Crunchy, spicy, and deeply savory, kkakdugi is a extraordinarily in model Korean radish kimchi. And easy to make!
Kkakdugi (깍두기) is a kimchi made with Korean radish, mu (or moo, 무). The determine kkakdugi comes from how the radish is reduce — cubed, and it’s generally called cubed radish kimchi in English.
Korean radish is a variety of white radish and has company, crisp flesh and a barely sweet and peppery model. It’s a cool local weather vegetable, so it tastes biggest in fall and winter. Summer season radish might be bitter. You could add further sweetener similar to sugar and/or Korean plum syrup (maesilcheong, 매실청), if obtainable, to stability out the bitterness.
Table of Contents
Learn how to make cubed radish kimchi
Elements
- 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 – elective
- cooked rice (heated) – elective
- salt and/or sugar as wished
Saeujeot (새우젓, salted and fermented shrimp) and myulchiaekjeot (멸치액젓, fish sauce made with anchovies) are the standard components in kimchi. These add the depth of flavors to kimchi. If salted shrimp is unavailable, it is best to use further fish sauce. If neither is an selection, use salt to season or Korean soup soy sauce (gukganjang, 국간장) along with salt.
When using the elective fruit and/or rice, you presumably can combine them together with garlic and ginger.
Decreasing the radish
Cut back the radish into 3/4 to 1-inch thick discs first. Then reduce each disc into the equivalent thickness, 3 or 4 equal sticks, counting on the diameter. Flip the whole factor 90 ranges after which reduce as soon as extra into 3/4 to 1-inch cubes.
Salting
Radishes are 90 some p.c water, and salting attracts out just a few of their water content material materials for a crunchy texture of kimchi.
Koreans use coarse sea salt for kimchi, however when not obtainable to you, use what you might need. It would be best to make use of a lot much less if using finer salt. This recipe makes use of 3 TBS of Korean coarse sea salt, which, for example, is roughly equal to 2.5 TBS of coarse Kosher salt or 2 tablespoons of Morton’s canning and pickling salt, which might be very good grain salt.
Sprinkle the salt over the radishes and toss properly to distribute the salt. The moisture from the radish dissolves the salt quickly. Let it sit for about an hour, tossing them to rotate just a few instances every 20 minutes or so. Additional salt or longer salting will draw out further water.
Draining
The radishes should have launched pretty a little bit 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 utilize, on account of we’re using completely different salty components.
Nonetheless, must you’re not using salted shrimp and/or fish sauce, reserve this salt water and use just a few of it to season the kimchi.
Mix with Seasonings
Add the gochugaru, and mix properly to coat the radish cubes and rub alongside together with your hand. This gives the radish kimchi a pleasing crimson coloration. Then, add the remaining components and mix reasonably nicely sooner than tossing inside the scallions.
Storing and fermenting
Radish kimchi takes longer to ferment than napa cabbage kimchi. Depart the kkakdugi at room temperature for 2 to 3 days all through chilly months, relying in your exact room temperature and the best way shortly you want to start consuming your kimchi. Then keep it inside the fridge. It might proceed to ferment.
You could benefit from kkakdugi with any Korean meal, nonetheless it’s significantly good with a bowl of delicate soup similar to seolleongtang, samgyetang, galbitang, and dak gomtang. It’s a delicious side dish that may add a sturdy, spicy kick and some crunch to a meal!
Watch one of the simplest ways to make it
Additional kimchi recipes
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Notes
2. If Korean coarse sea salt is unavailable, 3 TBS of Korean coarse sea salt, for example, is roughly equal to 2.5 TBS of coarse Kosher salt or 2 tablespoons of Morton’s canning and pickling salt, which might be very good grain salt.
3. If salted shrimp is simply not obtainable, it is best to use a little bit bit further fish sauce. If neither is an selection, use salt to season or Korean soup soy sauce (gukganjang, 국간장) along with salt.
4. If using elective fruit and/or cooked rice, combine them with garlic and ginger. Add some water (about 1/2 cup) for easier mixing.
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