroughly wash and pat dry the large Korean radish. Then, cut it into bite-sized cubes, about 1.5cm to 2cm (approx. 0.6 to 0.8 inches). Cutting them too small might result in a mushy texture, so maintaining a moderate size is key for that satisfying crunch.
Step 2
In a large bowl, combine the cubed radish with 3 Tbsp of coarse sea salt and 2 Tbsp of sugar. Toss gently to coat evenly. This step helps to mellow out any spiciness from the radish and draws out moisture through osmosis, enhancing its crispness. Let it sit for a while to allow the flavors to penetrate.
Step 3
Let the salted radish sit for about 10 minutes. This allows the salt and sugar to dissolve and draw out more water. After 10 minutes, gently toss the radish pieces to ensure even salting. Let it rest for another 10 minutes. Then, drain the radish in a colander, discarding the excess water. This pre-salting process is crucial for achieving a perfectly crisp Kkakdugi.
Step 4
Now, let’s make the flavorful seasoning! In a separate bowl, combine 6 Tbsp of gochugaru (HACCP-certified fresh recommended for best flavor), 4 Tbsp of fish sauce, 1.5 Tbsp of minced garlic, 1/3 Tbsp of ginger juice, and 2 Tbsp of maesilcheong. Mix these ingredients well until smooth, ensuring there are no clumps. Let the gochugaru soak in the liquid for a few minutes; this helps it bloom and prevents a raw, powdery taste.
Step 5
Add the drained, salted radish cubes to the prepared seasoning mixture. Gently mix everything together with your hands, as if you’re massaging the seasoning into the radish. Ensure every piece is evenly coated. Be careful not to overwork the radish; you want to keep it crisp!
Step 6
Your delicious summer Kkakdugi is ready! You can enjoy it right away, but for an even deeper flavor, let it sit at room temperature for about half a day before refrigerating. This allows the fermentation process to begin. Enjoy your perfectly crisp and refreshing Kkakdugi with your meals!
