📝 About This Recipe
Kkakdugi is a beloved cornerstone of Korean cuisine, celebrated for its satisfying crunch and the refreshing, sweet-and-savory profile of the Korean Mu radish. Unlike Cabbage Kimchi, this diced version offers a robust texture that holds up beautifully during fermentation, developing a complex tang that cuts through rich dishes. It is the quintessential companion to hot soups and stews, providing a vibrant pop of color and a probiotic punch to any meal.
🥗 Ingredients
The Radish Base
- 4 pounds Korean Mu Radish (peeled and cut into 1-inch cubes)
- 1/4 cup Coarse Sea Salt (Korean solar salt is preferred)
- 2 tablespoons Granulated Sugar (helps draw out moisture and adds sweetness)
The Porridge (The Binder)
- 1/2 cup Water
- 1 tablespoon Sweet Rice Flour (also known as glutinous rice flour)
Kimchi Paste Seasonings
- 2/3 cup Gochugaru (Korean red chili flakes)
- 1/4 cup Fish Sauce (anchovy or sand lance sauce)
- 2 tablespoons Salted Shrimp (Saeujeot, finely minced)
- 1/4 cup Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1/4 cup Onion (grated or pureed)
Fresh Aromatics
- 5-6 stalks Green Onions (cut into 1-inch lengths)
👨🍳 Instructions
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1
Prepare the radish by peeling the skin with a vegetable peeler. Slice the Mu into 1-inch thick rounds, then cut those rounds into uniform 1-inch cubes.
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2
In a very large mixing bowl, toss the radish cubes with 1/4 cup of coarse sea salt and 2 tablespoons of sugar. Mix well by hand to ensure every cube is coated.
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3
Let the radish sit at room temperature for 45-60 minutes. The salt will draw out the juices, creating a brine at the bottom of the bowl. Toss them every 20 minutes for even curing.
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4
While the radish is brining, make the rice porridge. Combine 1/2 cup water and 1 tablespoon sweet rice flour in a small saucepan over medium heat. Whisk constantly for about 5 minutes until it bubbles and turns into a translucent, thick paste. Remove from heat and let it cool completely.
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5
Prepare the kimchi paste. In a medium bowl, mix the cooled rice porridge with the gochugaru, fish sauce, minced salted shrimp, minced garlic, grated ginger, and pureed onion. Let this sit for 15 minutes to allow the chili flakes to rehydrate and the flavors to meld.
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6
Check the radish. They should be slightly softened but still firm. Drain the radish in a colander, but reserve about 1/2 cup of the salty radish water just in case you need to loosen the paste later.
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7
Briefly rinse the radish once under cold water to remove excess surface salt, then drain thoroughly. Pat slightly dry if they are excessively wet.
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8
Place the drained radish back into the large dry bowl. Add the kimchi paste and the cut green onions.
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9
Wearing food-safe gloves (to prevent chili burn), mix everything thoroughly by hand. Ensure every single cube is vibrantly red and well-coated with the paste.
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10
Taste a cube. It should be slightly too salty and spicy at this stage; the flavor will mellow and balance out as it ferments.
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11
Pack the Kkakdugi into clean glass jars. Press down firmly as you pack to remove air pockets. Leave at least 2 inches of headspace at the top, as the kimchi will expand and release juices as it ferments.
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12
Wipe the rims of the jars and seal tightly. Leave the jars at room temperature in a cool, dark place for 1 to 2 days depending on the warmth of your kitchen.
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13
Once you see tiny bubbles forming on the sides of the jar and it smells pleasantly sour, move the jars to the refrigerator. It is best enjoyed after 1 week of cold fermentation.
💡 Chef's Tips
Always use Korean Mu radish if possible; Daikon is a secondary substitute but is more watery and less crunchy. Do not skip the rice porridge step as it helps the seasoning stick to the smooth surface of the radish cubes. If you prefer a vegan version, replace the fish sauce and salted shrimp with soy sauce and a pinch of kelp powder. Ensure your jars are sterilized to prevent bad bacteria from spoiling the fermentation process. Press the radish down into its liquid every time you take some out to serve; this keeps the remaining radish from drying out or molding.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of Seolleongtang (Ox Bone Soup) for the most classic pairing. Enjoy as a crunchy side dish with Galbi-tang (Short Rib Soup) or any rich beef broth. Use the over-ripened Kkakdugi and its juice to make a spicy Radish Kimchi Fried Rice. Pair with Korean Fried Chicken to provide a refreshing, acidic contrast to the fried coating. Serve with simple white rice and a sheet of toasted seaweed (Gim) for a quick, healthy snack.