Kkakdugi (Cubed Radish Kimchi)

Name: Kkakdugi (Cubed Radish Kimchi)
Total time: 1 h
Yield: 12
Cuisine: Korean
Ingredients: 1 large (about 1.5 kg) Korean radish (mu), peeled; 2 tbsp Coarse sea salt; 1 tbsp Sugar; 4 tbsp Gochugaru (Korean chili flakes); 2 tbsp Garlic, minced; 1 tsp Ginger, minced; 1 tbsp / 1 tbsp Salted shrimp (saeujeot) and fish sauce; 3 stalks Green onions, chopped

Crisp cubes of Korean radish tossed in a bright chili seasoning — the crunchy, refreshing kimchi that partners soups and grilled meats.

Источник

Автор рецепта Korean home kitchens · 🏺 Традиционное

Korean home-style / 한국 가정식 — A cubed-radish kimchi documented since the late Joseon period; by tradition its creation is credited to the royal kitchen, where a princess is said to have first served diced radish kimchi. It remains a staple side, especially loved alongside ox-bone soups like seolleongtang.

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Смотри, как это готовят · 3 видео

Korean Food Recipe KindaSortaSimple Crazy Korean Cooking

⏱ 60 мин🍽 12 порций🔥 35 ккал🇰🇷 Южная Корея🌶️🌶️

Без глютенаБез молочного

Ингредиенты

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Приготовление

Cut the radish into bite-size 2 cm cubes as even as you can, so they salt and ferment at the same rate.
Toss the cubes with the salt and sugar and leave 30 minutes, turning once, until they release liquid and lose their raw stiffness.
💡 Don't rinse afterward — pour off most of the liquid but keep a few spoonfuls; that brine seasons the paste.
Add the gochugaru first and mix until the cubes glow red — a head start lets the color set.
Fold in the garlic, ginger, salted shrimp, fish sauce and green onions until everything is evenly coated.
Pack into a jar, press down so brine rises over the top, and leave at room temperature 1 day before chilling.

💡 Советы

Winter radish is denser and sweeter and makes the crispest kkakdugi.
A day or two in the fridge lets the flavor round out; it keeps for weeks and only gets tangier.