Kkakdugi (Korean Radish Kimchi)


Kkakdugi (Korean Radish Kimchi)

Kkakdugi (Korean Radish Kimchi)
Kkakdugi Korean Radish Kimchi

"Kkakdugi (Korean Radish Kimchi) is an easy to make crunchy dish. Get the recipe for this Korean side dish. INGREDIENTS 1kg Korean radish or daikon (washed and peeled) 3 spring onions (washed and cut into 2 cm lengths) 2 tbsp raw sugar 2 tbsp rock salt Kimchi Base ½ small brown onion (chopped into small pieces) ½ small red apple (seeds and core removed, cut into small pieces) 3 tbsp eck jut (Korean fish sauce) 1 tbsp minced garlic ½ tbsp minced ginger 4 tbsp gochugaru (Korean chilli flakes) ¼ cup water 1 tbsp rice flour Instructions: "

NotesIt is an extremely good Korean recipe. Anybody can try to cook it.

Serves4 People

Preparation Time20 min

  1. Cut radish into 2cm cubes and add salt and sugar to them. Keep them in normal temperature for some time.

  2. To prepare the kimchi base, blend together the brown onion, red apple and the fish sauce.

  3. In a microwave-safe bowl, mix the water and rice flour together. Microwave for 1 minute, or until the mixture is similar to a mildly runny porridge in texture. Then in a medium-sized bowl, combine the two mixtures along with the minced garlic and ginger.

  4. The radish will be rinsed under cold water for a couple of times and will be left for a few mins to drain any excess water.

  5. In a large mixing bowl, add the radish and mix through 2 tbsp of Korean chili flakes. Add in the chopped spring onions and the prepared kimchi base. Stir through and mix well.

  6. Spoon the radish kimchi into an air tight glass container and leave to stand at room temperature overnight, then move the jar into the fridge.

This recipe was submitted by one of our readers, just like you.

Click Here to Submit Your Recipe!

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I've always loved kimchi. I like the combination taste of sweet and sour. It's not very spicy, I can actually take the spiciness. I like to eat it together with a very rich pork or beef recipe. It removes the meaty taste from your main dish. We usually just buy our kimchi from the grocery store but this Kkakdugi, I want to try to make from scratch. Looks exciting.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Trending Now

Close Window