World Recipe Archive
← All recipes

Kkakdugi (Cubed Radish Kimchi)

🇰🇷 South Korea

Servings: 48 Prep: 30 minutes Cook: 10 minutes

Ingredients

  • 5.5 pounds Korean radish (mu), peeled if needed
  • 3 tablespoons Korean coarse sea salt
  • 3-4 scallions, cut into 1-inch lengths
  • 1/2 cup gochugaru (Korean red pepper flakes)
  • 2 tablespoons fish sauce (myulchiaekjeot)
  • 3 tablespoons salted fermented shrimp (saeujeot)
  • 3 tablespoons minced garlic
  • 1 teaspoon grated ginger
  • 1 tablespoon sugar, to taste
  • 1/2 Korean pear or apple, optional
  • 2 tablespoons cooked rice, optional

Steps

  1. Scrub the radishes clean and peel only if necessary. Cut into 3/4 to 1-inch thick discs, then cube into 3/4 to 1-inch pieces and place in a large bowl.
  2. Sprinkle salt over the radish cubes and toss to coat evenly. Let sit about 1 hour, flipping occasionally, until slightly softened and releasing liquid.
  3. Drain the radishes in a colander, discarding the liquid. Do not rinse.
  4. Return radishes to the bowl. Add gochugaru and mix well by hand (wear gloves). Add remaining seasonings (fish sauce, salted shrimp, garlic, ginger, sugar, and pear/apple or rice if using) and mix until evenly coated. Taste and adjust salt if needed. Gently mix in the scallions.
  5. Pack the seasoned radish into an airtight container, pressing down firmly to remove air pockets before sealing.
  6. Leave at room temperature for 2-3 days to ferment, then transfer to the refrigerator. Kkakdugi tastes best after 1-2 weeks in the fridge and keeps well for several weeks.

Notes

Radish should feel heavy and firm; adjust sugar if the radish is bitter. Salt amount may need reducing if using fine salt instead of coarse sea salt.

Source: www.koreanbapsang.com