Kkakdugi : Korean Radish Kimchi Recipe

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!

Kkakdugi : Korean Radish Kimchi Recipe

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• Author: Seonkyoung Longest

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[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/IMG_3900-copy-600×400.png”][/url]

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Ingredients

Units USM Scale 1x2x3x

• 2 1/2 lb. Korean radish, Moo or Japanese radish Daikon
• 10 Coves garlic
• 3 Tbs. Salted shrimp, Saewoojeot
  [url href="https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.24-PM.png?x20947"][/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

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Instructions

1. 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.
   [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.36.22-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.36.31-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.36.39-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.36.47-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.36.52-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.00-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.06-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.11-PM.png”][/url]
2. 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.
   [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.20-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.34-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.39-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.48-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.38.19-PM.png”][/url]
3. 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.
   [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.38.27-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.38.45-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.39.05-PM.png”][/url]
4. 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! 🙂
   [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.39.15-PM.png”][/url]

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Kkakdugi

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Seonkyoung Longest
• Yield: 8 1x

Print Recipe

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Ingredients

Units USM Scale 1x2x3x

• 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

Get Recipe Ingredients

Cook Mode Prevent your screen from going dark

---

Instructions

1. 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.
2. 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.
3. 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.
4. 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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