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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, kkakdugi (cubed radish kimchi). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Kkakdugi (Cubed Radish Kimchi) is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Kkakdugi (Cubed Radish Kimchi) is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have kkakdugi (cubed radish kimchi) using 12 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Kkakdugi (Cubed Radish Kimchi):
  1. Get 1 large Daikon radish
  2. Take 2 tbsp Salt
  3. Make ready For the sauce:
  4. Make ready 1 Apple
  5. Make ready 2 tbsp Korean chili (finely powdered)
  6. Make ready 3 tbsp Fermented krill (saeujeot) (or fish sauce)
  7. Get 1 clove Finely chopped garlic
  8. Prepare 1 tsp Minced ginger
  9. Prepare 1 Japanese leek (white part)
  10. Get 2 tbsp Sugar
  11. Get 1/2 tbsp Salt
  12. Make ready 1/2 bunch Chinese celery (or garlic chives)
Instructions to make Kkakdugi (Cubed Radish Kimchi):
  1. [Prep the daikon radish] Peel the daikon radish and cut into 2 cm cubes. Put in a plastic bag and mix evenly with 2 tablespoons of salt. Let sit for 1 to 2 hours. The daikon radish will release a lot of water…
  2. Occasionally rub the daikon from outside the bag. Thoroughly drain the daikon in a colander (let sit for about 30 minutes. In Step 4 photo, you can see that 350 ml of water drained from the daikon on the left-hand side).
  3. [Prepping the sauce] Grate the apple. Cut the Japanese leek in half lengthways first and slice thinly and diagonally. Cut the Chinese celery into 3 cm widths. Put all the sauce ingredients into a bowl and combine.
  4. After the red colour from the chill is evenly distributed, add the daikon. Stir well (if your skin is sensitive, use gloves).
  5. Pour the mixture into a storage container and chill in the fridge. You can eat it the following day. After 1 week to 10 days, the flavour will become well rounded. It will not be tart.
  6. This photo shows two day-old kkakduki.
  7. [Korean powdered chili] You can keep leftovers in the fridge to prevent discolouring.
  8. [Fermented krill] You can buy bottled ones at the supermarket and freeze leftovers.
  9. You can cook various dishes with it.
  10. "Stir-fried Potato with Fermented Krill" - - https://cookpad.com/us/recipes/145848-potato-fermented-krill-stir-fry
  11. "Pale Pink Edamame Bean Rice with Fermented Krill" - - https://cookpad.com/us/recipes/145337-pink-tinged-fermented-krill-edamame-rice
  12. "Pasta Aglio e Elio with Nanohana and Fermented Krill" - - https://cookpad.com/us/recipes/153061-spaghetti-aglio-e-olio-with-nanohana-and-fermented-krill
  13. "Kimchi Hot Pot Sundubu Jjigae-style"

So that is going to wrap this up for this exceptional food kkakdugi (cubed radish kimchi) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!