Kkakdugi (Korean Radish Kimchi)
Kkakdugi, also known as Korean radish kimchi, is a traditional Korean side dish made from cubed radish, known as mu, and a variety of seasonings. This popular dish is a type of kimchi, which is a staple in Korean cuisine and is typically served as a side dish with almost every meal. Kkakdugi is loved for its crunchy texture, tangy flavor, and vibrant red color, making it a favorite among locals and foreigners alike.
Prep Time:
20 mins
Additional Time:
21 days 5 hrs 2 mins
Total Time:
21 days 5 hrs 22 mins
Servings:
30
Yield:
30 servings
Ingredients
Directions
Step 1
Place cubed daikon in a bowl. Add kosher salt and toss to coat. Pour water carefully down the side of the bowl just to the level of the radishes; take care not to rinse all of the salt off. Cover with plastic wrap and set in a cool place for 12 to 24 hours.
Step 2
Drain the radishes and rinse thoroughly. Add Korean red pepper paste, ginger, Korean red pepper powder, fish sauce, sugar, and garlic. Mix thoroughly. Cover the container with plastic wrap or a lid and put it in a cold place. Allow to ferment for 4 to 6 weeks.
Nutrition Facts (per serving)
13
Calories
0g
Fat
3g
Carbs
0g
Protein
Complement
The radish used in kkakdugi is typically cut into small cubes and then mixed with garlic, ginger, scallions, fish sauce, and Korean chili powder, known as gochugaru. This mixture is then left to ferment for a few days, allowing the flavors to meld together and develop a slightly sour and spicy taste. Kkakdugi is often enjoyed as a condiment or as a side dish with rice, soups, stews, and grilled meats. Its refreshing and slightly spicy flavor makes it a versatile accompaniment to a wide range of Korean dishes.
