Kkakdugi (Cubed radish kimchi)
Ingredients
- 4 pounds Korean radish
or daikon
- 2 tbs kosher salt
- 2 tbs sugar
- ¼ cup fish sauce
- ⅔ cup hot pepper flakes
- 4 stalks of green onions
chopped
- 2 tbs minced garlic
about 5-6 cloves garlic
- 1 ts minced ginger
Directions
- 1
Peel Korean radish, rinse in cold water and pat dry. Cut it into ¾ to 1 inch cubes. Put into a large bowl.
- 2
Add kosher salt and sugar, and mix well. Set aside for 30 minutes.
- 3
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.
- 4
Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.
- 5
Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
- 6
You can eat it right away, and then store it in the refrigerator.
- 7
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 (Cubed radish kimchi)
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About this Recipe
Craving the vibrant, tangy crunch of authentic Korean side dishes? Kkakdugi, or cubed radish kimchi, is a staple you'll love adding to your everyday meals, bringing a burst of flavor to any plate.
This Kkakdugi recipe shines by perfectly balancing the crisp texture of Korean radish with a potent blend of aromatic spices and savory notes. The generous amount of hot pepper flakes gives it a signature kick, while fresh garlic, ginger, and fish sauce provide a deep, umami-rich foundation that makes each bite irresistible.
Prepare for an explosion of flavor and texture. Each cube of radish offers a satisfying crunch, enveloped in a spicy, savory, and slightly sweet marinade. The heat from the hot pepper flakes is complemented by the pungent freshness of minced garlic and ginger, creating a complex taste profile that is utterly addictive. It's a remarkably refreshing and boldly flavored addition to your table.
While traditional Kkakdugi uses Korean radish, you can easily substitute it with daikon if it's more accessible. For those who prefer a milder kimchi, simply adjust the amount of hot pepper flakes to suit your palate. If you're looking for a vegetarian option, a good quality tamari or soy sauce can stand in for the fish sauce, though the flavor will subtly change.
Kkakdugi is an essential accompaniment to nearly any Korean meal, perfect alongside rice, hearty stews, or grilled meats for a refreshing, spicy counterpoint. Serve it chilled for the best experience.