Kkakdugi or cubed kimchi, is made of daikon radish cut into small cubes. It’s one of the most popular Korean side dishes enjoyed by people due to its crispy and bold, spicy, and sour tastes.
It’s delicious, crunchy, and spicy-just spicy enough. Here is how to make it at home.
Even a kimchi lover feels like having something a little different every so often, and Kkakdugi is a fresh and delicious simple wonderful served with rice, soups, or grilled meats.
Here’s a tutorial on making authentic home kimchi, Daikon Kimchi (Kkakdugi). With a handful of simple ingredients and a little patience for fermentation, you’ll enjoy a tasty jar of your homemade kimchi for weeks!
What is Kkakdugi?
Kkakdugi is a version of traditional cabbage kimchi but includes daikon radish instead. Although it is crunchier and less savory, it is indeed quite fascinating.
Both versions follow the common preparation and fermentation process that involves gochugaru or Korean red pepper flakes, garlic, ginger, and salted seafood as flavoring.
why to make kkaekdugi?
Crunchy texture: Unlike more common kinds of softer cabbage kimchi, Kakdugi radish keeps its crunch after fermentation.
Versatility: Kkakdugi pairs well with steamed rice, instant soups such as seolleongtang (ox bone soup), or grilled meats such as galbi (Korean BBQ ribs).
Health benefits: Due to the fermentation process, Kkakdugi has many more probiotics and beneficial bacteria than any other variety of kimchis, hence it is extremely great for gut health.
Here’s a detailed blog post on the Daikon Kimchi (Kkakdugi) Recipe:
Daikon Kimchi (Kkakdugi) Recipe: A Spicy, Crunchy Korean Delight
Kkakdugi is a type of kimchi made with cubed daikon radish. It’s a popular side dish in Korean cuisine, loved for its crunchy texture and bold, spicy, and tangy flavor. If you’ve ever enjoyed kimchi but want to try something a little different, Kkakdugi offers a refreshing alternative, making it a perfect pairing with rice, soups, or grilled meats.
This guide will walk you through making authentic Daikon Kimchi (Kkakdugi) at home. With a few simple ingredients and some fermentation time, you’ll have a delicious batch of kimchi to enjoy for weeks!
What is Kkakdugi?
Kkakdugi is a variation of traditional cabbage kimchi but uses daikon radish (also called Korean radish or mu) instead. It has a crunchier texture and is slightly less pungent than the napa cabbage version. The preparation and fermentation process is similar, involving the use of gochujang (Korean red pepper flakes), garlic, ginger, and salted seafood for flavoring.
Why Make Kkakdugi?
Kkakdugi’s appeal lies in its:
- Crunchy texture: Unlike softer cabbage kimchi, daikon radish retains its crunch even after fermentation.
- Versatility: Kkakdugi pairs beautifully with rice dishes, soups like seolleongtang (ox bone soup), or grilled meats like galbi (Korean BBQ ribs).
- Health benefits: Like all kimchi, Kkakdugi is rich in probiotics and beneficial bacteria from fermentation, making it great for gut health.
Ingredients for Daikon Kimchi (Kkakdugi)
To make a traditional and authentic Kkakdugi, you’ll need the following ingredients:
Main Ingredients:
- 1 large daikon radish (about 2-3 lbs) – peeled and cubed into bite-sized pieces
- 2 tablespoons coarse sea salt – for salting the radish
- 1 tablespoon sugar – to balance out the flavors and aid fermentation
Kimchi Paste:
- 5-6 tablespoons gochujang (Korean red pepper flakes) – adjust to your preferred spice level
- 2 tablespoons fish sauce – or salted shrimp (Peugeot) for a more authentic flavor
- 4 cloves garlic – minced
- 1-inch piece of ginger – peeled and minced
- 2-3 stalks green onions – chopped into 1-inch pieces
- 1 tablespoon rice flour – optional, to thicken the paste
- ½ cup water – for making the rice flour paste (if using)
Optional Ingredients:
- Korean pear or apple – grated, for a slightly sweeter and fruity flavor
- Carrots – julienned, for added crunch and color
Daikon Kimchi (Kkakdugi) Step-by-Step Recipe
Step 1:Radish End Preparation Peel the daikon radish and cut it into cubes: chop it up into small cubes, roughly 1 inch in size. They do not have to be all perfectly uniform but keep them relatively so that they can be salted evenly.
