Simple Kkakdugi (Cubed Radish Kimchi)
Easy Kkakdugi in 3000 Won! Making it is Not Difficult.
I cooked oxtail soup to nourish my husband who is going on a business trip this weekend. But oxtail soup tastes best with kkakdugi! I bought a radish along with the oxtail. With one radish costing 1250 won and one bundle of green onions costing 1700 won, I made this quick kkakdugi for about 3000 won! Summer radishes are watery and not tasty! You should eat it before summer arrives, by June^^;; I’m sorry for posting the recipe so late… The radishes aren’t very tasty now, but if you salt them with sugar, it’s good for bringing out the flavor.
Main Ingredients
- 1 Radish
- 2 Green Onions
- 1 Small Onion
Seasoning Ingredients
- 2 Tbsp Coarse Sea Salt
- 5 Tbsp Gochugaru (Korean Chili Flakes)
- 3 Tbsp Fish Sauce
- 1/2 Tbsp Saeujeot (Salted Shrimp)
- 1 Tbsp Minced Garlic
- 2 Tbsp Sugar
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Coarse Sea Salt
- 5 Tbsp Gochugaru (Korean Chili Flakes)
- 3 Tbsp Fish Sauce
- 1/2 Tbsp Saeujeot (Salted Shrimp)
- 1 Tbsp Minced Garlic
- 2 Tbsp Sugar
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Using only salted shrimp and fish sauce for the kkakdugi seasoning might result in a dull color (it turns dark). Mixing saeujeot and fish sauce together will create a beautifully red and vibrant kkakdugi. If the radish you bought is tough and fibrous, you can peel off the outer layer before using it. Since this recipe is for immediate consumption, I haven’t used rice flour paste. However, if you plan to make a large batch for longer storage, it’s best to include a glutinous rice flour paste.
Step 2
Choose radishes that are round and free from any blemishes. A good radish is key to delicious kkakdugi.
Step 3
Kkakdugi tastes best when the radish pieces are cut into substantial, chunky sizes. This provides a satisfying crunch.
Step 4
Since children will also be eating this, I’ve cut the radish into bite-sized cubes. Aim for pieces that are not too small, suitable for everyone.
Step 5
Add 2 tablespoons of coarse sea salt to the cubed radish and mix well, ensuring all pieces are coated. Let it salt for 30 minutes. If you are using summer radish, which can sometimes be less flavorful, add an extra 2 tablespoons of sugar at this stage to help draw out moisture and improve taste.
Step 6
While the radish is salting, prepare the green onions. Trim off any tough outer leaves and wash them thoroughly under running water.
Step 7
Green onions these days often have a firm, packed core. You should remove this inner core. Make a lengthwise slit in the green onion and pull out the core part. Don’t discard the core, as it can be used!
Step 8
I added all of this removed green onion core to the oxtail soup to help eliminate any gamey odor. It works wonderfully to enhance the flavor.
Step 9
Cut the green onions (after removing the core) into pieces that are similar in size to the cubed radish. Aim for uniform pieces for even cooking and texture.
Step 10
The inner core of green onions has a distinct aroma that is excellent for tenderizing meat and removing gamey smells from dishes like stews and soups. Keep this in mind for your next broth!
Step 11
While I was preparing the green onions, 30 minutes passed quickly, and the radish is perfectly salted. Time flew by while I was skimming the fat from the oxtail soup.
Step 12
After salting, give the radish another gentle mix. Then, drain it thoroughly in a colander, letting all the excess water escape. Once the radish is drained, add one small onion, also cut into cubes, to the bowl.
Step 13
Now, let’s start making the kkakdugi seasoning. We’ll mix it with the fresh green onions.
Step 14
In a mixing bowl, combine 5 tablespoons of gochugaru, 3 tablespoons of fish sauce, 1/2 tablespoon of saeujeot, 1 tablespoon of minced garlic, 2 tablespoons of sugar, and 1 tablespoon of toasted sesame seeds.
Step 15
Put on disposable gloves and thoroughly mix all the seasoning ingredients together to create a delicious seasoning paste.
Step 16
Now, add the prepared radish and onion mixture to this flavorful seasoning base…
Step 17
…and gently mix everything together. Be careful not to overmix, as this can break down the radish. Ensure the green onions are also incorporated.
Step 18
With your gloved hands, gently toss and mix the ingredients.
Step 19
As you mix, the seasoning will evenly coat the radish and vegetables, turning them a beautiful, appetizing red color. See how vibrant the kkakdugi looks?
Step 20
Transfer the well-mixed kkakdugi into a clean airtight container. Instead of refrigerating immediately, let it sit at room temperature for about a day to allow it to ferment naturally.
Step 21
After a day, taste it. Once it develops a pleasant sourness, then place it in the refrigerator. It’s important to let it ferment properly at room temperature before refrigerating, otherwise, the flavor won’t develop well. Kkakdugi tastes best when it becomes tangy and develops a bit of juice.
