Kkakdugi
깍두기 · Crunchy cubed radish kimchi with chilli, garlic and spring onion
Kkakdugi (깍두기) is kimchi made from chunky cubes of Korean radish instead of cabbage. It is quicker to make than cabbage kimchi and stays crunchy and juicy, with a sweet, peppery bite. Made all over Korea, it is the classic partner to rich soups and noodles. Traditional versions are seasoned with fish sauce and salted shrimp; here soy sauce and a little grated pear give the same savoury-sweet depth, keeping it vegan. Ready to eat after a day or two of fermenting. Chef's tip: rub in the chilli flakes on their own first, before the wet seasonings. The red then clings to every cube, and the radish keeps its crunch.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 16
Ingredients
For the radish
For the seasoning
Method
0/5 doneStep 1: Toss 3 ⅓ lb Korean radish (mu) with 2 tbsp coarse sea salt and 1 tbsp sugar in a large bowl. Leave for 30 minutes, tossing halfway, until the cubes have released some liquid and bend slightly when squeezed.
30 minStep 2: Drain the radish in a colander, keeping 3 tablespoons of the liquid. Don't rinse it.
Step 3: Mix the radish with 5 tbsp gochugaru (Korean chilli flakes) first and toss until every cube is stained red. This helps the colour stick.
Step 4: Add 6 cloves garlic, 1 tsp ginger, ¼ Asian pear, 2 tbsp soy sauce, 1 tsp sugar, 4 spring onions and the saved liquid and mix well, wearing food-safe gloves.
Step 5: Pack into a clean jar, pressing down to remove air pockets, and leave 3 cm of space at the top. Close and leave at cool room temperature for 1–2 days, until it tastes pleasantly sour and fizzy, then keep in the fridge for up to a month.
Nutrition per serving
- Calories
- 30 kcal
- Protein
- 1 g
- Carbs
- 7 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kkakdugi take?
- About 40 minutes in total.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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