Kkakdugi (Cubed Radish Kimchi)
Kkakdugi (Cubed Radish Kimchi) highlights Korean radish and Coarse salt. Its tangy, spicy profile adds a lively contrast to richer dishes.
Instructions
- 1
Cut 500g radish into 2cm cubes.
- 2
Toss with coarse salt and half the sugar, let sit 15 minutes.
- 3
Mix red pepper flakes, fish sauce, salted shrimp, minced garlic, ginger, and remaining sugar.
- 4
Add seasoning to the radish (keep the liquid) and mix thoroughly.
- 5
Add sliced green onion and toss once more.
- 6
Pack tightly in an airtight container, ferment at room temp 1 day, then refrigerate.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Beef & Shiitake Japchae
Beef & Shiitake Japchae highlights sweet potato noodles and beef. The flavors are balanced and slightly sweet, with a satisfying chewy bite.
Mushroom Japchae
Mushroom Japchae highlights sweet potato noodles and shiitake mushroom. The flavors are balanced and slightly sweet, with a satisfying chewy bite.
Broccoli Doenjang Salad
Broccoli Doenjang Salad highlights Broccoli and Doenjang. A light seasoning keeps it bright, fresh, and easy to pair with rice.