📝 About This Recipe
Kkakdugi is a beloved staple of Korean temple and home cooking, celebrated for its satisfying crunch and refreshing, sharp tang. Unlike cabbage kimchi, these radish cubes offer a juicy burst of flavor that balances the heat of Gochugaru with the savory depth of fermented fish sauce. It is the ultimate probiotic condiment that transforms a simple bowl of rice or soup into a complex, soul-warming feast.
🥗 Ingredients
Main Ingredients
- 4 pounds Korean Mu Radish (peeled and cut into 1-inch cubes)
- 1/4 cups Korean Sea Salt (coarse grain)
- 2 tablespoons Granulated Sugar (to help draw out moisture and feed fermentation)
- 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)
Seasoning Paste
- 2/3 cups Gochugaru (Korean red chili flakes)
- 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)
👨🍳 Instructions
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1
Prepare the radish by peeling and cutting it into uniform 1-inch cubes. Place them in a large mixing bowl.
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2
Sprinkle the sea salt and sugar over the radish cubes. Toss thoroughly with your hands to ensure every cube is coated. Let this sit for 30-45 minutes until the radish releases a significant amount of water.
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3
While the radish brines, make the porridge. In a small saucepan, whisk the water and sweet rice flour together. 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 seasoning paste by combining the cooled rice porridge, Gochugaru, fish sauce, minced salted shrimp, garlic, ginger, and grated onion in a medium bowl. Mix into a thick, vibrant red paste.
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5
Check the radish. They should be slightly flexible and sitting in a pool of liquid. Drain the liquid into a separate bowl, but do not rinse the radish; you want to keep that salty-sweet essence.
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6
Add the prepared seasoning paste to the bowl of drained radish cubes. Add the chopped 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 they are evenly coated and the color is deep red.
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8
If the mixture seems too dry, add 2-3 tablespoons of the reserved radish brine back into the bowl to reach a moist consistency.
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9
Pack the Kkakdugi tightly into clean glass jars. Press down firmly as you pack to remove air pockets, which can cause spoilage.
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10
Leave at least 1-2 inches of headspace at the top of the jar, as the kimchi will bubble and expand during fermentation.
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11
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.
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12
Check the jar daily. Once you see small bubbles and smell a pleasant, sour aroma, move the jar to the refrigerator. It is best enjoyed after 1 week of cold fermentation.
💡 Chef's Tips
Use Korean Mu radish if possible; it is denser and sweeter than Daikon, which can become mushy. Do not skip the rice porridge step; it acts as the 'glue' for the spices and provides sugars for the lactobacillus to thrive. Always use food-prep gloves when mixing Gochugaru to avoid skin irritation and staining. If you prefer a vegan version, substitute the fish sauce and salted shrimp with soy sauce or a kelp-based broth. Ensure the radish is always submerged in its own juices to prevent mold growth.
🍽️ Serving Suggestions
Serve as a classic side dish (banchan) with Seolleongtang (Ox Bone Soup). Pair with a hot bowl of Juk (Rice Porridge) for a comforting, probiotic-rich breakfast. Serve alongside grilled fatty meats like Samgyeopsal (Pork Belly) to cut through the richness. Enjoy with a chilled glass of Makgeolli (Korean Rice Wine) for a traditional snack pairing. Use the leftover sour brine in stews or as a spicy base for cold noodle dishes.