Radish kimchi, or kkakdugi, is a vibrant and incredibly flavorful side dish that's a staple in Korean cuisine. Unlike its cabbage cousin, kimchi, kkakdugi boasts a refreshing crunch and a slightly sweeter, less fiery profile, making it a perfect introduction to the world of kimchi for newcomers. The distinct cube shape of the daikon radish adds a pleasing textural element, contrasting beautifully with the spicy, fermented flavors. Its bright red hue, courtesy of gochugaru (Korean chili flakes), adds a stunning visual appeal to any table. This simple yet delicious recipe will guide you through creating a perfectly balanced kkakdugi.
This easy kkakdugi recipe is designed for beginners, requiring minimal ingredients and straightforward techniques. You’ll learn how to prepare the radishes, create the perfect kimchi paste, and achieve the optimal fermentation process. Whether you're a seasoned kimchi maker or a complete novice, this step-by-step guide ensures you'll create a delicious and authentic batch of kkakdugi in no time. Let's dive into the recipe and start making this crunchy and flavorful kimchi!
Tools Needed
- Knife
- Cutting board
- Blender
- Large bowl
Ingredients
- Radish: 3 large
- Salt: 4 tablespoons
- Water: 200ml
- Onion: 1
- Garlic: 10 cloves
- Pear: 1 (or 2 smaller pears)
- Apple
- Salted Shrimp: 4 tablespoons (or salt/fish sauce)
- Plum Extract: 4 tablespoons (or honey/sugar)
- Fish Sauce: 5 tablespoons
- Chili Powder: 6 tablespoons
- Cooked Rice
Step-by-Step Instructions
Step 1. Prepare the Radishes and Brine
- Wash and slice radishes into roughly 1.5cm thick rectangles.
- Sprinkle salt evenly over the radishes, add water, and massage to dissolve the salt. Let it brine for 1.5 hours (or until softened, but avoid over-brining).
- Drain the brine from the radishes (do not rinse).
Step 2. Make the Kimchi Paste
- Blend onion, garlic, pear (or apples), and salted shrimp (or substitute with salt/fish sauce).
- In a large bowl, combine the blended mixture, plum extract (or honey/sugar), fish sauce, and chili powder.
Step 3. Combine and Ferment
- Add the drained radishes to the seasoning mixture and thoroughly combine.
- Let the kimchi sit at room temperature for a period of time to start fermentation, before refrigerating.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- You don't need Napa cabbage; other red radishes can be substituted.
- If you don't have salted shrimp, use salt or any fish sauce; check the ingredients for shrimp or anchovies.
- If you don't have plum extract, honey or sugar can be used as a substitute, but use sparingly.
- Use Korean chili powder if possible for the best flavor; if not, check the spice level and avoid smoky flavors.
- Don't rinse the radishes after brining to preserve seasoning.
- Don't add seasoning directly; allow radishes to absorb the flavor better.
Nutrition
- N/A
FAQs
1. How long does it take for the kkakdugi to ferment?
At room temperature (around 65-70°F), fermentation usually takes 2-3 days. Refrigerate after this for slower fermentation and to stop the process when you reach your desired level of sourness.
2. Can I use a different type of radish?
While daikon radish is traditional, you can experiment with other firm radishes, but the fermentation time and flavor might vary slightly. Smaller radishes will ferment faster.
Enjoy your homemade kkakdugi! This crunchy, flavorful kimchi is a perfect addition to any meal, and its vibrant color will add a pop to your table. Now that you’ve mastered this recipe, feel free to experiment with different spice levels and ingredients to create your own unique kkakdugi.