, Hi Sue, thank you so much for this recepi. says: 05/07/2018 at 7:35 am Also known in Korean as “kkakdugi”, this side dish is great served alongside fattier Asian meals, such as my Spicy Korean Pork Belly. Put the cubed radish into a large mixing bowl and add the sugar and the salt and mix them well. On a completely separate note, I’ve been looking for those glass jars for a crafts project, but I have no idea what they’re called. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. I have placed baking paper ontop of the radish, hoping it can help to reduce air exposure. Or 2 Tbsp saewoojeot if not adding fish sauce. My radish was a bit on the small side so I had extra paste left. Crunchy and delicious Korean radish kimchi (Kkakdugi) recipe! Enjoy! Really looking forward to making some of my own! Anywho, I have made this type of kimchi several times before, and wanted to see if you knew why sometimes it comes out crispy and delicious, and others so mushy and nasty! You leave the kimchi out only in the first few days of making it. Not quite the same flavor as with the fish sauce but still quite good. Let me know. It should give you a mildly runny porridge texture. You’ll also need a green onion, garlic, salt, gochugaru, sugar, sesame seeds, rice vinegar, and fish sauce. You can add more sugar than what the recipe calls for to balance out the bitterness. I haven’t done it myself though. It’s crunchy and not too salty nor not too sweet. Thanks Sue for such a great recipe! You could start eating it a bit earlier but then you will notice that the radish is still a bit raw. , I am so sorry I didn’t realize that I asked you this same question a few months ago. Rinse in cold water and pat dry. . It was all pureed and it wasn’t chunky. A Spicy Korean Radish Kimchi Recipe Packed with Flavor! I am new to making korean food so maybe a little more explanation could have helped. I like this recipe, it was very easy to follow. So, I didn’t know if I should use it or not. When you say blend onion and apple do you mean put it in a food processor or blender? In Italy we only have daikon radishes and where I live those are quite hard to find. (My mum warned me earlier that if you put too much sugar, the radish goes wrinkly so it won’t be crispy). It would be ideal if you could find a Korean radish, but a daikon radish is a good substitute. I substituted brown rice miso for the fish sauce in a batch that I made for a vegan friend. After that keep it in the fridge. Also, my mum believes that it will help the Kimchi base to smear well into the radish). One Korean variety called mu has a similar green and white coloration but is rounder and shorter. Sue, how long do you think it will keep in an air tight mason jar in the fridge? I cut mine very small, but still is chunky. This looks so good! Leave it for 1 hour at room temperature. I haven’t tried with them, but some Koreans use them as alternatives. It describes the motion of cutting food in cubes. That means it takes a day. My only grouse, it didn’t turn sour enough. Personally, I love that because it adds a lot of flavor to salads and soups. Expert online sales of quality seed - grass seed for pasture, lawn & turf, farm seeds, grass plugs, wildflower seed, food plot seed & more. 2. Will do another batch this time with apple n less sugar. Once there, you are bound to find takuan in the sushi aisle or sushi ingredients section. Hello Sue, Kimchi has been such a fun way to experiment with different vegetables. If so, how much should I use? The true diversity of Korean regional foods is often hidden away behind the closed doors of Korean American kitchens. , This is fantastic!…..I changed the apple to Asian pear and sugar to turbinado because those were what I had handy and it came out great Your blog is such a great resource for Korean cuisine! . & Great that it worked well with liquid aminos too. Hi there, I made this, but there were some discrepancies in your explanation. Cut it into ¾ to 1 inch cubes. (The best temperature for storing any Kimchi is 6 degree Celsius (42.8F).). (Well, at least in Australia.) Hi Dave, I’m so happy to hear you enjoyed this recipe! Pepper "Hot, medium or mild?" Here you will find my best and family approved recipes. Thanks for your suggestion. See below. . . I am looking to make it mild to medium. 1lb of seeds create a lot of sprouts. Hi Clay, It can last for a few months at least in your fridge though it will taste different as it ages (part of fermentation). I just want to ask, how many grams is one portion? Or want some quick radish kimchi? It will be too sweet and dark. Thanks so much for the answer. Move the seasoned radish into an air tight glass container (1.5L glass jar for the above-listed quantity) and leave it at room temperature for between 6 to 24 hours depending on the temperature (I left mine out for 1 day with early spring temperature.). Because it has a crunchy texture and a subtle sweet note to it. Blend the onion and apple with the fish sauce in a blender. 