Kkakdugi, or Korean radish kimchi, is a common banchan (side dish) served with meals such as galbijjim (Korean braised short ribs), gomtang (oxtail soup), or tonkatsu (fried pork cutlet). But it’s delicious with any meal, any day of the week, in my humble opinion! (And it has a delightfully scatological-sounding name, which pleases my inner 12-year old endlessly. Pronunciation: cock-dooki. LOL.)
Being a kimchi, it is a salted, fermented, pickled vegetable – and the result is a tangy, spicy, crispy, salty and a tiny bit sweet, refreshing bite that’s chock full of health benefits such as probiotics, vitamins, and fiber. It’s got the umami factor in spades, and it’s easier than easy (and super affordable) to make! The lactobacillus that are cultivated during the fermentation process aid in digestion and gut health, as well as providing crucially deep, memorable flavor profiles.
Impress your friends, family, and your own mouth with a scrumptious batch of homemade Kkakdugi!
What you’ll need:
1 lb Korean Radish (aka Mu) – cut into 1″ cubes (choose a heavy radish with smooth skin. the higher the ratio of white skin to green skin, the sweeter the radish will taste.) NOTE: if you can’t find Mu, you can substitute Daikon, which is widely available. But if you can get proper Mu, it’s a bit sweeter and more nuanced in flavor.?
1 Tbs Kosher Salt
1 Tbs Honey (or sweetener of your choice)
3-4 Cloves Garlic – finely chopped
1 tsp Ginger – finely chopped
1/3 cup Gochugaru powder (korean red chili flakes.) There is no substitution for this, but if you can’t find them in your local Asian grocery, you can order them on amazon.
2 Tbs Fish Sauce (I love this brand, because it’s just fish, salt, and water – and no creepy additives. If you can’t find (or stand) fish sauce, you can use soup soy sauce, or simply plain soy sauce.)
What you do:
1. Toss the cubed radish with the salt and honey, until well coated. Set aside for 45-60 minutes.
2. In a separate container, mix together the garlic, ginger, gochugaru, and fish sauce.
3. Drain the radish, reserving 1/3 cup of the liquid and add both to the spice mix. Toss well to coat.
4. Pack the radish into a lidded container, trying to eliminate any air pockets. Loosely place the lid on top. ***Don’t put it on tightly, or the container could explode!
5. Leave the kimchi out at room temperature for 1-3 days, depending on your preference. Taste the kimchi once every 1/2 day, and when you feel it’s done, you can transfer it to the refrigerator for storage. We personally prefer ours best when it’s gently fermented, after about 1 full day, but your mileage may vary.
The kimchi will last in your fridge until, basically, the end of time. It will just get more sour, unctuous, and carbonated as it continues to slowly ferment with time. But honestly, this stuff is so damn tasty it won’t last long at all.
PS: my kkakdugi is much more of a brownish-red color than yours will be, so don’t fret. The gochugaru powder I used is from our family estate in Yeoju and is much less vibrantly fire-engine red than most commercial brands. So expect your finished product to look like cubes of delicious hellfire, friends!