Kkakdugi is a type of kimchi made from dice radish. It ’ s a very park kind of kimchi and much used in korean casual meals along with baechu kimchi ( chinese cabbage pilfer kimchi ). I posted a television about how to make kimchi in 2007, when I had just started using YouTube. I showed how to make both baechu kimchi and kkakdugi in a single television, but I didn ’ t provide exact measurements as I wasn ’ thyroxine accustomed to measuring things out at that clock. I mentioned things like “ you need 2 medium sized chinese cabbage cabbages… ” But I soon realized that it would be diffcult for people to make their own kimchi without knowing the claim pounds, kilogram, cups and spoons etc.
Read more: Cucumber Kimchi (Oi Kimchi)
therefore stopping point year I posted an easily kimchi recipe that calls for 10 pounds of chinese cabbage cabbage, and I tried to do my best to provide accurate measurements so that my viewers and readers could make delightful kimchi.
immediately I ’ megabyte posting my kkakdugi recipe today. You can make delicious kkakdugi in an hour !
Reading: Kkakdugi (Cubed radish kimchi)
Ingredients
- 4 pounds Korean radish (or daikon)
- 2 tbs kosher salt
- 2 tbs sugar
- ¼ cup fish sauce
- ⅔ cup Korean hot pepper flakes (gochugaru)
- 4 stalks of green onions, chopped
- 2 tbs minced garlic (about 5 or 6 cloves garlic)
- 1 ts minced ginger
Directions
- Peel Korean radish, rinse in cold water and pat dry.
- Cut it into ¾ to 1 inch cubes. Put into a large bowl.
- Add kosher salt and sugar, and mix well.
*tip: If you like your kkakdugi sweeter, add 1 or more extra tbs of sugar. - Set aside for 30 minutes.
- Drain the juice from the radish into a small bowl.
- Add minced garlic, minced ginger, green onions, fish sauce, hot pepper flakes, and ⅓ cup of the juice from the radish.
*tip: The amount of hot pepper flakes you use depends on your taste; use ¼ cup hot pepper flakes for a mild version. For a vegetarian version, replace fish sauce with soy sauce.
- Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.
- Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
- You can eat it right away, and then store it in the refrigerator. Or you can let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top of the kkakdugi and it’ll smell strong & sour. Then put it in the refrigerator.
Kkakdugi goes with kongnamulguk ( soy sprout soup ) and ox bone soup .
