Easy Kkakdugi (Cubed Radish Kimchi) Without Sweet Rice Porridge
Kim Jin-ok’s Simple and Quick Kkakdugi Recipe
Hello everyone! This is Kim Jin-ok. Today, as the fourth installment of our Kimchi series, I’m introducing a kkakdugi recipe that’s easy to make without sweet rice porridge. I got married in November when I was 23 and gave birth to my first child in December when I was 24. Back then, the internet wasn’t as developed, so I had no choice but to follow recipes from cookbooks. When I was 24, I cluelessly made kkakdugi without sweet rice porridge or fermented shrimp sauce, and it turned out incredibly delicious! I thought to myself, ‘Am I a cooking genius?’ (Laughs). Today’s kkakdugi includes fermented shrimp sauce for a rich umami flavor, but omits the sweet rice porridge, making it significantly simpler to prepare.
Kkakdugi Ingredients- 2 Korean radishes (medium size)
- 8 stalks of green onions
- 1/2 cup coarse sea salt (approx. 100g)
- 2/3 cup gochugaru (Korean chili flakes, approx. 60g)
- 3 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 2 Tbsp fermented shrimp sauce
- 2 Tbsp anchovy sauce
- 3 Tbsp sugar
Cooking Instructions
Step 1
1. Scrub the radishes thoroughly with a brush to remove any dirt. Use a peeler to trim off any tough or discolored skin, and then cut off the stem and root ends.
Step 2
2. Cut the prepared radishes into approximately 2cm thick pieces, then slice them into 0.5cm thick, bite-sized cubes. The kkakdugi I’m introducing today is cut slightly smaller than typical kkakdugi, making it easy to eat in one bite.
Step 3
3. Place the sliced radishes in a large bowl. Sprinkle evenly with 1/2 cup of coarse sea salt and mix well. Let the radishes salt-cure for 40 minutes, turning them halfway through to ensure even salting. (Turn them about 20 minutes into the salting process).
Step 4
4. Do NOT rinse the radishes after they have salt-cured for 40 minutes. Instead, drain them in a colander for about 5 minutes to remove excess moisture. Then, transfer the drained radishes back to a large bowl.
Step 5
5. While the radishes are draining, prepare the green onions. Cut them into 2cm lengths. If the white parts of the green onions are thick, you can halve them lengthwise before cutting. TIP: Soaking the cut green onions in cold water while the radishes are salting helps prevent their sticky sap from developing. If the sap is released, it can make the kkakdugi appear slimy when fermented.
Step 6
6. Add the drained radishes back into the large bowl. Sprinkle with 2/3 cup of gochugaru and gently rub with your hands to evenly coat the radishes with chili flakes. Then, add the chopped green onions, 2 Tbsp fermented shrimp sauce, 3 Tbsp sugar, 2 Tbsp anchovy sauce, 3 Tbsp minced garlic, and 1/2 Tbsp minced ginger. Mix everything together thoroughly until well combined. Taste and adjust seasoning: if it’s too bland, add more anchovy sauce or salt; if it’s not sweet enough, add more sugar. TIP: If you prefer not to have visible pieces of fermented shrimp, you can finely mince them with a knife before adding.
