Kkakdugi - Korean Cubed Radish Kimchi
Kkakdugi is a very easy and quick Kimchi to make – just in 30 minutes so. So, if you have never made Kimchi before, this is a great one to start with.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 64 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large Korean radish ((4 lbs or 1.8 kg))
- 2 Tbsp water
- 3 Tbsp Korean Cheonilyeom Sea Salt ((Coarse sea salt with bittern removed))
- 2 Tbsp sugar
- 10 Tbsp water
- 1 Tbsp sweet rice flour
- 5 Tbsp sweet rice flour paste
- 3 Tbsp Korean chili powder ((Gochukaru))
- 2 Tbsp garlic ((chopped))
- 1 1/2 tsp ginger ((chopped))
- 4 tsp saewoojeot ((fermented shrimp))
- 2 Tbsp myeolchi aekjeot or kkanari aekjeot ((fermented anchovy sauce or sand lace sauce))
- 1 Tbsp Korean cheonilyeom sea salt
- 1 Tbsp sugar
- 1 Tbsp green plum syrup (maeil syrup) ((or just add a bit more sugar))
Instructions
- 1
Make sweet rice flour paste by mixing 10 Tbs water and 1 Tbs sweet rice flour with a whisk. Bring to boil and then simmer for 7-8 minutes, stirring frequently to ensure there are no lumps. Let it cool.
- 2
Peel radish with a peeler and cut into 1.2 inch disks. Then cut into cubes like so -
- 3
In a bowl, mix 2 Tbs water, 3 Tbs Cheonilyeom Salt and 2 Tbs sugar.
- 4
Add radish cubes to bowl with brine. Toss radish cubes to make sure everyone is evenly coated with the brine.
- 5
Let radish cubes pickle for 20 minutes.
- 6
Drain radish, discard the brine. Do not rinse radish.
- 7
While radish is draining, prepare the yangnyeom (seasonings) – chop garlic, ginger and saewoojeot.
- 8
Once radish is fully drained (about 2-3 minutes), sprinkle 3-4 Tbs Korean chili powder (gochukaru). Put plastic gloves on and toss and mix with your hands gently until evenly coated.
- 9
Add to the chili powder coated radish, cooled sweet rice flour paste, chopped garlic, ginger, saewoojeot and myeolchi aekjeot or kkanari aekjeot (sand lance sauce). Mix with your hands again. Add 1 Tbs sugar and 1 Tbs maesil green plum syrup (if you have it, otherwise just add a bit more sugar). Kimchi is all about adjusting to taste because the ingredient is different every time – taste it and you may want to add a bit more sugar if you want. It should taste sweet right away but just a hint of sweetness at the end.
- 10
Put in a container or jar, leave it out at room temperature for 1 -2 days until the top is bubbling. Put in fridge and serve cold.