Kkakdugi

Name: Kkakdugi
Cook time: 50 min
Total time: 50 min
Yield: 12 servings
Cuisine: Korean
Ingredients: 2 kg Korean Radish, or daikon, peeled and cut into 2-3 cm cubes; 2 tbsp Coarse Sea Salt, Korean kimchi salt preferred; 1 tbsp Sugar; 1/2 cups Gochugaru, Korean red pepper flakes; 1/4 cups Fish Sauce; 2 tbsp Saeujeot, salted fermented shrimp, finely chopped; 8 cloves of Garlic, minced; 2 tsp Ginger, fresh, grated; 4 Green Onions, chopped

Kkakdugi is a crisp, refreshing Korean radish kimchi made from bite-sized cubes of crunchy radish tossed in a vibrant, savory-spicy seasoning. Its bright texture and tangy, umami-forward flavor make it a perfect accompaniment to rich stews and grilled dishes. This version balances heat, saltiness and a touch of sweetness for an addictive, crunchy pickle that matures beautifully with time.

Kkakdugi is a crisp, refreshing Korean radish kimchi made from bite-sized cubes of crunchy radish tossed in a vibrant, savory-spic... Show more

Traditional Korean Recipe

Health Grade

S · Outstanding

Time

50 min

Price

0,30 €

Calories

51 kcal

low calorie

healthy

nutritious

easy

Method

Wash the produce

Scrub the Korean Radish under cold running water to remove any dirt hiding in the skin, then rinse the Green Onion well and pat it dry.

Cut everything up

Peel the radish, slice it into thick planks, and cut it into 2 to 3 cm cubes so the pieces ferment evenly. Trim the root end and any wilted tops from the green onion, then chop it. Peel and mince the Garlic, peel and grate the Ginger, and finely chop the Saeujeot so it mixes smoothly into the seasoning.

Salt the radish

Place the radish cubes in a large bowl and toss them with the Coarse Sea Salt and Sugar until every piece has a light, even coating.

Let it rest

Leave the salted radish at room temperature for 30 to 40 minutes, tossing once or twice, until it releases a good amount of liquid and the edges look slightly translucent while the centers still stay crisp.

Drain the radish

Drain off the liquid the radish released. Do not rinse the radish; that light seasoning helps the kimchi build flavor and keeps the texture snappy.

Mix the seasoning

In a medium bowl, combine the Gochugaru, Fish Sauce, chopped saeujeot, garlic, ginger, and green onion. Stir until you have a loose, brick-red seasoning mixture with no dry pockets of chili flakes.

Coat the radish

Add the drained radish to the seasoning and toss thoroughly until every cube is evenly coated, especially on the cut sides and corners. Keep mixing until the radish looks glossy and red all over.

Pack and ferment

Transfer the seasoned radish to a clean glass jar or food-safe container, pressing it down firmly so the cubes sit snugly and some liquid rises around them. Leave it at cool room temperature for 1 to 2 days, until it smells tangy and you see a few bubbles, then move it to the refrigerator.

Chill before eating

Refrigerate the kkakdugi for at least 1 day before serving if you want a more balanced flavor, though you can taste it sooner for a fresher, milder kimchi.

Serve cold

Serve the kkakdugi chilled as a side dish with rice, grilled meats, noodles, or soups and stews. Use clean utensils each time you scoop some out so the kimchi stays fresh and ferments cleanly.