How to Make Kkakdugi (Cubed Radish Kimchi)
Kkakdugi, also known as cubed radish kimchi, is a popular type of kimchi in Korea that features cubes of crunchy radish coated in a spicy, tangy paste. Here’s how to make kkakdugi at home:

2 large daikon radishes (about 2 lbs), peeled and cut into 1-inch cubes
1/4 cup Korean chili flakes (gochugaru)
2 tablespoons fish sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon sugar
1/4 cup chopped scallions
1/4 cup chopped onion
1/4 cup chopped carrots
In a large bowl, mix together the Korean chili flakes, fish sauce, garlic, ginger, and sugar to create a paste.

Add the chopped scallions, onion, and carrots to the paste, and mix well.

Add the radish cubes to the paste mixture and use your hands to mix everything together, making sure the radish cubes are evenly coated with the paste.

Pack the radish mixture tightly into a large glass jar or other airtight container, pressing down firmly to remove any air bubbles.

Cover the jar with a lid and let it sit at room temperature for 1-2 days, until it starts to ferment. You may need to “burp” the jar by opening it to release any built-up gas.

Once the kimchi has fermented to your liking, transfer it to the refrigerator to slow down the fermentation process.

Kkakdugi can be eaten immediately, or it can be aged in the refrigerator for several days to develop a stronger flavor.

Kkakdugi is a delicious and versatile type of kimchi that can be enjoyed on its own as a side dish, or used to add flavor and texture to a variety of dishes. Try making it at home and experiment with different variations to find your favorite combination of ingredients!

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