Kkakdugi (Cubed Radish Kimchi)
Kkakdugi (Cubed Radish Kimchi)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kkakdugi (cubed radish kimchi). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Daikon radish, fish sauce, garlic, ginger, green onion, hot pepper flakes, korean radish, salt, sugar. Korean radish (mu or muwoo in Korean) or daikon is used to make this kimchi. Ingredients: Korean radish (or daikon), salt, sugar, fish sauce, hot pepper Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes. You can eat it right away, and.

Kkakdugi (Cubed Radish Kimchi) is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Kkakdugi (Cubed Radish Kimchi) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook kkakdugi (cubed radish kimchi) using 21 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Kkakdugi (Cubed Radish Kimchi):
  1. Make ready 1 Daikon radish
  2. Make ready 16 grams Salt
  3. Prepare 15 ★ Small dried sardines (niboshi)
  4. Take 2 pieces ★ Kombu
  5. Prepare 1000 ml ★ Water
  6. Prepare 160 grams ▼ Rice
  7. Prepare 23 grams ▼ Dashi soup stock
  8. Take 100 grams ◆ Onions
  9. Prepare 53 grams ◆ Garlic
  10. Take 30 grams ◆ Ginger
  11. Make ready 5 ◆ Korean red chili peppers (red)
  12. Get 90 grams ◆ Japanese plum extract
  13. Prepare 60 grams ◆ Sardine extract
  14. Get 30 grams ◆ Fermented krill
  15. Make ready 50 grams ◎ Korean red chili powder (for kimchi)
  16. Get 50 grams ◎ Red chili powder (seasoning)
  17. Take 1/2 bunch ☆ Green onions
  18. Take 1/2 bunch ☆ Chinese chives
  19. Prepare 30 grams Sugar
  20. Get 12 grams Salt
  21. Prepare 30 grams Toasted sesame seeds

Radish kimchi is a kimchi made out of radish and its Korean name is Kkakdugi (깍두기). The name originates from kkakduk sseolgi (깍둑설기) in Korean. It describes the motion of cutting food in cubes. Many Koreans say Kkakdugi made in mid to late autumn (October to December) tastes best as it is.

Instructions to make Kkakdugi (Cubed Radish Kimchi):
  1. Thoroughly rinse the daikon radish, and peel the skin with a peeler. Set aside the stalk end and root end. Do not discard.
  2. Chop the daikon radish into 2 cm rounds, dice them into 2 cm square cubes, then place them in a large bowl. Set aside the triangular shaped pieces.
  3. While chopping the daikon into cubes, place the ★ ingredients, the triangular shaped daikon pieces and the root end into a large pot with water to prepare the broth.
  4. Thoroughly rinse the stalk end, and cut the undamaged leaves into 2 cm lengths.
  5. Combine the cubed daikon and the leaves, add salt, lightly toss, and let sit for 1 hour. Do not rub the salt in.
  6. After 30 minutes, gently toss to evenly distribute the salt. Do not rub the salt in.
  7. Turn on the heat under the pot from Step 3, reduce it to medium-low heat after bringing it to a boil, then simmer for 30 minutes to make the broth. Do not let it boil.
  8. After about 1 hour, thoroughly drain the daikon and leaves from Step 6.
  9. After the broth is finished, prepare the yangnyeom. Put the rice in a bowl, pour in the hot broth, then process with a hand mixer.
  10. Process the rice and broth from Step 9 into a thick paste-like porridge, and transfer it to a large bowl.
  11. Prepare the ◆ ingredients to add to the porridge from Step 10. Remove the seeds from the red chili peppers, then roughly chop them with the onion, garlic, and ginger to make them easy to process, then add them to the porridge.
  12. Pulse the porridge with the added ingredients, check to make sure that the red chili peppers are finely processed, then turn off the mixer.
  13. You should be able to buy the Japanese plum extract at a Korean specialty shop. You could also substitute it with sweet syrup or a mild honey, but you will need to adjust the amount of sugar that you add.
  14. Add the plum extract to the porridge from Step 12, mix well, let it sit for 10 minutes, then stir again. Then the yangnyeom is ready.
  15. Place the daikon and leaves from Step 8 into a bowl, chop the ☆ ingredients into 2 cm lengths, add them with 250 g of the yangnyeom from Step 14, and evenly combine.
  16. Gradually mix in the sugar and the salt, and season to taste.
  17. Add the toasted sesame seeds and mix.
  18. It's done! Enjoy the three distinct flavors of freshly pickled kkakdugi, marinated kkakdugi, and sweetly acidic kkakdugi
  19. Store it in a Tupperware container with a lid, let it sit for a day at room temperature, then store it in the refrigerator from the next day onwards.

It describes the motion of cutting food in cubes. Many Koreans say Kkakdugi made in mid to late autumn (October to December) tastes best as it is. Kkakdugi - Korean Cubed Radish Kimchi. So, if you have never made The size of the radish cubes for Kkakdugi comes in all different sizes. Who can resist the crunch, refreshing, and perfectly fermented Korean radish kimchi called "Kkakdugi"?

So that is going to wrap this up for this special food kkakdugi (cubed radish kimchi) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!