Crispy Kohlrabi and Cucumber Kimchi (Kkakdugi)
The Perfect Pairing: Kohlrabi and Cucumber Kkakdugi!
Experience a delightful crunch with this unique Kkakdugi, a Korean radish kimchi, made by combining crisp kohlrabi and refreshing cucumber. It’s a vibrant side dish that adds a burst of flavor and texture to any meal.
Main Ingredients- 1 kohlrabi (approx. 700g)
- 3 cucumbers
Seasoning- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp coarse salt
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- A pinch of toasted sesame seeds
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp coarse salt
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Begin by preparing your main ingredients: one kohlrabi and three cucumbers. Wash the kohlrabi thoroughly under running water and peel off its tough outer skin using a peeler. Trim the ends of the cucumbers.
Step 2
Dice the peeled kohlrabi into bite-sized cubes, approximately 1.5 cm thick. Sprinkle 1 tablespoon of coarse salt evenly over the diced kohlrabi and let it sit for 10 minutes to pickle. This step helps the kohlrabi retain its crisp texture.
Step 3
Slice the cucumbers lengthwise into four quarters. Then, carefully cut out and discard the seedy core from each quarter. This removes excess moisture, ensuring a cleaner taste. Cut the cucumber pieces into bite-sized pieces, slightly larger than the kohlrabi cubes.
Step 4
After the kohlrabi has pickled for 10 minutes, add the cut cucumbers to the bowl. Gently toss them together with the kohlrabi and let them pickle together for another 5 minutes. This allows the flavors to meld evenly.
Step 5
Once the vegetables are pickled, drain them thoroughly using a colander. **Important:** Do not rinse the vegetables. Simply drain off the excess liquid. Add all the seasoning ingredients to the drained vegetables: 2 tablespoons of anchovy sauce, 1 tablespoon of minced garlic, 2 tablespoons of red pepper flakes, and 1/2 tablespoon of sugar. Finish with a sprinkle of toasted sesame seeds for aroma and flavor.
Step 6
Using your hands, gently mix and massage the seasoning into the vegetables until everything is well combined. Taste the mixture and adjust the seasoning if needed, adding a little more anchovy sauce for saltiness. Ensure all ingredients are evenly coated.
Step 7
Your kohlrabi and cucumber kkakdugi is ready! Enjoy the delightful, crisp texture of the kohlrabi with its subtle sweetness, complemented by the refreshing coolness of the cucumber. This unique kkakdugi is a perfect side dish that elevates any meal.
