Kimchi comes in many forms, and while the famous Napa cabbage kimchi often steals the spotlight, there’s another version that’s just as delicious: Kkakdugi, or cubed radish kimchi. Made from crunchy Korean radish, this variety of kimchi is bold, refreshing, and packed with the same health benefits that make kimchi a global favorite. In this post, we’ll explore how to make your own Kkakdugi at home with a simple recipe that’s perfect for anyone looking to dive into the world of fermented foods.
What is Kkakdugi?
Kkakdugi is a type of kimchi that uses daikon or Korean radish as its main ingredient, rather than cabbage. The radish is cut into cubes and fermented with a flavorful mixture of garlic, ginger, chili flakes, and fish sauce. The result is a crisp, spicy, and slightly tangy side dish that pairs perfectly with many traditional Korean dishes, especially soups and stews like Seolleongtang (beef bone soup).
The crunchy texture of the radish provides a delightful contrast to softer dishes, while the fermentation process adds complex, tangy flavors that deepen over time.
Ingredients
To make a basic batch of Kkakdugi, you’ll need the following ingredients:
1 large Korean radish (about 4-5 pounds), cut into 1-inch cubes
1/4 cup sea salt or kosher salt
2 tablespoons sugar
4 tablespoons gochugaru (Korean red chili flakes) – adjust to your spice tolerance
4-5 garlic cloves, minced
1 tablespoon grated ginger
3 tablespoons fish sauce (optional for a vegan version, substitute soy sauce or leave out)
3-4 green onions, chopped into 1-inch pieces
1/4 cup water (optional, to adjust the consistency of the seasoning paste)
Instructions
Step 1: Prepare the Radish
Start by peeling the Korean radish and cutting it into 1-inch cubes. The cubes should be bite-sized but not too small, as they will soften slightly during fermentation.
Place the cubed radish in a large mixing bowl and sprinkle it with salt and sugar. Toss the radish cubes to coat them evenly, then let them sit for about 30-40 minutes. This will help draw out moisture and give the radish a firmer texture, which is ideal for fermentation.
After 30-40 minutes, rinse the radish cubes under cold water to remove the excess salt and sugar, then drain well.
Step 2: Make the Seasoning Paste
In a separate bowl, mix together the gochugaru, minced garlic, grated ginger, fish sauce (or soy sauce), and green onions. Add a little water if necessary to create a thick, spreadable paste.
Taste the seasoning paste to adjust the heat level. If you prefer milder flavors, reduce the amount of gochugaru. You can also add a bit more sugar to balance out the heat.
Step 3: Combine and Coat the Radish
Add the drained radish cubes to the seasoning paste and mix everything together thoroughly. Use your hands (wearing gloves to protect your skin from the chili) to ensure that each piece of radish is evenly coated with the spicy, flavorful paste.
Step 4: Fermentation
Transfer the coated radish cubes to an airtight glass or plastic container. Press down firmly to remove air bubbles and create a compact layer of radish cubes.
Leave the container at room temperature for 1-2 days to begin the fermentation process. After this time, transfer the container to the refrigerator, where the Kkakdugi will continue to ferment slowly.
Kkakdugi is typically ready to eat after 3-5 days of refrigeration, but the flavor will continue to develop the longer it ferments. It can be stored in the refrigerator for several weeks.
Serving Suggestions
Kkakdugi is incredibly versatile and can be enjoyed with a variety of dishes:
Serve with Korean Soups: Kkakdugi is traditionally served with Korean soups like Seolleongtang or Gamjatang(pork bone soup). The crisp, spicy flavor of the kimchi complements the rich broth.
Pair with Rice: For a simple meal, serve Kkakdugi with steamed rice. Its bold flavors and crunchy texture add depth to an otherwise plain dish.
Side Dish for BBQ: Kkakdugi also pairs well with grilled meats, particularly Korean BBQ, offering a spicy, tangy contrast to the savory flavors.
Health Benefits of Kkakdugi
Like all kimchi varieties, Kkakdugi offers a host of health benefits due to its fermentation process. Fermented foods are rich in probiotics, which can aid digestion and boost gut health. Radishes are also low in calories and high in fiber, making Kkakdugi a great addition to a balanced diet.
Additionally, the garlic and ginger used in the seasoning paste provide anti-inflammatory properties, while the gochugaru (chili flakes) are packed with antioxidants. Kkakdugi is not only a delicious side dish but also a nutrient-packed food that promotes overall well-being.
Tips for Making Kkakdugi
Adjust the Spice Level: Gochugaru is what gives Kkakdugi its signature heat, but you can easily adjust the amount to suit your taste. If you’re new to kimchi, start with a smaller amount and increase as you become more comfortable with the spice.
Fermentation Time: The longer you let Kkakdugi ferment, the more tangy and intense the flavors will become. Taste it after a few days in the fridge and decide how long you prefer to let it age.
Use Fresh Ingredients: The quality of your radish, garlic, and chili flakes will directly affect the flavor of your Kkakdugi. Try to use fresh, high-quality ingredients to get the best results.
Kkakdugi is a simple yet flavorful variation of kimchi that offers a crunchy, spicy twist to any meal. Whether you're a seasoned kimchi maker or new to fermentation, this recipe is easy to follow and highly rewarding. The radish cubes retain their crispness while soaking up the rich, spicy flavors of the seasoning paste, making every bite a burst of umami goodness.
Give Kkakdugi a try in your kitchen, and let us know how it turns out! Do you have any tips or favorite ways to enjoy this cubed radish kimchi? Share in the comments below!
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