Kkakdugi (Cubed Radish Kimchi)
Kkakdugi (Cubed Radish Kimchi)

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, kkakdugi (cubed radish kimchi). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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!

Kkakdugi (Cubed Radish Kimchi) is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Kkakdugi (Cubed Radish Kimchi) is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook kkakdugi (cubed radish kimchi) using 12 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Kkakdugi (Cubed Radish Kimchi):
  1. Make ready 1 large Daikon radish
  2. Take 2 tbsp Salt
  3. Prepare For the sauce:
  4. Prepare 1 Apple
  5. Make ready 2 tbsp Korean chili (finely powdered)
  6. Prepare 3 tbsp Fermented krill (saeujeot) (or fish sauce)
  7. Get 1 clove Finely chopped garlic
  8. Prepare 1 tsp Minced ginger
  9. Take 1 Japanese leek (white part)
  10. Get 2 tbsp Sugar
  11. Prepare 1/2 tbsp Salt
  12. Get 1/2 bunch Chinese celery (or garlic chives)

Many Koreans say Kkakdugi made in mid to late autumn (October to December) tastes best as it is. 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). Kkakdugi - Korean Cubed Radish Kimchi.

Instructions to make Kkakdugi (Cubed Radish Kimchi):
  1. [Prep the daikon radish] Peel the daikon radish and cut into 2 cm cubes. Put in a plastic bag and mix evenly with 2 tablespoons of salt. Let sit for 1 to 2 hours. The daikon radish will release a lot of water…
  2. Occasionally rub the daikon from outside the bag. Thoroughly drain the daikon in a colander (let sit for about 30 minutes. In Step 4 photo, you can see that 350 ml of water drained from the daikon on the left-hand side).
  3. [Prepping the sauce] Grate the apple. Cut the Japanese leek in half lengthways first and slice thinly and diagonally. Cut the Chinese celery into 3 cm widths. Put all the sauce ingredients into a bowl and combine.
  4. After the red colour from the chill is evenly distributed, add the daikon. Stir well (if your skin is sensitive, use gloves).
  5. Pour the mixture into a storage container and chill in the fridge. You can eat it the following day. After 1 week to 10 days, the flavour will become well rounded. It will not be tart.
  6. This photo shows two day-old kkakduki.
  7. [Korean powdered chili] You can keep leftovers in the fridge to prevent discolouring.
  8. [Fermented krill] You can buy bottled ones at the supermarket and freeze leftovers.
  9. You can cook various dishes with it.
  10. "Stir-fried Potato with Fermented Krill" - - https://cookpad.com/us/recipes/145848-potato-fermented-krill-stir-fry
  11. "Pale Pink Edamame Bean Rice with Fermented Krill" - - https://cookpad.com/us/recipes/145337-pink-tinged-fermented-krill-edamame-rice
  12. "Pasta Aglio e Elio with Nanohana and Fermented Krill" - - https://cookpad.com/us/recipes/153061-spaghetti-aglio-e-olio-with-nanohana-and-fermented-krill
  13. "Kimchi Hot Pot Sundubu Jjigae-style"

So, if you have never made The size of the radish cubes for Kkakdugi comes in all different sizes. 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. Crunchy cubes of korean radish pickled in a spicy mixture of chili flakes, scallions, ginger and salted brine shrimp. Kkakdugi is a popular kimchi paired with Kimchi comes in all shapes and sizes, but this Kkakdugi (깍두기) made with large Korean radish is a perennial favorite.

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