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Kkakdugi (Radish Kimchi) is a variety of kimchi made with Korean radish. It is a deliciously spicy and crunchy condiment eaten with steamed rice. | RotiNRice.com
5 from 1 vote

Kkakdugi (Radish Kimchi)

Kkakdugi (Radish Kimchi) is a variety of kimchi made with Korean radish. It is a deliciously spicy and crunchy condiment eaten with steamed rice.
Author : Linda Ooi
Course : Side Dish
Cuisine : Korean
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 2 mins
Total Time 22 mins
Servings : 16
Calories : 25kcal

Ingredients
  

  • 1 medim Korean radish (about 2 lbs/900g)
  • 2 tbsp kosher salt / coarse salt
  • ½ tsp sugar
  • 2 tbsp glutinous rice flour
  • 5 Chinese chives (trimmed and cut into 1½ inch pieces)

For the sauce

  • 1/3 cup Korean red pepper powder / gochugaru (33g)
  • ½ inch ginger (minced) (15g)
  • 5 cloves garlic (minced)
  • 1 tbsp Korean salted shrimp / sauejeot (minced) or fish sauce

Instructions
 

  • Peel radish and cut into ¾ inch cubes. Put in a large bowl, sprinkled with salt and sugar. Mix well and leave at room temperature for about 4 hours.
  • In a small pot, add ½ cup (120ml) water with 2 tablespoon glutinous rice flour. Keep stirring as the water heats up and the mixture thickens. When it reaches pancake batter consistency, turn off heat. Set aside to cool.
    Kkakdugi (Radish Kimchi)-8
  • Prepare the sauce by combining all the sauce ingredients and and ½ cup (120ml) glutinous rice paste (from Step 2) in a large bowl.
  • Drain radish. Pour sauce over radish and mix well. Add Chinese chives and continue to mix until well combined.
    Kkakdugi (Radish Kimchi)-9
  • Store in an air tight container in the refrigerator.

Notes

Kkakdugi can be eaten right away or allowed to ferment in the container. It can be kept up to 4 weeks in the refrigerator.

Nutrition

Calories: 25kcal
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