Crunchy Korean Radish Kimchi Recipe

Korean Radish Kimchi Recipe

Today, I am sharing the secret recipe for refreshing and sweet-and-sour Korean Radish Kimchi, Kkakdugi.

This fantastic side dish elevates the flavor of soups and is known for its crunchy texture and savory broth. The Korean Radish Kimchi-Kkakdugi recipe I’m introducing today is a simple home version that maximizes its flavor, allowing you to easily recreate the taste of Kkakdugi at home.

Ingredients

(Measurement: paper cup, tablespoon)

Ingredients for Pickling Radish

• Radish: 3kg (about 2 large radishes)
• Salt: 2/3 cup
• Corn syrup: 1 cup (about 180ml)
• Mirin: 1 cup (about 180ml)
  
  

Seasoning Ingredients

• Onion: 1/2
• Green onion: 1
• Ginger: 20g (about 3 pieces)
• Minced garlic: 3 tablespoons
• Shrimp paste: 2 tablespoons (only the shrimp, no liquid)
• Red pepper powder: 1 cup
• Anchovy sauce: 3 tablespoons
• Soy sauce: 3 tablespoons
• Plum extract: 1/2 cup (about 90ml)
• Water: 1 cup (about 180ml)
• Cold rice: 100g (about 1/2 cup)
  
  
  

Cooking Process

1. Cut the radish (3kg, about 2 large radishes) into 1cm thick slices, then dice them into slightly larger than bite-sized pieces.

2. In a bowl, combine the radish with 2/3 cup of coarse salt, 1 cup of corn syrup (about 180ml), and 1 cup of mirin (about 180ml). Mix well and let it marinate for a total of 2 hours.

   • Adding corn syrup helps maintain a crunchy texture in the radish (sugar cannot replace it).
   • Turn the mixture every 30 minutes to ensure even marination.
     
     

3. After 2 hours, strain the radish to remove any excess moisture.

4. In a blender, combine the following ingredients and blend until smooth

   1. Onion: 1/2

   2. Green onion: 1

   3. Ginger: 20g (about 3 pieces)

   4. Minced garlic: 3 tablespoons

   5. Shrimp paste: 2 tablespoons (only the shrimp, no liquid)

   6. Red pepper powder: 1 cup

   7. Anchovy sauce: 3 tablespoons

   8. Soy sauce: 3 tablespoons

   9. Plum extract: 1/2 cup (about 90ml)

   • Plum extract provides a richer sweetness than sugar, but if unavailable, you can substitute it with 3 tablespoons of sugar.

   10. Water: 1 cup (about 180ml)
       
   11. Cold rice: 100g (about 1/2 cup)
       
       

5. Pour the blended seasoning over the drained radish and mix well.

6. Let it ferment in the refrigerator for 3 days, and it’s ready to serve.