Pear Radish Kimchi (Bae Kkakdugi)
A Refreshing Summer Twist! Moist, Rice-Thief Kimchi Made with Pear and Cucumber (2 Variations)
This summer, let’s give our kimchi a refreshing makeover! Sweet Cheonan pears and pristine Cheonan cucumbers come together to create a delightful rice-thief kimchi that’s packed with both flavor and health benefits. It’s delightfully sweet and crisp, with a burst of hydration that quenches your thirst on a hot summer day, making it the perfect accompaniment to any meal. Get ready to enjoy a refreshing culinary experience!
Pear and Cucumber Water Kimchi Ingredients- 1.5 pears
- 1 cucumber
- 1/5 carrot
- 1 onion
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 2 Tbsp salt
- 1/2 Tbsp sugar
- 200ml flour paste
- 400ml water
- 2 Tbsp chili powder
Pear Radish Kimchi (Bae Kkakdugi) Ingredients- 1 pear
- 1/2 cucumber
- 2 Tbsp chili powder
- 1 Tbsp anchovy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sesame seeds
- A little green onion
- A little salt
- 1 pear
- 1/2 cucumber
- 2 Tbsp chili powder
- 1 Tbsp anchovy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sesame seeds
- A little green onion
- A little salt
Cooking Instructions
Step 1
[Pear and Cucumber Water Kimchi] First, take the cucumber, cut it in half lengthwise, and scoop out the seeds. Then, slice it diagonally into about 0.5 cm thick pieces. 
Step 2
Peel the pear (1 whole pear) and cut the flesh into pieces roughly the same size as the cucumber slices. This ensures a pleasant texture in every bite.
Step 3
Julienne the carrot for a touch of color and sweetness. Also, thinly slice half of the onion (1/2 onion) into strips. The other half of the onion will be used in the kimchi brine.
Step 4
Sprinkle 2 tablespoons of salt over the sliced cucumber and let it sit for about 20 minutes to draw out excess moisture and crisp it up. After salting, rinse the cucumber thoroughly under cold running water to remove the salt, then drain it well in a colander.
Step 5
In a blender, combine the remaining half pear (1/2 pear), the other half onion (1/2 onion), 1 tablespoon of minced garlic, and 1 teaspoon of minced ginger. Blend until you achieve a smooth paste. This forms the flavorful base of your kimchi brine.
Step 6
In a bowl, combine the 200ml of flour paste with 400ml of water. Stir well to dissolve. Add 2 tablespoons of salt and 1/2 tablespoon of sugar, and mix until they are fully dissolved. Now, strain the blended mixture from step 4 through a fine-mesh sieve directly into the flour paste liquid. This step ensures a clear and refined brine.
Step 7
Place 2 tablespoons of chili powder into a fine mesh bag or a piece of cheesecloth. Submerge this bag into the brine mixture and gently squeeze or stir it to dissolve the chili powder evenly. This method prevents clumps and gives the brine a beautiful color.
Step 8
Once the brine is ready, add the drained cucumber slices, julienned carrots, and sliced onions from previous steps to the bowl. Gently mix everything together until well combined. Taste and adjust seasoning with a little more salt if needed. Let it chill for a while; it becomes even more delicious as it ferments!
Step 9
[Pear Radish Kimchi (Bae Kkakdugi) Preparation] Peel the remaining pear (1 whole pear) and cut it into bite-sized cubes, slightly larger than the ones used for the water kimchi (about 2cm). The natural sweetness of the pear will enhance the flavor of the kkakdugi. 
Step 10
Slice the 1/2 cucumber into thin rounds (about 0.5 cm thick). Lightly salt the cucumber slices and let them sit for about 10 minutes. Be careful not to over-salt, as this will release too much water.
Step 11
After 10 minutes, rinse the lightly salted cucumber slices under cold running water to remove the saltiness. Drain them thoroughly in a colander. Excess moisture can dilute the seasoning, so ensure they are as dry as possible.
Step 12
In a large mixing bowl, combine the cubed pear, drained cucumber slices, 2 tablespoons of chili powder, and 1 tablespoon of anchovy sauce for a rich umami flavor. Add 1 tablespoon of minced garlic, 1 tablespoon of sesame seeds, and a small amount of chopped green onion. Gently toss everything together to ensure the seasoning coats all the ingredients evenly. Taste and add a pinch of salt if necessary to achieve your desired flavor. Your delicious Pear Radish Kimchi is ready! Store it in the refrigerator and enjoy it chilled.
