The magic of kkakdugi lies in its ability to transform the humble radish into a flavor-packed side dish bursting with bold, spicy, and tangy flavors. As the radish ferments, it absorbs the rich seasoning of gochugaru, garlic, and fish sauce, developing a delightful crunch and a refreshing bite that pairs beautifully with any Korean meal. Each piece of kkakdugi delivers a satisfying combination of sweet, salty, and umami notes, making it an irresistible addition to your kimchi repertoire. Whether enjoyed on its own, alongside a hot bowl of rice, or as a zesty companion to grilled meats, kkakdugi is a testament to the transformative power of fermentation and a staple that brings vibrant, authentic Korean flavors to your table.
Ingredients:
- 1 large Korean radish (about 2.5 pounds)
- 3 tablespoons sea salt
- 2 tablespoons sugar
- 5 to 6 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 to 4 green onions, chopped
- 2 tablespoons fish sauce
- 3 tablespoons Korean red pepper flakes (gochugaru)
- 2 teaspoons salted shrimp (saeujeot) or 1 tablespoon fish sauce (optional)
- 1 tablespoon sugar (optional, adjust to taste)
- 1/4 cup water (optional, if mixture is too dry)
Instructions:
- Prepare the Radish:
- Start by cleaning the Korean radish thoroughly under running water. Peel the skin if it is rough or dirty.
- Cut the radish into bite-sized cubes, approximately 1-inch pieces. Place the radish cubes in a large bowl.
- Salting the Radish:
- Sprinkle the radish cubes evenly with 3 tablespoons of sea salt and 2 tablespoons of sugar. Toss well to ensure the radish is evenly coated.
- Let the salted radish sit for about 30 minutes to 1 hour, tossing occasionally. The radish should release some water and become slightly pliable.
- Rinse and Drain:
- After salting, rinse the radish cubes under cold running water to remove the excess salt. Drain the radish cubes well in a colander for about 15 minutes.
- Make the Kimchi Paste:
- In a large mixing bowl, combine minced garlic, minced ginger, chopped green onions, fish sauce, Korean red pepper flakes (gochugaru), and salted shrimp or additional fish sauce if using. Mix well until all ingredients are fully incorporated.
- Mix Radish with Kimchi Paste:
- Add the drained radish cubes to the kimchi paste. Using your hands (wearing gloves to avoid staining and irritation), gently massage the paste into the radish cubes. Ensure that each piece of radish is well coated with the spicy paste.
- Adjust Seasoning:
- Taste the mixture and adjust seasoning if necessary. Add more sugar if you prefer a sweeter kkakdugi or more gochugaru for extra heat. If the mixture seems too dry, add a little water to create a moist consistency.
- Pack and Ferment:
- Pack the seasoned radish cubes into a clean glass jar or an airtight container. Press down firmly to remove any air pockets. Leave some space at the top to allow for expansion during fermentation.
- Cover the container loosely with the lid to allow gases to escape. Let the kkakdugi ferment at room temperature for 1 to 2 days, depending on your preferred level of fermentation and the room temperature. The warmer it is, the faster it will ferment.
- Refrigerate and Store:
- Once fermented to your liking, seal the container tightly and refrigerate. The kkakdugi will continue to ferment slowly in the refrigerator and develop more complex flavors. It is best consumed within 2 to 3 weeks for optimal taste.
