Kkakdugi (Cubed Radish Kimchi). Daikon radish, fish sauce, garlic, ginger, green onion, hot pepper flakes, korean radish, salt, sugar. Kkakdugi is a kimchi made with Korean radish, mu (or moo). It's an easy kimchi to make!
Korean radish (mu or muwoo in Korean) or daikon is used to make this kimchi.
Ingredients: Korean radish (or daikon), salt, sugar, fish sauce, hot pepper Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
You can eat it right away, and.
You can have Kkakdugi (Cubed Radish Kimchi) using 12 ingredients and 13 steps. Here is how you cook it.
Ingredients of Kkakdugi (Cubed Radish Kimchi)
- You need 1 large of Daikon radish.
- You need 2 tbsp of Salt.
- Prepare of For the sauce:.
- You need 1 of Apple.
- It's 2 tbsp of Korean chili (finely powdered).
- You need 3 tbsp of Fermented krill (saeujeot) (or fish sauce).
- It's 1 clove of Finely chopped garlic.
- You need 1 tsp of Minced ginger.
- You need 1 of Japanese leek (white part).
- It's 2 tbsp of Sugar.
- You need 1/2 tbsp of Salt.
- It's 1/2 bunch of Chinese celery (or garlic chives).
Radish kimchi is a kimchi made out of radish and its Korean name is Kkakdugi (깍두기). The name originates from kkakduk sseolgi (깍둑설기) in Korean. It describes the motion of cutting food in cubes. Many Koreans say Kkakdugi made in mid to late autumn (October to December) tastes best as it is.
Kkakdugi (Cubed Radish Kimchi) instructions
- [Prep the daikon radish] Peel the daikon radish and cut into 2 cm cubes. Put in a plastic bag and mix evenly with 2 tablespoons of salt. Let sit for 1 to 2 hours. The daikon radish will release a lot of water....
- Occasionally rub the daikon from outside the bag. Thoroughly drain the daikon in a colander (let sit for about 30 minutes. In Step 4 photo, you can see that 350 ml of water drained from the daikon on the left-hand side)..
- [Prepping the sauce] Grate the apple. Cut the Japanese leek in half lengthways first and slice thinly and diagonally. Cut the Chinese celery into 3 cm widths. Put all the sauce ingredients into a bowl and combine..
- After the red colour from the chill is evenly distributed, add the daikon. Stir well (if your skin is sensitive, use gloves)..
- Pour the mixture into a storage container and chill in the fridge. You can eat it the following day. After 1 week to 10 days, the flavour will become well rounded. It will not be tart..
- This photo shows two day-old kkakduki..
- [Korean powdered chili] You can keep leftovers in the fridge to prevent discolouring..
- [Fermented krill] You can buy bottled ones at the supermarket and freeze leftovers..
- You can cook various dishes with it..
- "Stir-fried Potato with Fermented Krill" https://cookpad.com/us/recipes/145848-potato-fermented-krill-stir-fry.
- "Pale Pink Edamame Bean Rice with Fermented Krill" https://cookpad.com/us/recipes/145337-pink-tinged-fermented-krill-edamame-rice.
- "Pasta Aglio e Elio with Nanohana and Fermented Krill" https://cookpad.com/us/recipes/153061-spaghetti-aglio-e-olio-with-nanohana-and-fermented-krill.
- "Kimchi Hot Pot Sundubu Jjigae-style".
Kkakdugi (깍두기) or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually, it has all the ingredients of kimchi, but the baechu (hangul: 배추; Napa cabbage) used for kimchi is replaced with Korean radish (called mu, 무 in Korean). Kkakdugi - Korean Cubed Radish Kimchi. So, if you have never made The size of the radish cubes for Kkakdugi comes in all different sizes. Who can resist the crunch, refreshing, and perfectly fermented Korean radish kimchi called "Kkakdugi"?
