Easiest Way to Prepare Perfect Kkakdugi (Cubed Radish Kimchi)

Hey everyone, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Perfect Kkakdugi (Cubed Radish Kimchi). It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Kkakdugi (Cubed Radish Kimchi), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kkakdugi (Cubed Radish Kimchi) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can cook Kkakdugi (Cubed Radish Kimchi) using 12 ingredients and 13 steps. Here is how you cook that.

When kimchi was not available at supermarkets (about 25 years ago) I was taught how to make these pickles by a Japanese-Korean friend. Using juicy winter daikon radish, I could make tasty kkakduki. Compared to Japanese chili, Korean chili is sweeter. Usually kkakduki is made with finely powdered chili. You can use it for making hot pots or other dishes, so freeze it until needed. Recipe by kebeibiko

Ingredients and spices that need to be Take to make Kkakdugi (Cubed Radish Kimchi):

1. 1 large Daikon radish
2. 2 tbsp Salt
3. For the sauce:
4. 1 Apple
5. 2 tbsp Korean chili (finely powdered)
6. 3 tbsp Fermented krill (saeujeot) (or fish sauce)
7. 1 clove Finely chopped garlic
8. 1 tsp Minced ginger
9. 1 Japanese leek (white part)
10. 2 tbsp Sugar
11. 1/2 tbsp Salt
12. 1/2 bunch Chinese celery (or garlic chives)

Instructions to make to make Kkakdugi (Cubed Radish Kimchi)

1. [Prep the daikon radish] Peel the daikon radish and cut into 2 cm cubes. Put in a plastic bag and mix evenly with 2 tablespoons of salt. Let sit for 1 to 2 hours. The daikon radish will release a lot of water...
2. Occasionally rub the daikon from outside the bag. Thoroughly drain the daikon in a colander (let sit for about 30 minutes. In Step 4 photo, you can see that 350 ml of water drained from the daikon on the left-hand side).
3. [Prepping the sauce] Grate the apple. Cut the Japanese leek in half lengthways first and slice thinly and diagonally. Cut the Chinese celery into 3 cm widths. Put all the sauce ingredients into a bowl and combine.
4. After the red colour from the chill is evenly distributed, add the daikon. Stir well (if your skin is sensitive, use gloves).
5. Pour the mixture into a storage container and chill in the fridge. You can eat it the following day. After 1 week to 10 days, the flavour will become well rounded. It will not be tart.
6. This photo shows two day-old kkakduki.
7. [Korean powdered chili] You can keep leftovers in the fridge to prevent discolouring.
8. [Fermented krill] You can buy bottled ones at the supermarket and freeze leftovers.
9. You can cook various dishes with it.
10. "Stir-fried Potato with Fermented Krill" https://cookpad.com/us/recipes/145848-potato-fermented-krill-stir-fry
11. "Pale Pink Edamame Bean Rice with Fermented Krill" https://cookpad.com/us/recipes/145337-pink-tinged-fermented-krill-edamame-rice
12. "Pasta Aglio e Elio with Nanohana and Fermented Krill" https://cookpad.com/us/recipes/153061-spaghetti-aglio-e-olio-with-nanohana-and-fermented-krill
13. "Kimchi Hot Pot Sundubu Jjigae-style"

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So that's going to wrap it up with this exceptional food Easiest Way to Prepare Quick Kkakdugi (Cubed Radish Kimchi). Thank you very much for reading. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!