Salt the radish: Place the cubes of radish in a bowl large enough to hold them. Sprinkle coarse sea salt over the cubes. Toss and let stand for about 30-40 minutes, turning occasionally.
This will pull excess moisture out from the radish and make it crunchier. Rinse and drain: Rinse off excess salt from the cubed radish with cold water once it has sat for 30-40 minutes. Drain them well and set aside.
Step 2:Get the pasted end of kimchi ready. Prepare rice flour pastes, if you wish: Mix the rice flour with ½ cup of water in a small saucepan. Cook on medium heat while stirring hard until the mixture thickens up and, on the bottom side, has become oily- it should take around 2-3 minutes, leave it to cool down.
In a large bowl, combine gochugaru, fish sauce or salted shrimp, garlic, ginger, and sugar. If you like it sweet and fruity, you can add grated Korean pear or apple. Add in the rice flour paste, if necessary, then stir everything into a thick paste.
Step 3:Blend the Kimchi, Add the radish cubes: Once the paste is ready, add the drained radish cubes into the kimchi paste. Add chopped green onions and mix everything well, making sure each piece of radish is coated with the spicy mixture. You might need gloves so that the color of your hands doesn’t change.
Pack transfer: Place the coated radish cubes into a clean, airtight glass or plastic container. Use some force to compress the cubes, forcing out as much air pocket as possible. Leave little space between the cubes because of the liquid they will produce when fermenting.
Step 4: Fermentation of the Kkakdugi. Room temperature fermentation: You want to start by leaving this in room temperature for 1-2 days, so the fermentation will start. You will begin to notice the bubbles forming and the smell becomes more savory.
Chill: After 1-2 days, put this in the fridge to slow down the fermentation process. Kkakdugi can be eaten fresh, but the flavors will get much more full over the next week or two as it continues to ferment.
Tips to make the most perfect Kkakdugi Ever
Some control over the spread is also afforded by the amount of gochugaru you use. Of course, if you are looking for a less spicy version, you can reduce the amount of red pepper flakes you use.
Additional gochugaru will spice things up if you need that little something.
Fermentation time: The longer you let it ferment, the sourer and tangier it will be. For freshness, one should devour it a few days after having prepared it. In order for it to be more pungent in flavor, a week or so should pass before it’s ready for consumption.
Storage: Store your kkakdugi in an airtight container. Store it in the fridge, and it lasts quite well for months. The flavor will continue to develop, so feel free to enjoy it over time.
Serve Kkakdugi
Kkakdugi is often served as a side to Korean meals. Here’s how you can eat it:
With rice. The crunchy, spicy flavor of the kkakdugi just goes with a steamed bowl of rice so well.
Serve it with an assortment of comforting, hearty Korean soups such as seolleongtang ox-bone soup or kimchi jjigae kimchi stew.
BBQ match: kkakdugi could be a great companion to many Korean BBQ items such as samgyeopsal (grilled pork belly) or galbi (beef ribs with marinade for spiciness).
Health Benefits of Kkakdugi:
Like other forms of kimchi, kkakdugi is rich in health benefits because it is fermented. Some examples of useful health effects brought about by fermented foods like kkakdugi include the following:
Probiotics: Fermented foods such as kkakdugi are rich in probiotics, which promote a healthy balance for good digestion and healthy gut bacteria.
Vitamins and Minerals: Daikon radish has many vitamins C and plenty of fiber and potassium; hence, it has all of those required to become part of a good diet.
Very low in calorie: Being low in calories and fat, making them perfect for any meal without adding heft.
CONCLUSIONS:
Daikon Kimchi (Kkakdugi) This is a tasty and simple Korean recipe with a refreshing twist on ordinary kimchi. Crisp, bold flavors and health benefits no wonder it’s a staple in any household in Korea – whether you are new to Korean cooking or you have been making kimchi for years.
Enjoy making Kkakdugi at home, trying all kinds of flavors to get the right balance between sweet, spicy, and tart. Extremely versatile; it brings a satisfying crunch and a kick of flavor to any meal!