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Recipe of Perfect Kkakdugi (Cubed Radish Kimchi)

 ·  ☕ 4 min read  ·  ✍️ Jean Medina

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

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, kkakdugi (cubed radish kimchi). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kkakdugi (Cubed Radish Kimchi) is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Kkakdugi (Cubed Radish Kimchi) is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have kkakdugi (cubed radish kimchi) using 21 ingredients and 19 steps. Here is how you cook that.

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

So that’s going to wrap it up for this exceptional food kkakdugi (cubed radish kimchi) recipe. Thanks so much for your time. I’m confident you will make this at home. There is 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, friends and colleague. Thanks again for reading. Go on get cooking!

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