Discover the tantalizing world of Korean cuisine with kkakdugi, a vibrant cubed radish kimchi that will elevate your meals to a whole new level! This refreshing and crunchy side dish is not only easy to make but also packed with flavor and health benefits. Whether you're a kimchi aficionado or a curious beginner, this simple recipe will have you hooked in no time. Ready to impress your taste buds and your dinner guests? Let's dive into the deliciousness of homemade kkakdugi!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 medium radish, cubed
- 2 tablespoons Korean red pepper flakes
- 1 tablespoon fish sauce
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- Salt to taste
Instructions
- Wash the radish thoroughly and pat dry with clean kitchen towels.
- Cube the radish into uniform 1/2-inch pieces, ensuring consistent size for even fermentation and texture.
- In a large mixing bowl, sprinkle salt over the cubed radish and let sit for 15-20 minutes to draw out excess moisture and begin seasoning.
- While radish is resting, prepare the seasoning paste by mixing Korean red pepper flakes, fish sauce, minced garlic, and minced ginger in a separate bowl.
- Drain any liquid released from the salted radish and gently pat dry with paper towels.
- Add the prepared seasoning paste to the radish cubes and mix thoroughly, ensuring each piece is evenly coated.
- Transfer the seasoned radish into a clean glass jar or airtight container, pressing down gently to remove air pockets.
- Leave the container at room temperature for 24-48 hours to begin fermentation, then refrigerate.
- Kkakdugi can be enjoyed immediately but develops deeper flavor after 2-3 days of refrigeration.
Tips
- Choose the Right Radish: Opt for a medium-sized Korean radish (mu) for the best texture and flavor. If you can't find it, daikon radish is a great substitute.
- Salt is Key: Allowing the radish to sit with salt not only draws out moisture but also enhances the overall flavor. Don’t skip this step!
- Mix Thoroughly: When combining the seasoning paste with the radish, ensure every piece is evenly coated. This will ensure a consistent flavor throughout.
- Fermentation Time: For those who love a deeper flavor, let your kkakdugi ferment for a couple of days in the refrigerator. The longer it sits, the more complex the taste becomes!
- Storage: Use a clean glass jar to store your kkakdugi. Make sure to press down the radish to eliminate air pockets, which can affect fermentation.
- Serving Suggestions: Kkakdugi pairs wonderfully with rice, grilled meats, or as a refreshing topping for noodle dishes. Enjoy it as a side dish or snack!
Nutrition Facts
Calories: 25kcal
Carbohydrates: 5g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
