[YORI!] How to Make Kkakdugi (Cubed Radish Kimchi)
Yori! is Soompi’s special series on Korean culture and cuisine. Yori means “cooking” or “cuisine” in Korean, and the series will offer simple Korean recipes and honest reviews of the hottest Korean restaurants and cafes. Ever watched your favorite actor chow down on food and wondered if you could cook it up yourself? Or how about wanting to know not only what your Oppa’s new restaurant looks like, but also if the food actually tastes good? Yori! will be your portal to the Korean food scene.
Yori! will kick off with a easy-to-follow recipe for kkadugi, a popular crunchy rendition of the infamous kimchi dish. The recipe is brought to you by “What’s Stewin?“, a food blog run by a Seoulite whose passion lies in cooking and eating.
Anyone familiar with the kimchi making process knows it’s not an easy task. It not only requires a lot of time and effort, but a lot of preparation with a lot of room for error. Kkakdugi, which is a cubed radish kimchi, is one of the more easier kimchi variations to make and it can help give you an easy first foray into kimchi making. Having run out of kimchi a week or so ago, I decided to make my first attempt at making kkakdugi and was pleased by how easy it was and how it turned out. If you ain’t got a Korean umma around and want to make your very own kimchi (or at least one of its many variations) for the first time, why not give this a go? Cold, fermented kkakdugi is a perfect addition to your table during summer time.
4. Mix this all by hand so all the cubed radishes are coated nicely.
Basically, when it’s nice and fermented there should be a few bubbles in the kkakdugi juice and the kkakdugi should give off a nice pungent, slightly sour smell. The longer time passes, the more fermented it gets.
Everyone’s ideal fermented level is a bit different so if this is your first time, taste it every few days to see what your preference is. Careful however, for if you wait too long it’ll get a bit too fermented in which case it’ll be better for making stews or fried rice.
Crunchy, salty, sour and sweet… these cubed radishes make a nice contrast to savory soups and meat dishes. How easy was that?
Who’s hungry? Try the recipe and let us know how it turns out in the comments below. Have a request for a Korean recipe or want us to check out a certain cafe? Let us know that too! Our ears (eyes?) are open!