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Kkakdugi

  • Date06/25/2014
Kkakdugi

Diced radish is soaked in salt water then seasoned with Korean chili powder and various other condiments.

Ingredients 1kg radish (brine: 600ml water, 50ml kosher salt, 3 tbsp sugar), 100g green onions (sub.: chives)

Filling 5 tbsp Korean chili powder, 4 tbsp salted anchovy sauce, 4 tbsp kelp stock, 4 tbsp pear juice, 2 tbsp crushed garlic, 1 tbsp chopped salted shrimp sauce, 2 tsp ginger juice

Making

① Cut radish into 3cm cubes and soak in brine for about 5 hours then drain. (This recipe is for fall/winter radish. Other radish may be bitter and would need to add sugar.)

② Cut green onions about 2cm long.

③ Make filling. (CLOCKWISE ▶ Crushed garlic, ginger juice, salted anchovy sauce, Korean chili powder, pear juice, chopped salted shrimp sauce, kelp stock)

④ After draining cubed radish, mix with filling and green onions.

⑤ Put in air-tight container and leave in refrigerator for 5 to 7 days before serving. (The optimal temperature for preserving kimchi is 5°C.)