Basic Korean Home Cooking: Baek Jong-won's Radish Kimchi Recipe: Crisp and Savory!

Baek Jong-won's recipefor makingKorean Kkakdugi (Radish Kimchi), there's no easier way!
Kkakdugi is an essential side dish on the Korean table, combining the crunchy texture of radishwith the deep flavor of the seasoning.
This recipe in particular features Baek Jong-won's secret recipe that even beginners can easily follow, ensuring anyone can make delicious Kkakdugi without fail.
Elevate your home-cooked meals with this Kkakdugi, bursting with savory and sweet and spicy flavors!

Preparing the Ingredients

Pickled Radish

• Radish: 4.5kg
• Flower Salt: 2/3 cup (90g)
• Sugar: 2/3 cup (90g)

Wheat Flour Paste

• Wheat flour: 3 tbsp (30g)
• Water: 2 cups (360g)

Kkakdugi Seasoning

• Green onion: 2 cups (160g)
• Anchovy젓갈 (jeotgal): ½ cup (100g)
• Flower salt: ¼ cup (30g)
• Shrimp젓갈 (jeotgal): 2/3 cup (140g)
• Minced garlic: 1 cup (150g)
• Minced ginger: ¼ cup (30g)
• Sugar: 1 cup (140g)
• Fine red pepper flakes: 1 ½ cups (120g)
• Coarse red pepper flakes: 1 ½ cups (120g)

Instructions

1. Pickling the Radish

1. Preparing the Radish: Wash the radish thoroughly, remove the skin, and cut into 3cm cubes.
(Consistent size ensures even seasoning and cooking time.)
2. Place the cut radish in a large bowl and addflower salt and sugarand mix.
3. Pickle for about 1 hour, stirring a couple of times to ensure even distribution.
4. Drain the pickled radish and set aside in a colander.

2. Making the Wheat Flour Paste

1. In a pot, add wheat flour and water and bring to a simmer over medium heat, stirring constantly.

• Be careful not to form any lumps, and simmer until a smooth consistency is achieved.
  2. Let the finished paste cool to room temperature.

3. Making the Kkakdugi Seasoning

1. Soaking the pepper flakes: Add the coarse red pepper flakes to the cooled wheat flour paste and mix well to soak.

• This process enhances the color and flavor of the pepper flakes.
  2. In a bowl, mix togethershrimp젓갈 (jeotgal), anchovy젓갈 (jeotgal), minced garlic, minced ginger, sugar, and flower salt..
  3. Mix in the fine red pepper flakes and the soaked pepper flakes to complete the seasoning.

4. Mixing the Kkakdugi

1. Rinse the pickled radish and thoroughly remove any excess water.
2. Gently mix the prepared seasoning into the radish, ensuring even coating.

• Gently mix by hand to ensure the seasoning is evenly distributed.
  3. Add the chopped green onions and mix.

5. Storage

1. Pack the Kkakdugi into an airtight container, removing as much air as possible.
2. Allow to ferment at room temperature for about a day, then refrigerate for a deeper flavor.

Tips and Ways to Enjoy Kkakdugi

1. Boosting the Savory Flavor

• Using shrimp젓갈 (jeotgal) and anchovy젓갈 (jeotgal) in the right proportions enhances the depth of flavor in the Kkakdugi.

2. Kkakdugi in Other Dishes

• Kkakdugi complements a variety of Korean dishes, adding a unique flavor to kimchi jjigae (kimchi stew), fried rice, and rice porridge.

3. Kkakdugi Fermentation

• Allowing it to ferment for a day before eating results in a delicious balance of crispness and well-absorbed seasoning.

Complete your Korean table with Baek Jong-won's Kkakdugi!

Baek Jong-won's simple recipemakes it easy to make Kkakdugi at home.
Kkakdugi, an indispensable side dish in Korean cuisine, is a favorite among many with its savory taste and crunchy texture.
Enjoy a healthy and delicious meal with your homemade Kkakdugi!