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.
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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.

Show Me More ›

How long does Korean radish last in the fridge? ›

Storing & Cooking Information

Storing: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately. Freezing: Cut into smaller pieces. Blanch in boiling water for 2-3 minutes.

Keep Reading ›

How long does Dongchimi last in the fridge? ›

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.

Read The Full Story ›

Are Korean radishes the same as Mooli radishes? ›

White Radish (Daikon, Mooli, Oriental Radish, Japanese Radish, Korean Radish, Chinese Radish) This white variety of the common red Radish comes in various shapes (ranging from the typical long Carrot or Parsnip shape to a fat, round turnip shape), but its properties are the same as the red Radish.

Get More Info Here ›

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.

Know More ›

What is the longest fermentation of kimchi? ›

It ferments in 3–4 days at room temperature or 2–3 weeks in the fridge. During this process, it develops lactic acid bacteria, as well as other beneficial bacteria ( 1 ). Kept at room temperature, kimchi lasts 1 week after opening.

Read On ›

Does kimchi radish go bad? ›

So leaving your Kimchi out of the fridge for a few hours is totally fine (just remember avoid leaving it under direct sunlight!) When refrigerated, Kimchi usually lasts for 3-6months, some times even pass the date of expiry on the container.

Learn More ›

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.

Does Korean pickled radish go bad? ›

Keep refrigerated.

Our pickles are good for over a month, but tastes best within 2-3 weeks. Even after 3 weeks, they don't go bad, they just continue to ferment and change in flavor.

Why did my kimchi go Mouldy? ›

Yeast tends to appear in kimchi when it's exposed to air, allowing small microbes to enter.

Can kimchi go bad in fridge? ›

If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

How long can Korean pickled radish last? ›

Pickles will last about 1 month.

Read On ›

Is daikon and Korean radish the same thing? ›

In fact, the Korean radish is shorter and rounder than the daikon, it has a green neck, its texture is denser and its taste is slightly more pronounced than that of the daikon which has a relatively mild flavour.

Can I use Korean radish instead of daikon? ›

Korean Radishes (Korean Mu)

An excellent substitute for daikon radish, Korean radishes are often used in Korean cuisine, offering a similar taste and crunch.

Read On ›

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.

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? ›

Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours. Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.

Read The Full Story ›

What happens if you ferment kimchi for too long? ›

The longer it ferments, the more sour it will become. Generally, fermenting it for more than a couple of weeks outside the refrigerator is not advised as the lactic acid will continue to work on it in the fridge, albeit more slowly.

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