We love kimchi! One of our favorite kimchi is the Kkakdugi or Cubed Korean Radish Kimchi. If you are familiar with the Filipino Burong Labanos (Fermented Radish), this is the Korean version of it. It has that crunch from the radish, the sour taste from the fermentation plus a bit of sweetness and some garlicky spicy kick from the seasoning. It is very easy to make. Here’s my Easy Korean Radish Kimchi Recipe:
Easy Korean Radish Kimchi Recipe
Ingredients:
Brine
- 2 kg Korean Radish
- 1/4 c rock salt (coarse)*
Seasoning
- 1.5 Tbsp chili powder **
- 2 Tbsp minced garlic (about 6-7 cloves)
- 1/2 tsp minced ginger
- 3 Tbsp fish sauce
- 1.5 Tbsp sugar
- 2 leeks sliced thinly***
Procedure:
- Clean the radishes by washing with water and scrubbing the skin.
- If radishes are fresh and crisp with thin smooth skin, no need to peel. Only peel the radishes when skin is too thick or rough.
- Cut the radishes into 1/2 – 1 inch thick discs, then cut into 1/2 – 1 inch cubes. Place in a large bowl.
- Add the salt into the radish cubes. Mix well making sure that all the radish are properly salted. Let it sit for 40 minutes to an hour making the radishes release some liquid.
- In small bowl mix all the ingredients for the seasoning (except the leeks) to make a paste.
- Drain the salted radish cubes in a colander, discard the liquid. Do not rinse. Place the drained radish cubes in a large bowl.
- Add the seasoning paste and the leeks.
- Mix well until all the radish cubes are coated with the seasoning.
- Store in an airtight container. Keep at room temperature for 1-2days. Refrigerate afterwards. Serve cold.****
Notes:
*I used coarse rock salt, you can use finer salt but adjust the amount (less salt if finer type is used).
**I used chili powder in this recipe but you can use red pepper flakes. Do take note that chili powder is spicier than the red pepper flakes. Also, using red pepper flakes (Gochugaru) will make your kimchi more red. Remember, it is better to put in less at the start, you can always add more if needed.
***You may use spring onions, scallions, chives, or even thinly sliced white onions as substitute for leeks.
****Kkakdugi will taste best after 3-4 days in the fridge when flavors are fully developed and the texture is still crisp. The radishes will get softer after a while, so, it’s better to make just enough to munch on for a week so the radishes will still have that crunch.
This recipe was adapted from koreanbapsang. I hope you get to try this Easy Korean Radish Kimchi Recipe and enjoy it with your family. You may try eating Kkakdugi with fried or grilled meat, rice, noodles, come to think of it, it can be eaten with anything. Stay healthy and safe! 🙂