Kkakdugi (Cubed Radish Kimchi)
When kimchi was not available at supermarkets (about 25 years ago) I was taught how to make these pickles by a Japanese-Korean friend. Using juicy winter daikon radish, I could make tasty kkakduki.
Compared to Japanese chili, Korean chili is sweeter. Usually kkakduki is made with finely powdered chili. You can use it for making hot pots or other dishes, so freeze it until needed. Recipe by kebeibiko
Kkakdugi (Cubed Radish Kimchi)
When kimchi was not available at supermarkets (about 25 years ago) I was taught how to make these pickles by a Japanese-Korean friend. Using juicy winter daikon radish, I could make tasty kkakduki.
Compared to Japanese chili, Korean chili is sweeter. Usually kkakduki is made with finely powdered chili. You can use it for making hot pots or other dishes, so freeze it until needed. Recipe by kebeibiko
Cooking Instructions
- 1
[Prep the daikon radish] Peel the daikon radish and cut into 2 cm cubes. Put in a plastic bag and mix evenly with 2 tablespoons of salt. Let sit for 1 to 2 hours. The daikon radish will release a lot of water...
- 2
Occasionally rub the daikon from outside the bag. Thoroughly drain the daikon in a colander (let sit for about 30 minutes. In Step 4 photo, you can see that 350 ml of water drained from the daikon on the left-hand side).
- 3
[Prepping the sauce] Grate the apple. Cut the Japanese leek in half lengthways first and slice thinly and diagonally. Cut the Chinese celery into 3 cm widths. Put all the sauce ingredients into a bowl and combine.
- 4
After the red colour from the chill is evenly distributed, add the daikon. Stir well (if your skin is sensitive, use gloves).
- 5
Pour the mixture into a storage container and chill in the fridge. You can eat it the following day. After 1 week to 10 days, the flavour will become well rounded. It will not be tart.
- 6
This photo shows two day-old kkakduki.
- 7
[Korean powdered chili] You can keep leftovers in the fridge to prevent discolouring.
- 8
[Fermented krill] You can buy bottled ones at the supermarket and freeze leftovers.
- 9
You can cook various dishes with it.
- 10
"Stir-fried Potato with Fermented Krill"
https://cookpad.wasmer.app/us/recipes/145848-potato-fermented-krill-stir-fry
- 11
"Pale Pink Edamame Bean Rice with Fermented Krill"
https://cookpad.wasmer.app/us/recipes/145337-pink-tinged-fermented-krill-edamame-rice
- 12
"Pasta Aglio e Elio with Nanohana and Fermented Krill"
- 13
"Kimchi Hot Pot Sundubu Jjigae-style"
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Kkakdugi (Cubed Radish Kimchi) Kkakdugi (Cubed Radish Kimchi)
I made this at my daughter's request.Since the spice of red chili powder varies depending on the type, be sure to check the taste while seasoning. The yangnyeom from Step 14 is enough for 3-4 daikon radishes worth of kkakdugi. Store the leftover yangnyeom in the freezer, then the next time you make kkakdugi, all you have to do is pickle the daikon. Recipe by kanako8224
-
Kkakdugi (Daikon Radish Kimchi)-Style Pickles Mixed with Gochujang Kkakdugi (Daikon Radish Kimchi)-Style Pickles Mixed with Gochujang
Fermented krill is used in real kkakdugi, but I wanted to make kkakdugi-style dish easily with the ingredients on hand, so I created this recipe.Leave the marinade for about 30 minutes to let the flavour get absorbed by the radish. It will taste delicious.Wrap up daikon radish with paper towels and tightly squeeze the excess water out. Recipe by Poron526 -
Easy Daikon Radish Kimchi Easy Daikon Radish Kimchi
It'd been a while since I'd had some kkakdugi, so I wanted to make some at home!When soaking the daikon radish in the salt, you could also add a chili pepper, kombu, etc. Recipe by pabotvxq -
Radish Kimchi Radish Kimchi
When I have chance to pickup a Korean radish, I get one, smaller sized as I am the only one who likes kimchi in our household. This is pretty easy, but if you can't get Korean pepper paste, sub 1 Tbl chili powder and 1 Tsp. Cayenne (hot) for each Tbl. Of the Gochujung. Adjust the Cayenne to your heat level.I eat this with rice dishes, and not just Korean rice dishes.You can sub turnips for the Korean radish. Some people say to use a Daikon radish, but I find turnips are closer to a Korean radish.
-
Easy Daikon Radish Kimchi Stock Easy Daikon Radish Kimchi Stock
Since I was making kimchi stock, I thought I may as well make daikon radish kimchi, too!This is easier than normal kimchi stock because it's done in the food processor. If it isn't spicy enough, add chilli powder. If it needs more salt, add more Nam pla Thai fish sauce, soy sauce, or salt. Recipe by pabotvxq -
Korean Kimchi Korean Kimchi
I . LOVE . KIMCHI it’s so basic in the Korean culture and it’s delicious, I made some myself , it takes some time but it’s so worth it .... want kimchi try this out 🥬
-
Homemade Radish Kimchi Homemade Radish Kimchi
If you love kimchi but want something extra crunchy, Radish Kimchi (Kkakdugi, 깍두기) is a great choice! The crisp radish soaks up all the spicy, garlicky flavors as it ferments, making it super refreshing and addictive. It’s easy to make and goes perfectly with rice, stews, or even on its own. The best part? It gets better with time! Enjoy!
-
Korean Kimchi Korean Kimchi
This recipe is for homemade Korean Kimchi. Kimchi is a traditional Korean side dish made from salted and fermented vegetables such as napa cabbage seasoned with gochugaru or Korean chili powder, spring onions, garlic, fish sauce, and more. It is a staple in Korean cuisine and has been well-received by many nationalities.Recipe by: HomebasedChefVideo: youtu.be/Rd2GwCmkQeg
-
Cucumber Kimchi Cucumber Kimchi
【 youtu.be/3-D2GneKPUs 】Korean cucumber kimchi is an amazing side dish that is easy and fast to make. Cucumber will cool you down to the heart, and you will be addicted to the taste after one bite!
-
Easy Kimchi Easy Kimchi
I fell in love with kimchi but always in doubt whether it's halal or not. Found a video by korean cook, maangachi. Her portion is quite big, so i had reduced the measurement coz i just do it for 1 cabbage only
-
Kimchi Kimchi
Fermentation is a fascinating process where tiny living organisms eat away at sugars and convert them into alcohol.It's incredibly simple and once you learn it, you'll be able to explore all kinds of fermented foods like pickles, beer, cheese, bread and sauerkraut.Get ready to get your hands salty! We're going to make some kimchi. This recipe is slightly modified from a traditional kimchi recipe. Check out more of our hacks at http://letsfeast.com/.
More Recipes
Comments