Kkakdugi (cubed radish kimchi)

Name: Kkakdugi (cubed radish kimchi)
Total time: 60 min
Yield: 8
Cuisine: Korean
Ingredients: 1 kg Korean radish (mu) or daikon, cut into 2 cm cubes; 1 tbsp Coarse sea salt; 1 tbsp Sugar; 4 tbsp Gochugaru (chilli flakes); 2 tbsp Fish sauce; 1 tbsp Saeujeot (salted shrimp), chopped, or extra fish sauce; 1.5 tbsp Garlic, minced; 1 tsp Ginger, grated; 3 Green onions, cut into 2 cm lengths

Mukkidex Kitchen (@mukkidex_kitchen) 公式 · 2026/10/25 · English

Kkakdugi (cubed radish kimchi)、写真1 — AIで作成した画像

8人分60分かんたん

Kkakdugi is the crunchy, juicy kimchi served with seolleongtang and other beef soups. It is also the easiest kimchi to make at home: cubes of Korean radish, a short salting, and a bright red seasoning paste. No cabbage to wrestle with. Choose a firm, heavy radish; daikon works too, though it is a little more watery. Taste a cube after salting: it should be slightly too salty to eat on its own. Leave the jar out for a day to start fermenting, then keep it in the fridge, where it is best after about a week.

材料

Korean radish (mu) or daikon, cut into 2 cm cubes1 kg
Coarse sea salt1 tbsp
Sugar1 tbsp
Gochugaru (chilli flakes)4 tbsp
Fish sauce2 tbsp
Saeujeot (salted shrimp), chopped, or extra fish sauce1 tbsp
Garlic, minced1.5 tbsp
Ginger, grated1 tsp
Green onions, cut into 2 cm lengths3

作り方

Toss the radish cubes with the salt and sugar and leave for 30 minutes, tossing once halfway.
Drain off the liquid but do not rinse. Save 2 tbsp of the liquid.
Mix the radish with the gochugaru first, until every cube is evenly red.
Add the fish sauce, salted shrimp, garlic, ginger, green onions and the saved liquid, and mix well.
Pack tightly into a clean jar, pressing down to remove air. Leave at room temperature for 1 day, then refrigerate.

その他の写真

2. AIで作成した画像
3. AIで作成した画像

図鑑の料理

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投稿者

Mukkidex Kitchen 公式

@mukkidex_kitchen

The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.

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