Kkakdugi (Radish Kimchi)
Recipe GLPR64fb6b5dbf7517
A bright, crunchy Korean radish kimchi made with Jeju or daikon radish cut into small cubes and seasoned with gochugaru, garlic, ginger, and soy sauce. This refreshing side dish is sweet, spicy, and tangy—perfect as a starter or accompaniment to any meal. Ready to enjoy fresh or after a few hours of fermentation for deeper flavor.
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Ingredients
2 pounds Jeju radish or daikon radish
1 tablespoon Salt
2 tablespoons Sugar
⅛ cup Soy sauce (or kelp-flavored soy sauce)
2 stalks Green onions, chopped diagonally
5 Garlic cloves, minced
½ teaspoon Fresh ginger, minced (or ginger powder)
⅛ cup Gochugaru (Korean red pepper flakes)
Directions
Rinse the radish under cold water and pat dry. Cut the radish into ½-inch cubes, discarding the stem and root ends.
Transfer the radish cubes to a large mixing bowl. Sprinkle with salt and mix gently but thoroughly, allowing the salt to begin drawing out the radish's natural moisture. Let sit for 5 minutes.
Add the sugar to the salted radish and stir to combine well.
In a small bowl, whisk together the soy sauce, minced garlic, and ginger until the sugar partially dissolves and the mixture is well combined.
Pour the soy sauce mixture over the radish. Sprinkle the gochugaru over the top and gently fold everything together with a spoon or spatula until the radish cubes are evenly coated with the seasoning and the color is uniform throughout.
Stir in the chopped green onions, folding gently to avoid bruising them.
Transfer the kimchi to a clean glass jar or food container. Press down lightly so the radish releases its juices and is partially submerged in liquid. Cover and refrigerate.
Serve immediately for a fresher, crunchier texture, or allow to ferment in the refrigerator for 2–4 hours or longer to develop deeper, tangy flavors. Kkakdugi will keep refrigerated for up to 1 week.
