Side dishes
Kkakdugi (cubed radish kimchi)
Pickle diced radishes, mix with spicy kimchi seasoning, and refrigerate to age.
- Prep
- 35 min
- Cook
- 0 min
Scale the recipe
Ingredients
- Korean radish (mu) Peeled raw radish weight
- 1,000 g
- Slender scallions
- 50 g
Seasonings
- Coarse sea salt
- 2 T
- sugar
- 1 T
- Korean chili flakes (gochugaru)
- 4 T
- Korean anchovy fish sauce
- 2 T
- chopped garlic
- 1 T
- chopped ginger
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cube and salt the radish
Cut the radish 1,000 g into 2cm cubes and mix with salt 2 T and sugar 1 T.
-
Turn the radish as it salts
Turn once while marinating for about 25 minutes.
-
Drain the liquid from the salted radish
Pour off the liquid released by the radish.
-
Season the diced radish
Toss the cubes in gochugaru 4 T to coat evenly, then mix in anchovy fish sauce 2 T, minced garlic 1 T, minced ginger 1/3 T and sliced scallions 50 g.
-
Pack into a clean container
Press into a clean, airtight container, leaving some room for the broth to expand during fermentation.
-
Refrigerate the diced kimchi
Refrigerate below 5℃ and eat with clean utensils according to the level of ripeness.
