Kkakdugi - Korean Cubed Radish Kimchi
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5.0
15 reviews
Excellent
Kkakdugi - Korean Cubed Radish Kimchi
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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.
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Ingredients
Brine
- 2 Tbsp water
- 3 Tbsp Korean Cheonilyeom Sea salt (Coarse sea salt with bittern removed)
- 2 Tbsp sugar
Sweet Rice Flour Paste
- 10 Tbsp water
- 1 Tbsp sweet rice flour
Seasoning
- 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
- 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.
- Peel radish with a peeler and cut into 1.2 inch disks. Then cut into cubes like so -
- In a bowl, mix 2 Tbs water, 3 Tbs Cheonilyeom Salt and 2 Tbs sugar.
- Add radish cubes to bowl with brine. Toss radish cubes to make sure everyone is evenly coated with the brine.
- Let radish cubes pickle for 20 minutes.
- Drain radish, discard the brine. Do not rinse radish.
- While radish is draining, prepare the yangnyeom (seasonings) – chop garlic, ginger and saewoojeot.
- 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.
- 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.
- 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.
Notes
- The size of the radish cubes for Kkakdugi comes in all different sizes. On the average, the size ranges from the very dainty 0.5 in (1.2 cm) to a hefty 1 in (2.5 cm) cube.
- Add some gat 갓 (green mustard greens) to Kkakdugi and it will add extra zing to it.
- PLEASE use Cheonilyeom 천일염 (Korean Coarse Sea Salt aged for 1000 days with bittern removed) when making Kimchi. It is not enough to just use coarse Sea Salt because non-Korean coarse sea salt will have different salinity and will not have the bittern removed which can make your Kimchi bitter.
Nutrition Information
Show Details
Calories
10kcal
(1%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
187mg
(8%)
Potassium
20mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
111IU
(2%)
Vitamin C
1mg
(1%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 64servings
Amount Per Serving
Calories 10 kcal
% Daily Value*
| Calories | 10kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 187mg | 8% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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