Kkakdugi : Korean Radish Kimchi Recipe

RecipesSide Dishes

September 29, 2015

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Hi guys!

Today I’m going to share the most easiest kimchi recipe, Kkakdugi!

Kkakdugi is korean radish kimchi and the signature look is the cubed radish.

If you haven’t had made kimchi before Kkakdugi probably the one youshouldto try asyourfirsttry kimchi because it is the easiest kimchi recipe and very easy to success!

Kkakdugi is my hubby’s favorite kimchi and also it is my favorite when I’m eating Korean seaweed soup! 🙂

Hope you guys give this recipe a try sometime soon, since fall radishes are super sweet and delicious!

★5 Stars☆★4 Stars☆★3 Stars☆★2 Stars☆★1 Star☆No reviews

Author: Seonkyoung Longest

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Description

[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/IMG_3900-copy-600×400.png”][/url]

Ingredients

Scale

2 1/2 lb. Korean radish, Moo or Japanese radish Daikon
10 Coves garlic
3 Tbs. Salted shrimp, Saewoojeot
[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.24-PM.png”][/url]
2 oz. Chive or green onion
4 Tbs. Gochugaru, Korean red pepper flakes (Add less if you want mild spiciness)
2 1/2 Tbs. Sugar
1/4 tsp. Salt

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Instructions

Scrap only brown part on radish’s skin with a knife or peel with a potato peeler. rinse under running cold water and cut radish into 1 inch cubes. Set aside.
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Finely chop garlic and salted shrimp and add into a large mixing bowl. Cut chive or green onion into 1 inch long and add into mixing bowl along with rest of ingredients. Mix well with a spoon.
[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.20-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.34-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.39-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.37.48-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.38.19-PM.png”][/url]
Add radish cubes into red mixture, and toss with your hand until moister coming out from radishes, red mixture turning into paste consistency and every single radish cubes are coated with red color evenly.
[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.38.27-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.38.45-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.39.05-PM.png”][/url]
Transfer to a container with thigh seal and leave it on your kitchen counter; let it ferment at room temperature for 12 to 24 hours.(It’s up to you for your taste. Longer fermentation will make kkadugi more sour) After fermentation place Kkakdugi into refrigerator and enjoy it as a side dish! 🙂
[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-29-at-2.39.15-PM.png”][/url]

Kkakdugi

★5 Stars☆★4 Stars☆★3 Stars☆★2 Stars☆★1 Star☆No reviews

Author: Seonkyoung Longest
Yield: 8 1x

Print Recipe

Ingredients

Scale

2 1/2 lb. Korean radish, Moo or Japanese radish Daikon
10 Cloves garlic
3 Tbs. Salted shrimp, Saewoojeot
2 oz. Chive or green onion
4 Tbs. Gochugaru, Korean red pepper flakes (Add less if you want mild spiciness)
2 1/2 Tbs. Sugar
1/4 tsp. Salt

Cook ModePrevent your screen from going dark

Instructions

Scrap only brown part on radish’s skin with a knife or peel with a potato peeler. rinse under running cold water and cut radish into 1 inch cubes. Set aside.
Finely chop garlic and salted shrimp and add into a large mixing bowl. Cut chive or green onion into 1 inch long and add into mixing bowl along with rest of ingredients. Mix well with a spoon.
Add radish cubes into red mixture, and toss with your hand until moister coming out from radishes, red mixture turning into paste consistency and every single radish cubes are coated with red color evenly.
Transfer to a container with thigh seal and leave it on your kitchen counter; let it ferment at room temperature for 12 to 24 hours.(It’s up to you for your taste. Longer fermentation will make kkadugi more sour) After fermentation place Kkakdugi into refrigerator and enjoy it as a side dish! 🙂

Seonkyoung

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6 comments

RafikaOctober 16, 2015 at 8:34 am

Can the salted shrimp replaced by anchovi powder?

RichardJuly 18, 2016 at 4:12 am

Hi Seonkyoung,

We love your videos! How long will the kkakdugi last in the refrigerator?

Thanks for all the great recipes.

PatrickJanuary 3, 2017 at 4:41 pm

I made this yesterday with daikon since my local market doesn’t have moo. 12 hours or so on the counter, then into the fridge to chill this morning. I’m having it for lunch now – delicious!! I’ll have to track down moo now and try that, too!

SeonkyoungJanuary 4, 2017 at 9:15 am

So glad it turned out deliciously!! It’s Korean radish season right now, they are super sweet and crunch!! Perfect to make this Kkakdugi!!

