Kkakdugi

Name: Kkakdugi
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5kg Korean radish (mu), in 2cm cubes; 2 tbsp coarse salt and 2 tbsp sugar; 5 tbsp gochugaru (Korean chilli flakes); 6 cloves garlic and 1 tbsp ginger, minced; 3 tbsp fish sauce and 1 tbsp salted shrimp; Spring onions, chopped

깍두기/KKAK-doo-gee/

Also known as: Kkakttugi, Cubed Radish Kimchi, Korean Radish Kimchi

About this dish

Crunchy cubes of Korean radish fermented with chilli flakes, garlic, ginger and fish sauce into a spicy, tangy kimchi.

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Ingredients

🥕1.5kg Korean radish (mu), in 2cm cubes

🧂2 tbsp coarse salt and 2 tbsp sugar

🌶️5 tbsp gochugaru (Korean chilli flakes)

🧄6 cloves garlic and 1 tbsp ginger, minced

🐟3 tbsp fish sauce and 1 tbsp salted shrimp

🌿Spring onions, chopped

Method

Serves 4

Toss the radish with salt and sugar and leave for 30 minutes, then drain without rinsing.

Mix the chilli flakes, garlic, ginger, fish sauce and salted shrimp into a paste.

Toss the radish with the paste and spring onions until evenly red.

Pack into a jar, pressing down to remove air.

Leave at room temperature for 1–2 days to ferment, then refrigerate.

✓ What Makes it Authentic

Kkakdugi is a classic kimchi served with seolleongtang, gomtang and fried chicken, and is often made in autumn when radishes are sweet.

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