Recipes - Korean

Gak Dugi (Korean Kimchi Radish)
Gak Dugi - 5 simple and easy Korean dinner recipes


Gak dugi is radish Kimchi which is an extremely popular Korean delicasy. It can be eaten as a salad, or served as a side. This spicy relish is also used in soups.
Cooking Time: < 15mins
Serves:3 to 4
Total time: > 120mins
Course: Side
Cook Method: Pickle
Cuisine: Korean









Ingredients:

2 Korean radish (cut into 2 cm cubes)
¼ cup sea salt
2-3 tbsp sugar
1 cup kochugaru (Korean chilli powder)
4 cloves garlic
1.5cm ginger
1 onion
2 tbsp salted shrimp
2 tbsp fish sauce
4 green onions (sliced)
2-3 tbsp glutinous rice powder
¾ cup water




Steps:
  1. Add salt to radish in a big bowl and mix well. Leave for about 30 mins.
  2. Add rice powder to cold water in a saucepan and mix until flour is dissolved. Bring flour mixture to a boil, stirring constantly. Cook until mixture comes to a paste. This should take about 2 mins. Let this cool.
  3. Mix chilli powder to the cooled rice paste. Set aside.
  4. Blend garlic, ginger, shrimp paste, fish sauce and half the onions. Set aside. Cut rest of onions into 2cm dices. Set aside this garlic mixture.
  5. Drain radish well in a colander. Mix in the chilli powder mixture to the radish in a large bowl. Leave for at least 5 mins.
  6. Mix in blended garlic mixture to radish as well as diced onions. Gently mix in sugar and green onions to radish. Season with extra salt and sugar if needed.
  7. Pour kimchi into a clean, good quality Tupperware container or glass jar and leave to ferment at room temperature for at least 2-3 days. After this, keep radish kimchi in the fridge.

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Gak Dugi (Korean Kimchi Radish)

Gak Dugi (Korean Kimchi Radish)

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Gak dugi is radish Kimchi which is an extremely popular Korean delicasy. It can be eaten as a salad, or served as a side. This spicy relish is also used in soups.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: > 120mins
Course: Side
Cook Method: Pickle
Cuisine: Korean
Ingredients

2 Korean radish (cut into 2 cm cubes)
¼ cup sea salt
2-3 tbsp sugar
1 cup kochugaru (Korean chilli powder)
4 cloves garlic
1.5cm ginger
1 onion
2 tbsp salted shrimp
2 tbsp fish sauce
4 green onions (sliced)
2-3 tbsp glutinous rice powder
¾ cup water

Instructions
  1. Add salt to radish in a big bowl and mix well. Leave for about 30 mins.
  2. Add rice powder to cold water in a saucepan and mix until flour is dissolved. Bring flour mixture to a boil, stirring constantly. Cook until mixture comes to a paste. This should take about 2 mins. Let this cool.
  3. Mix chilli powder to the cooled rice paste. Set aside.
  4. Blend garlic, ginger, shrimp paste, fish sauce and half the onions. Set aside. Cut rest of onions into 2cm dices. Set aside this garlic mixture.
  5. Drain radish well in a colander. Mix in the chilli powder mixture to the radish in a large bowl. Leave for at least 5 mins.
  6. Mix in blended garlic mixture to radish as well as diced onions. Gently mix in sugar and green onions to radish. Season with extra salt and sugar if needed.
  7. Pour kimchi into a clean, good quality Tupperware container or glass jar and leave to ferment at room temperature for at least 2-3 days. After this, keep radish kimchi in the fridge.

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