DianaApril 23, 2017 at 6:27 am

Can i skip the salted fish? Or what should i use to replace it with?

SeonkyoungApril 23, 2017 at 9:39 pm

You can, just add extra fish sauce!

Kkakdugi : Korean Radish Kimchi Recipe - Seonkyoung Longest (2024)

FAQs

How long does kkakdugi take to ferment? ›

Kkakdugi is at its best when allowed to ferment slowly for two weeks under refrigeration, following an initial three-day room temperature fermentation. This preserves the crisp texture of the radish and keeps the flavor from becoming aggressively pungent.

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How long does Korean radish kimchi last? ›

Radish kimchi, just like napa cabbage kimchi, can last quite a long time in the fridge and at the minimum 6 months.

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How long do Korean radishes last in the fridge? ›

Whole, unwashed Korean radishes should be wrapped in newspaper and stored in the refrigerator's crisper drawer for 1 to 2 weeks. They can also be stored in a root cellar, where they will keep for several weeks. Korean radishes can be sliced and frozen for later use in soups and stews.

Discover More Details ›

How long does dongchimi last? ›

In Korea dongchimi is usually made just before winter starts, when radish is in peak season and it's firm, crispy, and sweet. But these days you can make it all year round. Keep it in the fridge for 2 to 3 weeks, and when it runs out, make some more.

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What's the longest you can ferment kimchi? ›

The kimchi fermentation process is very short in comparison to making sauerkraut. Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

Keep Reading ›

What happens if you ferment kimchi for too long? ›

Even in the fridge, if fermented long enough, your kimchi will gradually become sour. It's better to make a smaller batch than a big batch if you don't like the sour tang.

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How to make kimchi last longer? ›

Your kimchi will continue to age if kept cool in the refrigerator and away from oxygen, remaining delicious for up to 12 months or even longer.

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How long does radish kimchi take to ferment? ›

Add the radish to the sauce and vegetable mixture, then mix thoroughly. Make sure every piece is coated in the sauce. Transfer to a kimchi container or glass jar and leave to ferment at room temperature for 5 days or until desired sourness is reached. Taste as you go!

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Can kimchi go rancid? ›

That being said, Kimchi will and does go bad when stored incorrectly! It can go rancid and result in Kimchi that smells rotten. Sourness is usually not used as an indication for spoilage as Kimchi naturally ferments to produce good probiotics causing it to become more sour (which we know some of you love!).

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How long does kkakdugi last? ›

How long will the Kkakdugi stay good? Kkakdugi tastes good for up to 3-6 months.

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How can you tell if a radish has gone bad? ›

Radishes that are approximately 1 inch in diameter will be more tender and crisp. Avoid radishes that are soft, dull-colored, and have white or brown scars or black spots; if the radish tops are yellow, limp, or slimy, the radishes are old or have not been refrigerated properly. Remove radish greens before storing.

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Can I eat Korean radish raw? ›

Washing, peeling and cutting it to desired size and doing with it what you want! Raw Korean radish is a bit peppery with a slight sweet tone when it is raw but when its cooked that peppery spiciness disappears.

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How to tell if homemade kimchi has gone bad? ›

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

How long does Seoul kimchi last? ›

It does not go through a heat seal process, so don't be alarmed if you don't hear that “pop.” Lucky Foods Seoul Kimchi is raw and naturally probiotic product. Our Kimchi has a 6 month shelf life if stored in the refrigerator.

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How can you tell if Korean radishes are good? ›

Good Korean radishes are firm and the skin is a little shiny, without any scratches. The tops are pale green halfway down and fade to cream. It's a varietal of the Daikon radish but it's it's shorter, fatter, and heavier, the flesh denser and the leaves a lot smoother. Peak season is late fall.

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How long does kimchi need to ferment? ›

How long does it take to make Kimchi? Allow 1 hour to prepare the kimchi and get it in the fermentation jar. Plus 4 hours waiting while the vegetables salt. It takes 5-10 days to ferment depending on room temperature.

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How long does fermentation usually take? ›

The typical fermentation takes two weeks when making ale and four to eight weeks when making lager. For more on the distinction between the two, see our post going over the difference between ale and lager.

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How long does fermented daikon last? ›

Radishes will ferment a bit faster in the summer than in the winter. A thinner size slice will also ferment faster. I generally julienne them and ferment for around 5-7 days. Store in the refrigerator for a month, or two.

Kkakdugi : Korean Radish Kimchi Recipe - Seonkyoung Longest (2024)