Korean Radish Kimchi Recipe (Kkakdugi) | 깍두기

Andrea Riddle
19 Aug, 2022

Kkakdugi (깍두기) is a variety of kimchi made from diced radish, typically Korean radish (mu) or daikon. It is a staple in Korean households and is known for its crunchy texture and robust, spicy, and slightly sweet flavor. Unlike the more commonly known Napa cabbage kimchi, Kkakdugi offers a distinctive bite and a refreshing taste that complements a wide array of dishes.

Kkakdugi is deeply rooted in Korean culinary tradition, often served as a side dish in homes and restaurants alike. Its origins can be traced back to the early days of kimchi-making, where the need to preserve vegetables for the long winter months led to the development of various kimchi types. Kkakdugi, with its unique preparation and taste, has become a beloved part of Korean meals.

Characteristics of Kkakdugi


Texture: The most defining feature of Kkakdugi is its satisfying crunch. The firm texture of the radish remains intact through the fermentation process, providing a delightful contrast to softer dishes.

Flavor: Kkakdugi is known for its complex flavor profile. The radish itself has a mild sweetness that balances beautifully with the spicy and savory notes from the gochugaru (Korean red chili pepper flakes) and fish sauce. The fermentation process adds a tangy depth, enhancing the overall taste.

Versatility: This kimchi variant is incredibly versatile. It pairs wonderfully with a variety of Korean dishes, from rice to soups and stews, adding a refreshing and spicy kick to each bite. It's also great on its own as a palate cleanser.

Tips for Making Kkakdugi


Radish Selection: Choose fresh, firm Korean radishes for the best texture and flavor. The quality of the radish significantly affects the final product.

Fermentation Control: Keep an eye on the fermentation process. The ideal room temperature for fermentation is around 20-22°C (68-72°F). If it’s too warm, the Kkakdugi may ferment too quickly and become overly sour.

Spice Level Adjustment: Feel free to adjust the amount of gochugaru to suit your taste preference. For a milder version, reduce the chili flakes slightly.

Storage: Store your Kkakdugi in an airtight container to maintain its freshness and flavor. It will continue to ferment slowly in the refrigerator, developing more complex flavors over time.

Serving Suggestions

  • As a Side Dish: Serve it alongside steamed rice and other banchan (side dishes) for a balanced Korean meal.
  • With Grilled or Braised Dishes: Its crisp texture and tangy flavor are a perfect match for grilled or braised dishes, providing a refreshing contrast.
  • In a Wrap: Use it as a filling for lettuce wraps along with other vegetables and sauces for a healthy and delicious bite.

Korean Radish Kimchi Recipe (Kkakdugi)

Kkakdugi (깍두기) is a variety of kimchi made from diced radish, typically Korean radish (mu) or daikon. It is a staple in Korean households and is known for its crunchy texture and robust, spicy, and slightly sweet flavor.
5 from 2 votes
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Servings4

INGREDIENTS

  • Korean radish (mu): 1 large, about 4 pounds
  • Salt: 3 tablespoons
  • Sugar: 1 tablespoon
  • Korean red chili pepper flakes (gochugaru): 5 tablespoons
  • Fish sauce: 3 tablespoons
  • Minced garlic: 2 tablespoons
  • Minced ginger: 1 tablespoon
  • Chopped green onions: 3-4
  • Korean salted shrimp (saeujeot): 1 tablespoon (optional)
  • Water: 1 cup

INSTRUCTIONS
 

  1. Clean and Cut the Radish: Wash the radish thoroughly. Peel it if the skin is tough. Cut it into 1-inch cubes. The uniformity in size ensures even fermentation and flavor absorption.
  2. Salting the Radish: In a large bowl, sprinkle the radish cubes with salt and sugar. Mix well to ensure all pieces are evenly coated. Let it sit for about 30 minutes to draw out excess water, which helps in the fermentation process and enhances the crunchiness.
  3. Prepare the Paste: In a separate bowl, combine the gochugaru, fish sauce, minced garlic, minced ginger, and optionally, the Korean salted shrimp. Mix these ingredients until you get a consistent paste.
  4. Mix Radish with Paste: After the radish has released some water, drain any excess liquid. Add the radish cubes to the kimchi paste, making sure each piece is well coated. This is crucial for an even flavor throughout your Kkakdugi.
  5. Add Green Onions: Add the chopped green onions to the mixture and mix gently.
  6. Jar the Kkakdugi: Transfer the coated radish cubes into a clean, airtight container. Press down to remove air pockets and ensure the radish is submerged in its own juices. Leave some space at the top of the container to allow for expansion during fermentation.
  7. Ferment: Let the Kkakdugi sit at room temperature for 1-2 days, depending on the ambient temperature. You'll notice bubbles forming, indicating fermentation. After this initial period, transfer the container to the refrigerator to slow down the fermentation process.
Serving: Enjoy: Kkakdugi can be eaten fresh or after fermenting for a few days, allowing the flavors to develop further. It pairs beautifully with rich and savory Korean dishes, adding a refreshing crunch and a burst of spicy, tangy flavor.

Tried this recipe?Let me know how it was!

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