Kkakdugi (Cubed Radish Kimchi)
Kkakdugi—cubed radish kimchi—made easy, with no salted shrimp or sticky-rice paste. Just cube the Korean radish and toss it in the seasoning; that's all it takes.
Ingredients
Main
- Korean radish2 (small)
- Chives (or green onion)To taste
Seasoning
- Gochugaru (Korean red pepper flakes)5 Tbsp
- Coarse sea salt3 Tbsp
- Sugar3 Tbsp
- Minced garlic2 Tbsp
- Anchovy fish sauce2-3 Tbsp
Directions
- 1
Peel the radish and cut it into bite-sized cubes. It shrinks as it cures, so don't cut the pieces too small.
- 2
Add 5 Tbsp gochugaru to the cut radish first and toss to coat it in an even red color.
- 3
Add the rest of the seasoning (3 Tbsp sea salt, 3 Tbsp sugar, 2 Tbsp minced garlic, 2-3 Tbsp anchovy fish sauce) and the chives, then toss until evenly mixed.
- 4
For this amount, the radish ferments well even without salting it separately first—just mix it straight away.
- 5
Transfer the finished kkakdugi to a container, leave it at room temperature for about a day, then refrigerate to let it ripen.
Tips
Based on 2 small radishes (or 1 large). You can make it without salted shrimp or sticky-rice paste, and at this quantity there's no need to salt the radish in advance. Leave it out at room temperature for a day, then refrigerate the next day and it ripens just right.