Crunchy, spicy, and deeply savory, kkakdugi is a extremely in style Korean radish kimchi. And straightforward to make!
Kkakdugi (깍두기) is a kimchi made with Korean radish, mu (or moo, 무). The title kkakdugi comes from how the radish is minimize — cubed, and it’s often called cubed radish kimchi in English.
Korean radish is a wide range of white radish and has agency, crisp flesh and a barely candy and peppery style. It’s a cool climate vegetable, so it tastes finest in fall and winter. Summer radish might be bitter. You can add further sweetener reminiscent of sugar and/or Korean plum syrup (maesilcheong, 매실청), if out there, to stability out the bitterness.
How to make cubed radish kimchi
Ingredients
- Korean radishes, mu (무)
- Korean coarse sea salt (굵은소금)
- scallions
- gochugaru (고추가루)
- myulchiaekjeot (멸치액젓), fish sauce
- saeujeot (새우젓), salted shrimp
- garlic
- ginger
- Korean/Asian pear or apple – non-compulsory
- cooked rice (heated) – non-compulsory
- salt and/or sugar as wanted
Saeujeot (새우젓, salted and fermented shrimp) and myulchiaekjeot (멸치액젓, fish sauce made with anchovies) are the basic substances in kimchi. These add the depth of flavors to kimchi. If salted shrimp is unavailable, you need to use extra fish sauce. If neither is an choice, use salt to season or Korean soup soy sauce (gukganjang, 국간장) together with salt.
When utilizing the non-compulsory fruit and/or rice, you’ll be able to mix them along with garlic and ginger.
Cutting the radish
Cut the radish into 3/4 to 1-inch thick discs first. Then minimize every disc into the identical thickness, 3 or 4 equal sticks, relying on the diameter. Turn the entire thing 90 levels after which minimize once more into 3/4 to 1-inch cubes.
Salting
Radishes are 90 some % water, and salting attracts out a few of their water content material for a crunchy texture of kimchi.
Koreans use coarse sea salt for kimchi, but when not out there to you, use what you’ve got. You might want to use much less if utilizing finer salt. This recipe makes use of 3 TBS of Korean coarse sea salt, which, for instance, is roughly equal to 2.5 TBS of coarse Kosher salt or 2 tablespoons of Morton’s canning and pickling salt, which could be very wonderful grain salt.
Sprinkle the salt over the radishes and toss nicely to distribute the salt. The moisture from the radish dissolves the salt rapidly. Let it sit for about an hour, tossing them to rotate a couple of times each 20 minutes or so. More salt or longer salting will draw out extra water.
Draining
The radishes ought to have launched fairly a little bit of water after being salted. Drain the radishes. Do NOT rinse them and wash off the salt on the surfaces. Discard the drained water! It’s too salty to make use of, as a result of we’re utilizing different salty substances.
However, in the event you’re not utilizing salted shrimp and/or fish sauce, reserve this salt water and use a few of it to season the kimchi.
Mix with Seasonings
Add the gochugaru, and blend nicely to coat the radish cubes and rub together with your hand. This offers the radish kimchi a pleasant pink coloration. Then, add the remaining substances and blend rather well earlier than tossing within the scallions.
Storing and fermenting
Radish kimchi takes longer to ferment than napa cabbage kimchi. Leave the kkakdugi at room temperature for two to three days throughout chilly months, relying in your precise room temperature and the way quickly you wish to begin consuming your kimchi. Then preserve it within the fridge. It will proceed to ferment.
You can take pleasure in kkakdugi with any Korean meal, but it surely’s particularly good with a bowl of delicate soup reminiscent of seolleongtang, samgyetang, galbitang, and dak gomtang. It’s a scrumptious aspect dish that can add a strong, spicy kick and a few crunch to a meal!
Watch how one can make it
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Notes
2. If Korean coarse sea salt is unavailable, 3 TBS of Korean coarse sea salt, for instance, is roughly equal to 2.5 TBS of coarse Kosher salt or 2 tablespoons of Morton’s canning and pickling salt, which could be very wonderful grain salt.
3. If salted shrimp isn’t out there, you need to use somewhat extra fish sauce. If neither is an choice, use salt to season or Korean soup soy sauce (gukganjang, 국간장) together with salt.
4. If utilizing non-compulsory fruit and/or cooked rice, mix them with garlic and ginger. Add some water (about 1/2 cup) for simpler mixing.
