📝 About This Recipe
Kkakdugi is a beloved staple of Korean temple and home cooking, famous for its addictive crunch and vibrant, ruby-red glaze. Made from sturdy Mu (Korean radish), this kimchi offers a refreshing sweetness that balances the bold heat of gochugaru and the deep umami of fermented fish sauce. It is the quintessential companion to hot soups and stews, providing a crisp, cooling contrast that cleanses the palate with every bite.
🥗 Ingredients
Main Ingredients
- 4 pounds Korean Radish (Mu) (peeled and cut into 1-inch cubes)
- 1/4 cups Coarse Sea Salt (specifically Korean brining salt if available)
- 2 tablespoons Granulated Sugar (used during the initial salting to enhance crunch)
- 6-8 stalks Green Onions (cut into 1-inch lengths)
The Porridge Base
- 1/2 cups Water
- 1 tablespoon Sweet Rice Flour (also known as glutinous rice flour)
Kimchi Paste Aromatics
- 2/3 cups Gochugaru (Korean red chili flakes; adjust for heat preference)
- 1/4 cups Fish Sauce (anchovy or sand lance sauce)
- 2 tablespoons Salted Shrimp (Saeujeot) (finely minced)
- 1/4 cups Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1/4 cup Onion (grated or pureed)
- 1/4 cup Korean Pear (grated (adds natural sweetness and enzymes))
👨🍳 Instructions
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1
Prepare the radish by peeling and cutting it into uniform 1-inch cubes. Place the cubes in a large non-reactive bowl.
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2
Sprinkle the sea salt and 2 tablespoons of sugar over the radish cubes. Toss thoroughly by hand to ensure every cube is coated. Let it sit at room temperature for 45-60 minutes.
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3
While the radish brines, make the rice porridge. In a small saucepan, whisk together the water and sweet rice flour. Simmer over medium-low heat, stirring constantly until it thickens into a translucent paste. Remove from heat and let it cool completely.
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4
Prepare the kimchi paste: In a medium bowl, combine the cooled rice porridge, gochugaru, fish sauce, minced salted shrimp, minced garlic, grated ginger, grated onion, and grated Korean pear. Mix until it forms a thick, uniform red paste.
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5
Check the radish. They should have released a significant amount of liquid and look slightly shrunken. Drain the radish in a colander, but DO NOT rinse them. Reserve about 1/4 cup of this salty radish water.
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6
Transfer the drained radish back into the large bowl. Add the kimchi paste and the cut green onions.
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7
Put on food-safe gloves to prevent chili burn. Use your hands to thoroughly massage the paste into the radish cubes until every piece is vibrantly red.
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8
Taste a piece of radish. If it feels too dry, add a splash of the reserved radish water. If it needs more salt, add a touch more fish sauce or a pinch of salt.
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9
Pack the kkakdugi into a clean glass jar or airtight container. Press down firmly as you pack to remove air pockets, leaving at least 2 inches of headspace at the top for fermentation gases.
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10
Wipe the rim of the jar clean and seal tightly. Let the jar sit at room temperature in a cool, dark place for 1 to 2 days depending on the warmth of your kitchen.
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11
Check for fermentation: Look for small bubbles on the sides of the jar and a pleasant, sour aroma. Once it reaches this stage, move it to the refrigerator.
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12
Allow it to cold-ferment in the fridge for another 3-5 days for the best flavor development before serving.
💡 Chef's Tips
Always use Korean Mu if possible; it is denser and sweeter than Daikon, which can become soft when fermented. Don't skip the rice porridge—it acts as the 'glue' for the spices and provides food for the healthy lactobacillus bacteria. If you don't have Korean Pear, use a sweet Fuji apple or a Bosc pear as a substitute. Wear gloves! The gochugaru can stain your hands and cause a lingering spicy burn on sensitive skin. Press the radish down every time you take some out of the jar to keep the remaining cubes submerged in brine, which prevents spoilage.
🍽️ 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-based broth. Dice up over-fermented Kkakdugi and use it to make a spicy, crunchy Radish Kimchi Fried Rice. Pairs beautifully with a cold glass of Makgeolli (Korean rice wine) as a simple 'Anju' or drinking snack. Serve with simple grilled meats like Samgyeopsal (Pork Belly) to cut through the richness of the fat.