Kkakdugi : Korean Radish Kimchi Recipe

RecipesSide Dishes

September 29, 2015

Jump to Recipe·Print Recipe

Hi guys!

Today I’m going to share the most easiest kimchi recipe, Kkakdugi!

Kkakdugi is korean radish kimchi and the signature look is the cubed radish.

If you haven’t had made kimchi before Kkakdugi probably the one youshouldto try asyourfirsttry kimchi because it is the easiest kimchi recipe and very easy to success!

Kkakdugi is my hubby’s favorite kimchi and also it is my favorite when I’m eating Korean seaweed soup! 🙂

Hope you guys give this recipe a try sometime soon, since fall radishes are super sweet and delicious!

★5 Stars☆★4 Stars☆★3 Stars☆★2 Stars☆★1 Star☆No reviews

Author: Seonkyoung Longest

Print Recipe

Description

[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/IMG_3900-copy-600×400.png”][/url]

Ingredients

Scale

2 1/2 lb. Korean radish, Moo or Japanese radish Daikon
10 Coves garlic
3 Tbs. Salted shrimp, Saewoojeot
[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.24-PM.png”][/url]
2 oz. Chive or green onion
4 Tbs. Gochugaru, Korean red pepper flakes (Add less if you want mild spiciness)
2 1/2 Tbs. Sugar
1/4 tsp. Salt

Cook ModePrevent your screen from going dark

Instructions

Scrap only brown part on radish’s skin with a knife or peel with a potato peeler. rinse under running cold water and cut radish into 1 inch cubes. Set aside.
[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.36.22-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.36.31-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.36.39-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.36.47-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.36.52-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.00-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.06-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.11-PM.png”][/url]
Finely chop garlic and salted shrimp and add into a large mixing bowl. Cut chive or green onion into 1 inch long and add into mixing bowl along with rest of ingredients. Mix well with a spoon.
[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.20-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.34-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.39-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.48-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.38.19-PM.png”][/url]
Add radish cubes into red mixture, and toss with your hand until moister coming out from radishes, red mixture turning into paste consistency and every single radish cubes are coated with red color evenly.
[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.38.27-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.38.45-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.39.05-PM.png”][/url]
Transfer to a container with thigh seal and leave it on your kitchen counter; let it ferment at room temperature for 12 to 24 hours.(It’s up to you for your taste. Longer fermentation will make kkadugi more sour) After fermentation place Kkakdugi into refrigerator and enjoy it as a side dish! 🙂
[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.39.15-PM.png”][/url]

Kkakdugi

★5 Stars☆★4 Stars☆★3 Stars☆★2 Stars☆★1 Star☆No reviews

Author: Seonkyoung Longest
Yield: 8 1x

Print Recipe

Ingredients

Scale

2 1/2 lb. Korean radish, Moo or Japanese radish Daikon
10 Cloves garlic
3 Tbs. Salted shrimp, Saewoojeot
2 oz. Chive or green onion
4 Tbs. Gochugaru, Korean red pepper flakes (Add less if you want mild spiciness)
2 1/2 Tbs. Sugar
1/4 tsp. Salt

Cook ModePrevent your screen from going dark

Instructions

Scrap only brown part on radish’s skin with a knife or peel with a potato peeler. rinse under running cold water and cut radish into 1 inch cubes. Set aside.
Finely chop garlic and salted shrimp and add into a large mixing bowl. Cut chive or green onion into 1 inch long and add into mixing bowl along with rest of ingredients. Mix well with a spoon.
Add radish cubes into red mixture, and toss with your hand until moister coming out from radishes, red mixture turning into paste consistency and every single radish cubes are coated with red color evenly.
Transfer to a container with thigh seal and leave it on your kitchen counter; let it ferment at room temperature for 12 to 24 hours.(It’s up to you for your taste. Longer fermentation will make kkadugi more sour) After fermentation place Kkakdugi into refrigerator and enjoy it as a side dish! 🙂

Seonkyoung

HobakJeon : Korean Pan Fried Zucchini Recipe...

