Authentic Korean Kkakdugi (Radish Kimchi) Recipe

Ingredients

  • 2 pounds of Korean radish or daikon radish
  • 1 tablespoon of salt
  • 1 tablespoon of sugar
  • 1/2 cup of hot pepper flakes (gochugaru)
  • 1 tablespoon of fish sauce
  • 1 tablespoon of minced garlic
  • 2 green onions, sliced

Steps and instructions

  1. Peel the radish and cut it into 1 inch cubes. Place the cubes in a large bowl.
  2. Sprinkle the radish with salt and sugar, and mix well. Let it sit for 30 minutes to draw out water from the radish.
  3. In a separate bowl, combine the hot pepper flakes, fish sauce, minced garlic, and green onions to create the seasoning paste.
  4. After 30 minutes, discard the water that has come out of the radish.
  5. Add the seasoning paste to the radish and mix well, ensuring all pieces are coated evenly.
  6. Transfer the radish to an airtight container. Let it ferment at room temperature for a day or two, checking it regularly. When it tastes to your liking, refrigerate it.
  7. Enjoy your homemade Kkakdugi as a side dish with your meals. It can be stored for up to a month in the refrigerator.

Tools for making

Recipe variations

  • Add carrots: You can add julienned carrots along with the radish to give the Kkakdugi a vibrant color and added crunch.
  • Spice it up: If you like it extra spicy, increase the amount of hot pepper flakes (gochugaru) in the seasoning paste.
  • Sweet and sour: For a tangier flavor, add a tablespoon of vinegar or a squeeze of lemon juice to the seasoning paste.
  • Fruit twist: Some variations include adding diced fruits like pear or apple to the Kkakdugi for a subtle sweetness.
  • Vegetarian option: Replace the fish sauce with soy sauce or tamari to make a vegetarian version of Kkakdugi.
  • Experiment with seasonings: Feel free to experiment with additional seasonings like ginger, sesame oil, or sesame seeds to customize the flavor to your liking.

Recipe overview

Kkakdugi is a beloved Korean side dish, or banchan, that is known for its vibrant color and spicy, tangy flavor. It's a type of kimchi made from diced radish, seasoned with a mix of flavors that include gochugaru (Korean hot pepper flakes), fish sauce, and garlic. This recipe will guide you through the surprisingly simple process of making homemade Kkakdugi.

Start by prepping your radish and letting it sit in a mix of salt and sugar to draw out the water. Meanwhile, you'll prepare the seasoning paste. Once the radish is ready, you simply mix the two together and then let your Kkakdugi ferment for a day or two until it has reached your desired level of tanginess.

Although it takes a few days from start to finish, most of that time is hands-off, and the actual prep work involved is minimal. The result is a flavorful and healthy side dish that you can enjoy with virtually any meal for up to a month, if stored in the refrigerator.

Common questions

  1. Can I use regular radish instead of Korean radish? Yes, you can use regular radish (daikon radish) as a substitute for Korean radish in this recipe.
  2. How spicy is Kkakdugi? The level of spiciness can be adjusted based on your preference. The hot pepper flakes (gochugaru) can be reduced or increased to make it less or more spicy.
  3. How long does it take to ferment? It typically takes 1 to 2 days to ferment at room temperature. However, you can adjust the fermentation time based on your desired taste.
  4. What can I serve Kkakdugi with? Kkakdugi is commonly served as a side dish (banchan) in Korean cuisine. It complements a variety of main dishes and can also be enjoyed on its own.
  5. How long can I store Kkakdugi? Kkakdugi can be stored in the refrigerator for up to a month. Make sure to keep it in an airtight container to maintain its freshness.

Serving dishes and utensils

  • Knife - A sharp knife is essential for peeling and cutting the radish.
  • Cutting Board - Use a sturdy cutting board to safely cut the radish into cubes.
  • Large Bowl - You'll need a large bowl to mix the radish with salt, sugar, and the seasoning paste.
  • Measuring Spoon - Use a measuring spoon to accurately measure the salt, sugar, hot pepper flakes, fish sauce, and minced garlic.
  • Airtight Container - An airtight container is necessary for fermenting and storing the Kkakdugi.

Origin stories

Kkakdugi is a type of kimchi made from Korean radish. It has its origins in the royal palaces of the Joseon Dynasty. The name "Kkakdugi" comes from the sound the radish makes when it is diced - a "kkakduk, kkakduk" sound. Interestingly, it was first made by a royal chef who wanted to eliminate waste by using radish peels. The dish was a hit among the royals, and soon, it spread throughout Korea. Now, it's enjoyed not just in Korea, but all over the world. Despite its royal origins, Kkakdugi is recognized as a humble, comforting food that brings a refreshing crunch to a meal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.