QiMeal
Kkakdugi
Kkakdugi · ready in 12 h 55 min · 4 servings · 74 kcal per serving · easy · 7 ingredients
Crunchy cubed Korean radish kimchi with deep red gochugaru, garlic, and fish sauce, traditionally served beside soups, stews, and rice.
- Prep
- 25 min
- Cook
- 12 h 30 min
- Total
- 12 h 55 min
- Serves
- 4
- kcal
- 74
- Difficulty
- easy
Ingredients · 4 servings
- 600 gKorean radish, peeled and cut into 2 cm cubes
- 12 gSalt, for salting
- 12 gSugar
- 24 ggochugaru
- 15 gGarlic, minced
- 35 gFish sauce
- 25 gGreen onion, sliced
Equipment
cutting board, knife, large bowl, colander, gloves, spoon, clean jar, small bowl, serving dish
Instructions
- Prepare Work Area
Gather ingredients, a cutting board, knife, large bowl, colander, gloves, spoon, and clean jar before cutting the radish. · 5 min
What to look for: All ingredients are measured and tools are ready.
- Salt Radish Cubes
Toss radish cubes with salt and 6 g sugar in the bowl, then rest for 30 minutes until glossy liquid collects below. · 30 min
What to look for: Radish looks wet and slightly flexible but still crisp.
- Drain Radish
Drain the salted radish in a colander without rinsing, then return it to the bowl with a light coating of salty moisture. · 3 min
What to look for: Excess liquid is gone and the cubes remain shiny.
- Make Pepper Paste
Mix gochugaru, garlic, fish sauce, and the remaining 6 g sugar until the seasoning forms a thick red paste. · 5 min
What to look for: Paste is deep red and evenly moistened.
- Coat Radish
Add the pepper paste and green onion to the radish, then mix with gloved hands until every cube is coated red. · 7 min
What to look for: Radish cubes are evenly stained and the green onion is distributed.
- Pack For Fermentation
Pack the kkakdugi tightly into a clean jar, pressing down to remove air pockets while leaving 3 cm space at the top. · 5 min
What to look for: Radish is compact and seasoning juices rise around the cubes.
- Ferment And Chill
Ferment at cool room temperature for 12 hours, then chill until lightly sour and juicy, tasting after 1 day. · 12 h
What to look for: Small bubbles appear and the aroma turns pleasantly tangy.
- Serve Cold
Serve the kkakdugi cold in a small dish with rice, soup, or stew, spooning a little red kimchi juice over the top. · 2 min
What to look for: Cubes look glossy, red, and juicy.
Nutrition (per serving)
| kcal | 74 |
|---|---|
| Protein | 2 g |
| Carbohydrates | 14 g |
| of which sugars | 8 g |
| Fat | 1 g |
| of which saturated | 0 g |
| Fibre | 4 g |
| Sodium | 1900 mg |
Nutri-ScoreC
Allergens
Contains: fish
Storage and reheating
- Fridge: up to 21 days
- Freezer: not recommended
- Serve cold from the refrigerator and use a clean spoon each time to preserve the batch.
Ingredient substitutions
Fish sauce
- Soy sauce: Use only if fish sauce is not possible, since the flavor will be less oceanic.