December 31, 2014

Korean Potato Banchan Gamja Jorimh

July 26, 2019

November 4, 2014

Spicy Stir Fried Chinese Long Beans Recipe...

December 22, 2017

Gyeran Jjim Recipe : Korean Steamed Egg...

June 13, 2015

Mango Salsa with Shrimp Paste

May 2, 2012

6 comments

RafikaOctober 16, 2015 at 8:34 am

Can the salted shrimp replaced by anchovi powder?

RichardJuly 18, 2016 at 4:12 am

Hi Seonkyoung,

We love your videos! How long will the kkakdugi last in the refrigerator?

Thanks for all the great recipes.

PatrickJanuary 3, 2017 at 4:41 pm

I made this yesterday with daikon since my local market doesn’t have moo. 12 hours or so on the counter, then into the fridge to chill this morning. I’m having it for lunch now – delicious!! I’ll have to track down moo now and try that, too!

SeonkyoungJanuary 4, 2017 at 9:15 am

So glad it turned out deliciously!! It’s Korean radish season right now, they are super sweet and crunch!! Perfect to make this Kkakdugi!!

DianaApril 23, 2017 at 6:27 am

Can i skip the salted fish? Or what should i use to replace it with?

SeonkyoungApril 23, 2017 at 9:39 pm

You can, just add extra fish sauce!

Kkakdugi : Korean Radish Kimchi Recipe - Seonkyoung Longest (2024)

FAQs

How long does kkakdugi take to ferment? ›

Kkakdugi is at its best when allowed to ferment slowly for two weeks under refrigeration, following an initial three-day room temperature fermentation. This preserves the crisp texture of the radish and keeps the flavor from becoming aggressively pungent.

Is kkakdugi healthy? ›

Kkakdugi is served cold and is usually consumed when the radish is crisp. Kkakdugi, along with other types of kimchi, is a popular dish in Korea and is believed to share many of the health benefits of kimchi, due to the fermentation process.

How to tell if daikon is bad? ›

It usually has a crunchy, firm texture. So if they feel soft and mushy, you might want to chuck 'em in the trash. Another way to tell if they're bad is to smell them. While they don't normally have an aroma, they'll have a funky smell coming from them.

Can kimchi go bad in fridge? ›

If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

Read On ›

How can you tell if Korean radishes are good? ›

Good Korean radishes are firm and the skin is a little shiny, without any scratches.

Discover More Details ›

Is pickled Korean radish healthy? ›

According to an article(by Chelsea Debret) on onegreenplanet.org, pickled radish has “wonderful health benefits” on improving digestive system health, managing healthy weight, reducing inflammation, boosting immune system, and fighting against depression and anxiety.

Discover More Details ›

How long does fermentation usually take? ›

Here's a chart with all of the guidelines we've covered here:

	Ale	Lager
Dark	1 week primary	2-3 months primary
Dark	3-4 weeks secondary	9 months secondary
High Alcohol	2 weeks primary	2-3 months primary
High Alcohol	9-12+ months secondary	9-12+ months secondary

4 more rows

Oct 25, 2019

Get More Info Here ›

How long does fermented daikon last? ›

Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours. Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.

Learn More ›

How do you know when fermented pickles are done? ›

2) Allow your ferment to go for 7 days untouched. After a day or two, you will start to see bubbles, and the brine will become cloudy. This is the beneficial bacteria doing their job! 3) Taste your ferment on day 7 with a clean fork.

Keep Reading ›

How long does kimchi ferment in Korea? ›

While you can start eating your kimchi as soon as it is made, Korean Bapsang says it takes about two weeks for the flavor to fully mature. Even after two weeks, you can leave your kimchi in the refrigerator and it will continue to ferment and develop its flavors.

Kkakdugi : Korean Radish Kimchi Recipe - Seonkyoung Longest (2024)