Super Simple Radish Kimchi (Kkakdugi) Recipe
How to Make Delicious Kkakdugi Easily at Home
Introducing a super simple recipe for Kkakdugi that requires no complicated steps, making it easy and quick for anyone to follow. Try making this Kkakdugi with its perfect crunchy texture and spicy flavor!
Main Ingredients- 2 Korean radishes (medium-sized)
- 1 stalk of green onion
Seasoning Ingredients- 2 cups gochugaru (Korean chili powder)
- 1 cup fish sauce (anchovy)
- 1 Tbsp salt
- 1 Tbsp sugar
- Minced garlic (optional, to taste)
- Minced ginger (optional, to taste)
- A pinch of toasted sesame seeds
- 2 handfuls coarse sea salt for brining (approx. 1/2 cup)
- 2 cups gochugaru (Korean chili powder)
- 1 cup fish sauce (anchovy)
- 1 Tbsp salt
- 1 Tbsp sugar
- Minced garlic (optional, to taste)
- Minced ginger (optional, to taste)
- A pinch of toasted sesame seeds
- 2 handfuls coarse sea salt for brining (approx. 1/2 cup)
Cooking Instructions
Step 1
Wash the radishes thoroughly, peel them, and cut them into bite-sized pieces, not too large. Cubing them for Kkakdugi is ideal. If the pieces are too big, the seasoning might not penetrate well.
Step 2
Sprinkle the coarse sea salt evenly over the cut radishes. Let them brine for about 20-30 minutes. This process draws out moisture, helping to maintain a crisp texture. Stir them halfway through.
Step 3
Wash and finely chop the green onion. In a large bowl, combine all the seasoning ingredients: gochugaru, fish sauce, salt, and sugar. Mix them well to create the seasoning paste. (We’ve skipped the sweet rice paste for this summer version, but if you prefer a thicker consistency, you can make and cool sweet rice paste and add it here. You can also add minced garlic and ginger according to your preference.)
Step 4
Lightly drain the brined radishes. Add the prepared seasoning paste and chopped green onion to the bowl. Wearing gloves, gently mix and toss everything together to ensure the seasoning coats the radish pieces evenly.
Step 5
Once all ingredients are well combined, your delicious Kkakdugi is almost ready! Transfer it into an airtight container.
Step 6
Leave the Kkakdugi at room temperature for about a day before refrigerating. After a day, it will be lightly fermented and ready to enjoy as refreshing and flavorful ‘soup’ Kkakdugi. While you can eat it immediately, the flavor will deepen beautifully as it ferments.
