Cubed Radish Kimchi (Kkakdugi)
Learn tips and secrets of making Korean restaurant-style cubed radish kimchi (kkakdugi) at home. It creates the most crunchy and refreshingly tasty radish kimchi
Ingredients
- 2 medium size Korean radish
- 1/4 cup Korean coarse sea salt
- 2 tbsp sugar
kimchi seasoning paste
- 5 tbsp Korean chili flakes (gochugaru) divided
- 1/2 large onion diced
- 3 cloves garlic
- 1 inch ginger chopped
- 2 tbsp Korean salted shrimp
- 5 tbsp milk
- 1-2 tbsp Korean anchovy sauce
- 2 tbsp Korean corn syrup (mulyeot) or 1 tbsp sugar
- 2 green onion diced
Instructions
- Clean the radish with a kitchen brush and rise well. Slice it into 3/4-1 inch disks, then slice into 3/4-inch cubes.
- Place the radish cubes in a large mixing bowl or in a kitchen sink (with the drainage closed). Sprinkle with salt and 2 tablespoon sugar, and toss well. Let them sit for 45-60 minutes. Toss the radish half the way to soak evenly. Rinse the radish cubes once and drain well in a colander.
- Put the radish in a large mixing bowl and sprinkle 1 tablespoon of Korean chili flakes and toss. Set aside for 5 minutes.
- To make the kimchi seasoning paste, process together onion, garlic, ginger, salted shrimps, and milk in a blender. Transfer to a mixing bowl and add the remaining 4 tablespoon Korean chili flakes, anchovy sauce, and corn syrup (or sugar). Mix well and let it sit for 5 minutes.
- In a large mixing bowl, combine the radish cubes and green onion. Pour the kimchi seasoning paste and toss all together until every radish cubes are well coated with the paste. Taste and adjust seasoning with more anchovy sauce and sugar according to your taste.
- Transfer the radish kimchi into an airtight container and let it sit in the room temperature for 1-2 days. Then store the kimchi in the refrigerator for 7 days for a good fermentation before you serve. Enjoy!