Super Simple Kkakdugi (Cubed Radish Kimchi): Ready in 50 Minutes!
[Easy Kkakdugi] Ready in 50 Minutes! It’s Not Difficult, Let’s Make It Together with Yangssa
A perfect choice for solo diners! When you’re running low on kimchi at home, here’s a recipe for kkakdugi that’s quick and easy to make. Enjoy delicious kkakdugi at home, enhanced with the savory and refreshing taste of fermented shrimp (saeujeot).
Main Ingredients
- 1 large Korean radish (mu)
- 2 Tbsp coarse sea salt
Seasoning Ingredients
- 1 tsp fermented shrimp (saeujeot)
- 5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp plum extract (optional)
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp minced garlic
- A pinch of sesame seeds
- 1 tsp fermented shrimp (saeujeot)
- 5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp plum extract (optional)
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp minced garlic
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, wash the radish thoroughly. Then, cut it into bite-sized cubes, about 2 to 2.5 cm (approximately 1 inch). Cutting them too small can make them mushy, while cutting them too large might prevent the seasoning from penetrating well. Aim for a moderate size.
Step 2
Sprinkle the 2 tablespoons of coarse sea salt evenly over the cubed radish and mix well. Salting the radish draws out moisture, which helps maintain a crisp texture and allows the seasoning to be absorbed better later. Let it sit for about 30 minutes to salt.
Step 3
While the radish is salting, let’s prepare the delicious seasoning! In a bowl, combine 1 teaspoon of fermented shrimp (saeujeot), 5 tablespoons of red pepper flakes (gochugaru), 1 tablespoon of minced garlic, a pinch of sesame seeds, and the optional 1 tablespoon of plum extract and 1 tablespoon of anchovy sauce (myeolchi aekjeot). Mix them well. Adding saeujeot provides a unique umami flavor and a refreshing taste, making the kkakdugi much more delicious.
Step 4
You can either pour the prepared seasoning directly over the salted radish and mix, or you can sprinkle the seasoning ingredients onto the radish gradually while mixing. Both methods will result in delicious kkakdugi, so feel free to choose whichever is easier for you.
Step 5
After about 30 minutes of salting, the radish will have released some moisture. This brine can make the kkakdugi taste too salty or bitter, so carefully pour it out. You don’t need to pat the radish dry.
Step 6
Now, add the prepared seasoning to the salted radish and mix gently with your hands. It’s important to ensure the seasoning coats the radish cubes evenly. Your delicious kkakdugi mixture is now ready!
Step 7
Ta-da! In about 50 minutes, you’ll have wonderful kkakdugi ready! It can easily be made within an hour. While you can eat it right away, it’s best to transfer the kkakdugi to an airtight container and let it sit at room temperature for about a day before refrigerating. I tried it after two days, and it was perfectly fermented, crisp, and refreshing! If you prefer less spice, adjust the amount of red pepper flakes. The saeujeot truly makes the brine wonderfully refreshing and delicious!
