Kkakdugi - Korean Cubed Radish Kimchi - Kimchimari https://kimchimari.

com/kkakdugi-cubed-radish-kimchi-recipe/

Kkakdugi fully ripe -

plated on leaf shaped
green dish

Kkakdugi is a very easy and quick Kimchi to make – just in 30 minutes so.
So, if you have never made Kimchi before, this is a great one to start with.

Course Kimchi
Cuisine Korean
Keyword pickles, preserved, side dish, spicy
KoreanCategory Kimchi (김치)

Prep Time 20 minutes

Cook Time 10 minutes
Total Time 30 minutes

Servings 64 servings
Calories 10kcal
Author JinJoo Lee

Ingredients
1 large Korean radish

Brine
2 Tbsp water
3 Tbsp Korean Cheonilyeom Sea Salt
2 Tbsp sugar

Sweet Rice Flour Paste

10 Tbsp water
1 Tbsp sweet rice flour

Seasoning
5 Tbsp sweet rice flour paste
3 Tbsp Korean chili powder
2 Tbsp garlic
1 1/2 tsp ginger
4 tsp saewoojeot
2 Tbsp myeolchi aekjeot or kkanari aekjeot
1 Tbsp Korean cheonilyeom sea salt
1 Tbsp sugar
1 Tbsp green plum syrup (maeil syrup)

Instructions
1. Make sweet rice flour paste by mixing 10 Tbs water and 1 Tbs sweet rice flour with a whisk.

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Kkakdugi - Korean Cubed Radish Kimchi - Kimchimari https://kimchimari.com/kkakdugi-cubed-radish-kimchi-recipe/

Bring to boil and then simmer for 7-8 minutes, stirring frequently to ensure there are no
lumps. Let it cool.
2. Peel radish with a peeler and cut into 1.2 inch disks. Then cut into cubes like so -
3. In a bowl, mix 2 Tbs water and 2 Tbs Cheonilyeom Salt.
4. Add radish cubes to bowl with brine. Toss radish cubes to make sure everyone is evenly
coated with the brine.
5. Let radish cubes pickle for 20 minutes.
6. In another bowl (big enough to mix radish), add cooled sweet rice flour paste, chili powder,
garlic, ginger, sugar, saewoojeot and myeolchi aekjeot or kkanari aekjeot and green plum
(maesil) syrup. Set aside.
7. Drain radish from 5, discard the brine. Do not rinse radish.
8. Add pickled radish to the bowl with seasoning and mix.
9. Put in a container or jar, leave it out at room temperature for 1 -2 days until the top is
bubbling. Put in fridge and serve cold.

Notes
The size of the radish cubes for Kkakdugi comes in all different sizes. On the average, the size
ranges from the very dainty 0.5 in (1.2 cm) to a hefty 1 in (2.5 cm) cube.
Add some gat 갓 (green mustard greens) to Kkakdugi and it will add extra zing to it.
PLEASE use Cheonilyeom 천일염 (Korean Coarse Sea Salt aged for 1000 days with bittern
removed) when making Kimchi. It is not enough to just use coarse Sea Salt because non-
Korean coarse sea salt will have different salinity and will not have the bittern removed which
can make your Kimchi bitter.

Nutrition
Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 187mg |
Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered
at the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site,
please modify or re-write the recipe and link back to this post as the original source. Thank you.

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