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CUBED RADISH KIMCHI- AUTHENTIC RECIPE (KKAKDUGI/깍두기)

 

CUBED RADISH KIMCHI: AUTHENTIC RECIPE (KKAKDUGI/깍두기)

Remember when I told you that there are numerous type of kimchi that exist in this world. So today, I'm going to make a recipe involving Kkakdugi, or also known as Cubed Radish Kimchi. Kkakdugi is a type of kimchi made from diced radish. It’s a very common kind of kimchi and often used in Korean everyday meals alongside with baechu kimchi (napa cabbage kimchi).


Ingredients

  • Korean radish (or daikon)
  • Salt
  • Sugar
  • Fish Sauce
  • Hot Pepper Flakes
  • Green Onions
  • Garlic
  • Ginger.
Directions


  •     Peel 4 pounds of Korean radish (or daikon).
  •     Rinse in cold water and pat dry.
  •     Cut it into ¾ to 1 inch cubes. Put into a large bowl.

 

  • Add 2 tbs salt, 2 tbs sugar, and mix well.
    *tip: If you like your kkakdugi sweeter, add 1 or more extra tbs of sugar.
  • Set aside for 30 minutes.
  • Drain the juice from the radish into a small bowl.
  • Add 2 tbs minced garlic (about 5-6 cloves garlic), 1 ts minced ginger, 4 stalks of chopped green onions, ¼ cup fish sauce, 2/3 cup hot pepper flakes, and ⅓ cup of the juice from the radish.
    *tip: The amount of hot pepper flakes you use depends on your taste; use ¼ cup hot pepper flakes for a mild version. For a vegetarian version, replace fish sauce with soy sauce.
 
  • Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.
  • Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
 

You can eat it right away, and then store it in the refrigerator. Or you can let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top of the kkakdugi and it’ll smell strong & sour. Then put it in the refrigerator.

For the next article, I will be sharing another version of kkakdugi but without the ingredients of authentic korean ingredients.

CREDIT TO; Maangchi for the picture and recipe.
Until Next Time.

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