Hi guys!
Today I’m going to share the most easiest kimchi recipe, Kkakdugi!
Kkakdugi is korean radish kimchi and the signature look is the cubed radish.
If you haven’t had made kimchi before Kkakdugi probably the one you should to try as your first try kimchi because it is the easiest kimchi recipe and very easy to success!
Kkakdugi is my hubby’s favorite kimchi and also it is my favorite when I’m eating Korean seaweed soup! 🙂
Hope you guys give this recipe a try sometime soon, since fall radishes are super sweet and delicious!
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Kkakdugi : Korean Radish Kimchi Recipe
Description
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Ingredients
Units
Scale
- 2 1/2 lb. Korean radish, Moo or Japanese radish Daikon
- 10 Coves garlic
- 3 Tbs. Salted shrimp, Saewoojeot
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[/url] - 2 oz. Chive or green onion
- 4 Tbs. Gochugaru, Korean red pepper flakes (Add less if you want mild spiciness)
- 2 1/2 Tbs. Sugar
- 1/4 tsp. Salt
Instructions
- Scrap only brown part on radish’s skin with a knife or peel with a potato peeler. rinse under running cold water and cut radish into 1 inch cubes. Set aside.
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[/url] - Finely chop garlic and salted shrimp and add into a large mixing bowl. Cut chive or green onion into 1 inch long and add into mixing bowl along with rest of ingredients. Mix well with a spoon.
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[/url] - Add radish cubes into red mixture, and toss with your hand until moister coming out from radishes, red mixture turning into paste consistency and every single radish cubes are coated with red color evenly.
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[/url] - Transfer to a container with thigh seal and leave it on your kitchen counter; let it ferment at room temperature for 12 to 24 hours.(It’s up to you for your taste. Longer fermentation will make kkadugi more sour) After fermentation place Kkakdugi into refrigerator and enjoy it as a side dish! 🙂
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Recipe Card powered by
Print Kkakdugi
- Yield: 8 1x
Ingredients
Units
Scale
- 2 1/2 lb. Korean radish, Moo or Japanese radish Daikon
- 10 Cloves garlic
- 3 Tbs. Salted shrimp, Saewoojeot
- 2 oz. Chive or green onion
- 4 Tbs. Gochugaru, Korean red pepper flakes (Add less if you want mild spiciness)
- 2 1/2 Tbs. Sugar
- 1/4 tsp. Salt
Instructions
- Scrap only brown part on radish’s skin with a knife or peel with a potato peeler. rinse under running cold water and cut radish into 1 inch cubes. Set aside.
- Finely chop garlic and salted shrimp and add into a large mixing bowl. Cut chive or green onion into 1 inch long and add into mixing bowl along with rest of ingredients. Mix well with a spoon.
- Add radish cubes into red mixture, and toss with your hand until moister coming out from radishes, red mixture turning into paste consistency and every single radish cubes are coated with red color evenly.
- Transfer to a container with thigh seal and leave it on your kitchen counter; let it ferment at room temperature for 12 to 24 hours.(It’s up to you for your taste. Longer fermentation will make kkadugi more sour) After fermentation place Kkakdugi into refrigerator and enjoy it as a side dish! 🙂
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6 comments
Can the salted shrimp replaced by anchovi powder?
Hi Seonkyoung,
We love your videos! How long will the kkakdugi last in the refrigerator?
Thanks for all the great recipes.
I made this yesterday with daikon since my local market doesn’t have moo. 12 hours or so on the counter, then into the fridge to chill this morning. I’m having it for lunch now – delicious!! I’ll have to track down moo now and try that, too!
So glad it turned out deliciously!! It’s Korean radish season right now, they are super sweet and crunch!! Perfect to make this Kkakdugi!!
Can i skip the salted fish? Or what should i use to replace it with?
You can, just add extra fish sauce!