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Crunchy, spicy, and deeply savory, kkakdugi is a extremely widespread Korean radish kimchi. And simple to make!
Kkakdugi (깍두기) is a kimchi made with Korean radish, mu (or moo, 무). The title kkakdugi comes from how the radish is reduce — cubed, and it’s generally known as cubed radish kimchi in English.
Korean radish is a wide range of white radish and has agency, crisp flesh and a barely candy and peppery style. It’s a cool climate vegetable, so it tastes greatest in fall and winter. Summer season radish might be bitter. You possibly can add further sweetener corresponding to sugar and/or Korean plum syrup (maesilcheong, 매실청), if accessible, to stability out the bitterness.
make cubed radish kimchi
Substances
- Korean radishes, mu (무)
- Korean coarse sea salt (굵은소금)
- scallions
- gochugaru (고추가루)
- myulchiaekjeot (멸치액젓), fish sauce
- saeujeot (새우젓), salted shrimp
- garlic
- ginger
- Korean/Asian pear or apple – optionally available
- cooked rice (heated) – optionally available
- salt and/or sugar as wanted
Saeujeot (새우젓, salted and fermented shrimp) and myulchiaekjeot (멸치액젓, fish sauce made with anchovies) are the basic substances in kimchi. These add the depth of flavors to kimchi. If salted shrimp is unavailable, you should use extra fish sauce. If neither is an possibility, use salt to season or Korean soup soy sauce (gukganjang, 국간장) together with salt.
When utilizing the optionally available fruit and/or rice, you’ll be able to mix them along with garlic and ginger.
Chopping the radish
Lower the radish into 3/4 to 1-inch thick discs first. Then reduce every disc into the identical thickness, 3 or 4 equal sticks, relying on the diameter. Flip the entire thing 90 levels after which reduce once more into 3/4 to 1-inch cubes.
Salting
Radishes are 90 some p.c water, and salting attracts out a few of their water content material for a crunchy texture of kimchi.
Koreans use coarse sea salt for kimchi, but when not accessible to you, use what you might have. You will have to make use of much less if utilizing finer salt. This recipe makes use of 3 TBS of Korean coarse sea salt, which, for instance, is roughly equal to 2.5 TBS of coarse Kosher salt or 2 tablespoons of Morton’s canning and pickling salt, which may be very superb grain salt.
Sprinkle the salt over the radishes and toss effectively to distribute the salt. The moisture from the radish dissolves the salt shortly. Let it sit for about an hour, tossing them to rotate a few times each 20 minutes or so. Extra salt or longer salting will draw out extra water.
Draining
The radishes ought to have launched fairly a little bit of water after being salted. Drain the radishes. Do NOT rinse them and wash off the salt on the surfaces. Discard the drained water! It’s too salty to make use of, as a result of we’re utilizing different salty substances.
Nevertheless, when you’re not utilizing salted shrimp and/or fish sauce, reserve this salt water and use a few of it to season the kimchi.
Combine with Seasonings
Add the gochugaru, and blend effectively to coat the radish cubes and rub together with your hand. This provides the radish kimchi a pleasant crimson coloration. Then, add the remaining substances and blend very well earlier than tossing within the scallions.
Storing and fermenting
Radish kimchi takes longer to ferment than napa cabbage kimchi. Go away the kkakdugi at room temperature for two to three days throughout chilly months, relying in your precise room temperature and the way quickly you need to begin consuming your kimchi. Then preserve it within the fridge. It’ll proceed to ferment.
You possibly can get pleasure from kkakdugi with any Korean meal, but it surely’s particularly good with a bowl of gentle soup corresponding to seolleongtang, samgyetang, galbitang, and dak gomtang. It’s a scrumptious facet dish that can add a strong, spicy kick and a few crunch to a meal!
Watch how one can make it
Extra kimchi recipes
15 Straightforward Kimchi Recipes
For extra Korean cooking inspirations, comply with alongside on YouTube, Pinterest, Twitter, Fb, and Instagram.
Notes
2. If Korean coarse sea salt is unavailable, 3 TBS of Korean coarse sea salt, for instance, is roughly equal to 2.5 TBS of coarse Kosher salt or 2 tablespoons of Morton’s canning and pickling salt, which may be very superb grain salt.
3. If salted shrimp just isn’t accessible, you should use a bit of extra fish sauce. If neither is an possibility, use salt to season or Korean soup soy sauce (gukganjang, 국간장) together with salt.
4. If utilizing optionally available fruit and/or cooked rice, mix them with garlic and ginger. Add some water (about 1/2 cup) for simpler mixing.
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