Kkakdugi (Cubed Radish Kimchi). Daikon radish, fish sauce, garlic, ginger, green onion, hot pepper flakes, korean radish, salt, sugar. Kkakdugi (깍두기) is a kimchi made with Korean radish, mu (or moo, 무). 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 Cook Kkakdugi (Cubed Radish Kimchi) using 21 ingredients and 19 steps. Here is how you cook it.

Ingredients of Kkakdugi (Cubed Radish Kimchi)

Lets Go Prepare 1 of Daikon radish.
It's 16 grams of Salt.
What You needis 15 of ★ Small dried sardines (niboshi).
Lets Go Prepare 2 of pieces ★ Kombu.
It's 1000 ml of ★ Water.
What You needis 160 grams of ▼ Rice.
It's 23 grams of ▼ Dashi soup stock.
What You needis 100 grams of ◆ Onions.
What You needis 53 grams of ◆ Garlic.
Lets Go Prepare 30 grams of ◆ Ginger.
Lets Go Prepare 5 of ◆ Korean red chili peppers (red).
Lets Go Prepare 90 grams of ◆ Japanese plum extract.
It's 60 grams of ◆ Sardine extract.
Lets Go Prepare 30 grams of ◆ Fermented krill.
Lets Go Prepare 50 grams of ◎ Korean red chili powder (for kimchi).
What You needis 50 grams of ◎ Red chili powder (seasoning).
It's 1/2 bunch of ☆ Green onions.
What You needis 1/2 bunch of ☆ Chinese chives.
What You needis 30 grams of Sugar.
What You needis 12 grams of Salt.
Lets Go Prepare 30 grams of Toasted sesame seeds.

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).

Kkakdugi (Cubed Radish Kimchi) step by step

Thoroughly rinse the daikon radish, and peel the skin with a peeler. Set aside the stalk end and root end. Do not discard..
Chop the daikon radish into 2 cm rounds, dice them into 2 cm square cubes, then place them in a large bowl. Set aside the triangular shaped pieces..
While chopping the daikon into cubes, place the ★ ingredients, the triangular shaped daikon pieces and the root end into a large pot with water to prepare the broth..
Thoroughly rinse the stalk end, and cut the undamaged leaves into 2 cm lengths..
Combine the cubed daikon and the leaves, add salt, lightly toss, and let sit for 1 hour. Do not rub the salt in..
After 30 minutes, gently toss to evenly distribute the salt. Do not rub the salt in..
Turn on the heat under the pot from Step 3, reduce it to medium-low heat after bringing it to a boil, then simmer for 30 minutes to make the broth. Do not let it boil..
After about 1 hour, thoroughly drain the daikon and leaves from Step 6..
After the broth is finished, prepare the yangnyeom. Put the rice in a bowl, pour in the hot broth, then process with a hand mixer..
Process the rice and broth from Step 9 into a thick paste-like porridge, and transfer it to a large bowl..
Prepare the ◆ ingredients to add to the porridge from Step 10. Remove the seeds from the red chili peppers, then roughly chop them with the onion, garlic, and ginger to make them easy to process, then add them to the porridge..
Pulse the porridge with the added ingredients, check to make sure that the red chili peppers are finely processed, then turn off the mixer..
You should be able to buy the Japanese plum extract at a Korean specialty shop. You could also substitute it with sweet syrup or a mild honey, but you will need to adjust the amount of sugar that you add..
Add the plum extract to the porridge from Step 12, mix well, let it sit for 10 minutes, then stir again. Then the yangnyeom is ready..
Place the daikon and leaves from Step 8 into a bowl, chop the ☆ ingredients into 2 cm lengths, add them with 250 g of the yangnyeom from Step 14, and evenly combine..
Gradually mix in the sugar and the salt, and season to taste..
Add the toasted sesame seeds and mix..
It's done! Enjoy the three distinct flavors of freshly pickled kkakdugi, marinated kkakdugi, and sweetly acidic kkakdugi.
Store it in a Tupperware container with a lid, let it sit for a day at room temperature, then store it in the refrigerator from the next day onwards..

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). Who can resist the crunch, refreshing, and perfectly fermented Korean radish kimchi called "Kkakdugi"? One Korean food that I am dying to eat right now is a bowl of hot bone marrow soup (설렁탕, seolleongtang) and. Kkakdugi - Korean Cubed Radish Kimchi.