Kkakdugi (Cubed Radish Kimchi) Recipe

Kkakdugi, or cubed radish kimchi, is a delicious and tangy side dish from Korea that brings a burst of flavor to any meal. This traditional dish is made with radishes, which are cut into small cubes and then fermented with spicy seasonings. Kkakdugi isn’t just a tasty treat; it has a rich history in Korean cuisine and is often served alongside rice and other dishes.

The cultural significance of Kkakdugi lies in its role as a staple in Korean households, especially during the winter months when fresh vegetables are less available. This recipe is popular not only because it’s easy to make but also because it adds a delightful crunch and a kick of spice to meals. If you’re looking to spice up your dinner table, Kkakdugi is the perfect addition!

Ingredients

Note: You can substitute fish sauce with soy sauce for a vegetarian option.

Step-by-Step Instructions

1. Prepare the Radish: Start by washing and peeling your radish. Cut it into small cubes, about ½ inch in size.

2. Brine the Radish: In a large bowl, dissolve ½ cup of salt in 4 cups of water. Add the radish cubes to the saltwater and let them soak for about 1-2 hours. This process helps the radish to draw out excess moisture.

3. Prepare the Spice Mixture: In a separate bowl, combine the minced garlic, grated ginger, gochugaru, fish sauce, and sugar. Mix well until it forms a paste.

4. Rinse and Drain the Radish: After the radish has soaked, rinse it under cold water to remove excess salt. Drain well.

5. Mix Everything Together: In a large mixing bowl, combine the drained radish cubes with the spice mixture. Add the chopped green onions and toss everything together until the radish is evenly coated with the spicy paste.

6. Ferment: Transfer the mixture to a clean, airtight container. Press down firmly to eliminate air pockets. Leave it at room temperature for 1-2 days to ferment, then move it to the refrigerator. Kkakdugi can be enjoyed after a few days in the fridge and will continue to develop its flavor over time.

Nutritional Information

Tips and Tricks

– To make your Kkakdugi spicier, add more gochugaru to the spice mixture.
– Don’t rush the fermentation process; letting it sit for a few days enhances the flavor.
– If the radish is too salty after brining, you can rinse it again before mixing with the spices.
– You can also add other vegetables, like carrots or cucumbers, for extra flavor and crunch.

FAQs

What is Kkakdugi made from?

Kkakdugi is primarily made from radish, salt, garlic, ginger, gochugaru, fish sauce, and sugar.

How long should I ferment Kkakdugi?

You can ferment Kkakdugi at room temperature for about 1-2 days before transferring it to the fridge, where it will continue to develop flavor.

Can I make Kkakdugi without fish sauce?

Yes, you can use soy sauce or skip it altogether for a vegetarian version of Kkakdugi.

How long does Kkakdugi last in the fridge?

Kkakdugi can last for several weeks in the fridge. Its flavor will continue to improve over time!

Can I use other types of radishes?

While Korean white radish is traditional, you can use other radish varieties, like red radish or daikon, for a different flavor.

Is Kkakdugi spicy?

Yes, Kkakdugi has a spicy kick due to the gochugaru, but the heat level can be adjusted based on your preference.

What do I serve Kkakdugi with?

Kkakdugi is typically served as a side dish with rice and other Korean dishes like fried fish, bibimbap, or stew.

Can Kkakdugi be made in advance?

Absolutely! Kkakdugi is a great make-ahead dish; you can prepare it ahead of time and let it ferment in the fridge until you’re ready to serve.

Enjoy making and sharing this fantastic Korean dish! Kkakdugi will surely impress your family and friends with its zesty flavor and crunchy texture. Happy cooking!