Quick & Crunchy Kkakdugi (Cubed Radish Kimchi)
Easy Homemade Crunchy and Delicious Kkakdugi Recipe
Craving that perfect bite of kkakdugi to accompany your favorite Korean dishes? This recipe will guide you through making your own delicious, crunchy cubed radish kimchi right at home! It’s surprisingly simple and quick, making it perfect for beginners. Get ready to impress yourself with this flavorful, refreshing side dish that will have you reaching for more!
Essential Ingredients- 1 Korean radish (medium size)
- 1/2 pear
- 4 Tbsp coarse sea salt
- 1 cup (200ml) soda water (or Sprite/clear carbonated beverage)
- 5 Tbsp chili powder (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce (fish sauce)
Cooking Instructions
Step 1
Begin by thoroughly washing the Korean radish. Cut it into bite-sized cubes, about 1.5 to 2 cm in size, or any shape you prefer. Place the cut radish into a large bowl.
Step 2
Sprinkle the coarse sea salt evenly over the cubed radish. Next, pour in 1 cup of soda water (use a standard measuring cup). The soda water is a secret ingredient that helps tenderize the radish and adds a subtle sweetness.
Step 3
Gently mix the radish with the salt and soda water, ensuring it’s well combined. Let it sit for 1 hour to begin the brining process. After the first hour, stir the radish cubes to ensure even salting. Then, let it sit for another hour, for a total of 2 hours of brining. This ensures the radish becomes perfectly crunchy yet tender.
Step 4
After 2 hours of brining, you’ll notice a significant amount of liquid released from the radish. Drain the radish cubes thoroughly using a colander. Removing excess water is crucial to prevent the kkakdugi from becoming mushy and to maintain its crisp texture.
Step 5
Peel and grate half a pear using a grater. Adding grated pear lends a natural sweetness and umami depth to the kkakdugi, making it even more delicious. Add the grated pear to the drained radish and mix gently.
Step 6
Now it’s time to add the flavorful seasonings. Mix in 5 tablespoons of chili powder and 1 tablespoon of anchovy sauce. Gently toss everything together, ensuring the seasonings coat the radish and pear evenly. Be careful not to mix too vigorously, as this can break down the radish pieces.
Step 7
Finally, add 1 tablespoon of minced garlic and give it one last gentle mix. Your delicious kkakdugi is ready! While it’s tasty right away, letting it ferment in the refrigerator for about a day will develop even deeper, richer flavors.
