Kkakdugi (Radish Kimchi)

Ingredients:

  • 1/2 lb (1 Kg) daikon radish

  • 1 tbsp (15 mL) salt

  • 1 tbsp sugar

  • 1 tbsp (15 mL) salted fermented shrimp (Saeujot or 1-2 raw fresh shrimp)

  • 3 cloves garlic, grated

  • 1 tbsp (15 mL) ginger, grated

  • 3 tbsp (45 mL) gochugaru

  • 1/3 bunch leek or green onion stalk


Directions:

  1. Peel the daikon and cut into 1-inch cubes. Put the radish cubes in a bowl or strainer and toss with the salt. Allow 30 minutes for the salt to draw out the water. Make sure the water has been removed and discarded.

  2. Cut the leek into 3-4-centimeter pieces. Put the radish in a large mixing bowl and sprinkle the sugar.

  3. Chop the salted fermented shrimp and add it to the gochugaru to the bowl and mix with the radish. Now, add the garlic, ginger, and leeks well. Make sure the salted shrimp and chili flakes and thoroughly coat everything.

  4. You can either let it ferment before eating for a couple of days or serve it right away. Enjoy!

2 views0 comments

Recent Posts

See All

Prep time: 5 min Makes 30 canapes Ingredients: Pico De Gallo 5 Roma tomatoes, diced 1/2 medium red onion, diced 1 small bunch cilantro, finely chopped (about 1/3 cup) 1 jalapeno, finely chopped 1 clov

Prep time: 5 min Total time: 15 min Servings: 5-8 Ingredients: 1 smoked salmon pack 1 small tub Philadelphia cream cheese (soften) 1 box wheat thins (sun-dried tomatoes or your choice) Directions: Cut