Easy & Sweet Kkakdugi (Cubed Radish Kimchi)
Home Cooking TV’s Simple Recipe for Deliciously Sweet Kkakdugi, Perfect for Beginners!
Learn how to make incredibly easy and delicious kkakdugi that even cooking novices can master. Enjoy this simple and sweet radish kimchi recipe!
Main Ingredients- 1 Korean radish (choose a large, fresh one)
- Coarse salt (for brining the radish)
- A handful of green onions (optional, adds color and flavor)
Cooking Instructions
Step 1
First, wash and peel one Korean radish. Cut it into bite-sized cubes, about 2cm in size. Avoid cutting them too small, as they might become mushy. Consistent size is key for even cooking.
Step 2
Place the cubed radish in a bowl and sprinkle generously with coarse salt. Mix well and let it brine for about 30 minutes. Brining draws out excess moisture, keeping the radish crisp and preventing spoilage. Stir halfway through to ensure even salting.
Step 3
After 30 minutes, gently rinse the brined radish under running water to remove excess salt and any bitterness. Drain the radish thoroughly in a colander. Excess water can dilute the flavor.
Step 4
Now, let’s prepare the seasoning. In a bowl with the drained radish, add 2 Tbsp fine gochugaru, 2 Tbsp saeujeot, 1/2 Tbsp myeolchi aekjeot, 1 Tbsp minced garlic, 3 Tbsp coarse gochugaru, and 2 Tbsp chapssalpul. Gently mix everything together until the radish is evenly coated with the seasoning paste.
Step 5
If using, chop the green onions into 3-4cm lengths and gently mix them into the seasoned radish. They add a lovely color and fresh aroma. Transfer the kkakdugi to a clean airtight container. Let it sit at room temperature for about a day to ferment, then store it in the refrigerator. It will become even more delicious as it ages!
