Super Simple 15-Minute Kkakdugi (Cubed Radish Kimchi)
Quick and Delicious Kkakdugi That Disappears in an Instant!
Does making kimchi always seem like a lot of work? This recipe is designed to be quick and flavorful! It results in a clean-tasting broth once fermented. The portion size isn’t large, so if you love kkakdugi, consider doubling the recipe! ^__^
Main Ingredients- 400g Korean radish (mu)
Radish Brining- 1 tsp salt
- 1 Tbsp brown sugar (15ml)
- 1 Tbsp fish sauce (anchovy)
- 1/2 stalk green onion
Seasoning Mix- 1 tsp minced garlic (5ml)
- 0.5 tsp minced ginger
- 1 Tbsp brown sugar
- 2 Tbsp fine gochugaru (Korean chili powder)
- 1 tsp sesame seeds (approx. 2 tsp)
- 1 tsp salt
- 1 Tbsp brown sugar (15ml)
- 1 Tbsp fish sauce (anchovy)
- 1/2 stalk green onion
Seasoning Mix- 1 tsp minced garlic (5ml)
- 0.5 tsp minced ginger
- 1 Tbsp brown sugar
- 2 Tbsp fine gochugaru (Korean chili powder)
- 1 tsp sesame seeds (approx. 2 tsp)
Cooking Instructions
Step 1
First, cut the 400g of Korean radish into bite-sized pieces, approximately 3cm cubes (about 8×8 mm). Wash the radish thoroughly as you’ll be using it with the peel. Place the cut radish into a plastic bag.
Step 2
Now, let’s brine the radish. Add 1 tsp of salt, 1 Tbsp of brown sugar, and 1 Tbsp of fish sauce to the bag with the radish. Also, add the thinly sliced green onion (1/2 stalk). Seal the bag tightly and gently massage the ingredients together with your hands to coat the radish. Let it brine for 10 minutes. After about 5 minutes, flip the bag over to ensure even brining.
Step 3
While the radish is brining, prepare the seasoning mix. Combine 2 Tbsp of fine gochugaru, 1 Tbsp of brown sugar, 1 tsp of minced garlic, and 0.5 tsp of minced ginger in a small bowl. Once the radish has brined for 10 minutes, keep the liquid in the bag and add all the prepared seasoning ingredients. Mix well by gently massaging the ingredients together inside the bag.
Step 4
Finally, add 1 tsp of sesame seeds (about 2 regular teaspoons) and mix lightly. Your delicious kkakdugi is ready! You can enjoy it immediately, or let it sit at room temperature for about 2 hours for the flavors to meld and deepen beautifully.
