Kkakdugi (Korean Radish Kimchi) is crunchier and easier to make than the regular wombok kimchi. Get the recipe for this Korean side dish. Recipe by Asian Inspirations.
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
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
1. Cut radish into 2cm cubes and place in a large bowl. Add salt and sugar and mix well. Set aside at room temperature for 1 hr.
2. To make 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 min, 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. Return back to the radish after sitting for 1 hr. Rinse the radish in a colander under cold water for a couple of times, leave 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.
• Eck jut is a lighter style of fish sauce. For a vegetarian version, eck jut may be replaced with soy sauce.
• The amount of Korean chilli flakes use depends of personal taste, quantity may be reduced for a milder taste
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