Cubed Radish Kimchi

Name: Cubed Radish Kimchi (Kkakdugi)
Yield: Makes about 2.2 litres (4 pints)
Cuisine: American
Ingredients: 1.3 kg (3 lb) Korean white radish (mu) (about 1 large), peeled and cut into 2-2.5 cm (¾–1 in) cubes; 1.3 kg (3 lb) Korean white radish (mu) (about 1 large), peeled and cut into 2-2.5 cm (¾–1 in) cubes; 2 tbsp coarse sea salt; 1 tbsp sweet rice flour; ⅓ red pepper, deseeded and chopped; ¼ small onion, chopped; 5 cloves garlic; 2 fresh Korean red chillies or Fresno chillies, chopped (optional); 2 fresh Korean red chillies or Fresno chillies, chopped (optional); 3 tbsp gochugaru (Korean chilli flakes); 3 tbsp gochugaru (Korean chilli flakes); 2 tsp salted shrimp (saewoo jeot), rinsed; 2 tsp salted shrimp (saewoo jeot), rinsed; 2 tsp fish sauce; 2 tsp sugar, or ⅙ Asian pear or other firm but ripe pear, peeled and chopped; 2 tsp sugar, or ⅙ Asian pear or other firm but ripe pear, peeled and chopped; 2 tsp sugar, or ⅙ Asian pear or other firm but ripe pear, peeled and chopped; 1 (2 cm/¾ in) knob fresh ginger, peeled and sliced; 3 spring onions, cut into 5 mm (¼ in) pieces

Kkakdugi

Preparation info

Makes about
2.2
litres

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

Kkakdugi is probably my favourite of all kimchis due to its serious crunch factor and the addition of rice flour, which gives the sauce a nice thickness and body. This recipe was shared by Young Sook Kim of River Edge, New Jersey, who makes it both for family and in huge quantities for her church fund-raisers. I first tried it at my friend and co-author, Vivian Jao’s house, and when I couldn’t stop eating it, I just had to have the recipe.

Ingredients

Asia
Americas
Korea
United States
River Edge
New Jersey
Fish course
Gluten-free
Pescatarian

Ingredients

Method