25 / Side Dishes
Kkakdugi
깍두기
Cubed radish is seasoned into a crisp kimchi. Cutting the pieces evenly helps them salt and season at a similar rate.
- Servings
- 큰 병 1개 / 1 large jar
- Preparation
- 40분 + 절이기 / 40 min + salting
- Cooking
- 0분 + 발효 / 0 min + fermenting
In the kitchen
- 01
Cut radish into 2 cm cubes.
- 02
Salt with sugar for 30 minutes; retain a little released liquid.
- 03
Coat first with gochugaru for even color.
- 04
Mix in fish sauce, salted shrimp, garlic, ginger, and chives.
- 05
Pack firmly; ferment about one day at room temperature, then chill.
THE SMALL DETAILS
Cooking tip
Choose firm, heavy seasonal radish for the crispest texture.
Bring it to the table
Serve chilled with seolleongtang, gomtang, or kalguksu.
Adjust seasoning and timing to your ingredients and equipment.