Restaurant-Style Kkakdugi (Radish Kimchi – Also for Seokbakji)
Double the Flavor! All-Purpose Seasoning Recipe for Restaurant-Style Kkakdugi & Seokbakji!
Hello everyone! Today, I’m sharing the recipe for Kkakdugi, the radish kimchi you often enjoy at restaurants. Following up on my previous geotjeori (fresh kimchi) recipe, this time I’ll present a recipe for hearty and crisp radish kimchi that will make your dining table even more delightful. The large chunks of kkakdugi or seokbakji, often served with galbitang (short rib soup) or samgyetang (ginseng chicken soup), have a wonderful flavor on their own and elevate the taste of the main dish. Today, I’m revealing a special secret recipe enhanced with glutinous rice paste and blended onion for a profound umami taste. While it might be a little effort, the flavor is guaranteed! Also, we’re adding a touch of MSG, a common practice in restaurant recipes. (If MSG is a concern, feel free to omit it.) Shall we start making delicious kkakdugi together?
Kkakdugi Ingredients
- 1 Korean radish (approx. 1-1.5kg)
- 20g minced garlic (about 4 Tbsp)
- 7g minced ginger (about 1.5 tsp)
- 40g onion (about 1/4 medium onion)
- 5g sugar (about 1 tsp)
- 1.5g stevia (or other preferred sweetener)
- 7g refined salt (like MSG-seasoned salt) (about 1.5 tsp)
- 40g gochugaru (Korean chili flakes) (about 4-5 Tbsp, adjust for spice)
- 10g salted shrimp (finely minced)
- 12g fish sauce (anchovy) (about 1.5 Tbsp)
- 4g MSG (optional, for enhanced umami)
- 7g glutinous rice flour (about 1 Tbsp)
- 70g water for glutinous rice paste (about 5 Tbsp)
Brining Solution
- 100g coarse sea salt (about 1/2 cup)
- 1200g water (about 6 cups)
- 100g coarse sea salt (about 1/2 cup)
- 1200g water (about 6 cups)
Cooking Instructions
Step 1
First, wash and peel a large, fresh Korean radish. Then, cut it into large cubes, about 2.5-2.8 cm in size. Cutting them too small can make them mushy, and too large might prevent the seasoning from penetrating well, so remember this size! In a large bowl, dissolve 100g of coarse sea salt in 1200g of water to create the brining solution. Add the cut radish to this brine. Let it pickle for about 3 hours and 30 minutes at a ratio of 1 part salt to 12 parts water. Stir it once in between to ensure even salting. Properly brined radish will remain crisp without becoming too soft.
Step 2
Let’s make the glutinous rice paste. The ratio of glutinous rice flour to water is 1:10. If you use only 7g of flour with 70g of water, it’s prone to sticking to the bottom of the pot. It’s easier to make the paste with a larger ratio and then use about 70g (approx. 5 Tbsp) of this paste for one radish. In a pot, combine the glutinous rice flour and water. Cook over low heat, stirring constantly to prevent lumps, until it thickens into a paste. Once thickened, remove from heat and let it cool completely.
Step 3
Onion adds a crucial layer of umami to the kkakdugi. Take the 40g of onion and blend it as finely as possible using a blender or grater. Blending it finely helps the seasoning penetrate the radish deeply, resulting in a richer flavor.
Step 4
Now, let’s make the delicious seasoning paste. Once the glutinous rice paste has completely cooled, combine gochugaru, minced garlic, minced ginger, blended onion, sugar, stevia, refined salt, salted shrimp, fish sauce, and the optional MSG (Miwon) in a bowl. Mix everything thoroughly. Since this is a restaurant-style recipe, MSG was included, but you can omit or reduce it at home. If you omit MSG, you can add a little more fish sauce to compensate for the umami. Making the seasoning paste in advance allows the flavors to meld beautifully.
Step 5
After brining the radish for 3 hours and 30 minutes, gently rinse it under running water while it’s in a colander. Be careful not to wash too vigorously, as this can remove the delicious juices. Drain the radish thoroughly in the colander. Excess water can dilute the seasoning and make the kimchi taste bland.
Step 6
Add the prepared seasoning paste to the drained radish. Using a spoon or your hands with gloves, carefully mix the radish and seasoning without mashing the pieces. It’s important to coat every piece of radish evenly with the seasoning.
Step 7
Transfer the seasoned kkakdugi into a storage container. Cover the surface tightly with plastic wrap or a lid to seal it. Let it ferment at room temperature for one day, then move it to the refrigerator for further aging. Room temperature fermentation helps develop the characteristic refreshing and deep flavor of kkakdugi.
Step 8
This is what the kkakdugi looks like after about 3 days in the refrigerator. It’s perfectly fermented, maintaining its crispness while developing a refreshing taste. It’s excellent as a side dish for rice or as an accompaniment to meat dishes. The flavor will continue to deepen over time, so enjoy it thoroughly!
