Kkakdugi
This easy kkakdugi recipe makes crunchy, refreshing Korean radish kimchi with daikon, gochugaru, garlic, ginger and a lightly sweet, savoury seasoning. It’s spicy, tangy and delicious alongside Korean soups, rice and grilled meats.
Servings: 8
Calories: 17kcal
Ingredients
- 700 grams White Radish
- 3 tbsp Fish Sauce
- 2 tbsp Garlic
- ½ tsp Ginger
- 1 Spring Onion
Brine
- 2 tbsp Salt
Instructions
- Prepare the ingredients and brine: Wash and peel the daikon radish, then cut it into cubes. Wash and slice the spring onion. Combine radishes with salt in a bowl and let sit for 20-40 minutes to release moisture. Reserve 2 tablespoons of the liquid, then drain the rest.
- Make the paste: In a bowl, mix gochugaru, ginger and garlic paste, soy sauce, and fish sauce to make the paste. Add the paste to the radish and spring onions, mixing well to coat. Store in a glass container on the countertop for 12 hours to start fermentation, then refrigerate.
Nutrition
Calories: 17kcal | Carbohydrates: 1g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Cholesterol: 6mg | Sodium: 790mg | Potassium: 86mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.2mg