5. Mix all the kimchi base ingredients (*except for 2 Tbsp of Korean chili flakes) in a medium sized bowl. (yes I did buy your korean kimchi container with vacuum lid 2.5 gallon size) we love kimchi but wondering if instead of one day like you do, will the mixture become too marinated ? When did you make the kimchi? I happened to buy a lot of raddish in a cheaper price just now. Kkakdugi is commonly paired with these main dishes: Korean ox bone soup (Seollengtang, 설렁탕), Beef short rib soup (Galbitang, 갈비탕) and Korean knife cut noodles (Kalguksu, 칼국수). This turned out awesome. Make the rice porridge by mixing the water and the rice flour in a bowl and heating them up for 1 min in a microwave. I don’t think I’ve ever tried Gopchang Jeongol. But if you don't like radish-like flavors, it's probably best to pick another seed blend. I haven’t tried those sweeteners but I would think you can substitutes for sugar. « Baechu Doenjang Guk (Soybean Paste Soup), Yukgaejang (Spicy Beef Soup with Vegetables). Korean Radish Seeds Buy on Amazon Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I even remember snacking on raw radishes when my mum was slicing them in her kitchen. We call it brown onion in Australia. With a complex flavor, variety of uses, and an all-star nutritional scorecard, kimchi's appeal is broad and deep. It should give you a mildly runny porridge texture. I know I made your Napa Cabbage Kimchi before. . Absolutely amazing! If you’re using a stovetop method, simply boil the rice flour and the water in a pot until they turn sticky and gluey. I’m in the process of making this now. It’s usually chunkier and more sour, so you just need to cut the radish into bigger chunks and ferment the kimchi a bit longer to get more sour result. 5. Thanks for your detailed feedback, Bill! For a more elaborate kimchi-style pickle, you can follow this Traditional Korean Radish Kimchi Recipe. Looking forward to making some of your other recipes! Let is sit on the counter in “cool” (65F/20C) conditions for a few days, and off into the fridge. Directions. (It could be shorter or longer depending on the output power of your microwave). Taste for salt and pepper. Hope this helps. Hi Sue, I really enjoy all your recipes! Hey Sue, It will get sour soon enough. There are many different variations, and all are delicious. Thanks for your feedback. I do also eat this recipe after about 5 days, and its very good at any age (including fresh). Though I don’t know how much to add. When I was a child, I always preferred radish kimchi over regular napa cabbage kimchi. Also what variety is a brown onion? Radish is one of my favourite and gimchi is my ultimate. ). Fresh or dried hot peppers add the fire to Szechwan stir-fries and soups, Thai and Indian curries, Vietnamese sauces and Korean Kimchee. I love your recipes. . Seedland also sells game feeders, spreaders & other planting tools. Thanks for sharing this recipe , Hi Lily, That’s so great to hear! Add the radish pieces and boil, covered, until the radish turns translucent and soft, 10 to 15 minutes. Yes, Mak Kimchi is on my list already. Cut the scallions into 1 to 1-1/2-inch pieces. Your blog is amazing and I really love your food photography skills! You put too much sugar. Hi Latha, It’s good to hear your Kkakdugi turned out well! You can look this item from this blog post. So I decided to make some myself. I only put 1 day outside before putting into fridge. Sourness doesn’t happen over a day or two. I made the recipe and divided the results into to mason jars. Just be mindful that the radish will shrink as they go through the fermentation process.) Its spice and crunchy texture make it one of the most popular types of kimchi. where to buy takuan. Wow, Sue! I’m wondering how I’d modify the technique if I didn’t want to use a mictowave. 깍두기 ( kkakdugi ) is a cubed kimchi made from daikon radish. (Garlic may do too, but it’s mainly used for flavour.) Thanks for sharing your great recipe, Glad to hear you enjoyed it Nazrina! South Korea (한국, 韓國 Hanguk), officially the Republic of Korea (대한민국, 大韓民國 Daehan Minguk) is a country in East Asia. Since getting daikon is a bit difficult and expensive where I live I wondered if I can also use the small, round, red western radish instead. Join 20,000+ other Korean food lovers! You know what, I have been adding a little more sugar because I’ve heard it helps feed the bacteria…Not a ton of sugar, but more than usual. (I used to call it chili powder but now I call it chili flakes as it seems more accurate.) Move the seasoned radish into an air tight glass container (1.5L glass jar for the above-listed quantity) and leave it at room temperature for between 6 to 24 hours depending on the temperature (I left mine out for 1 day with early spring temperature.). Thanks for your feedback. It’s my favourite type of Kimchi. Most important to me is that this danmuji is made with all natural ingredients. Hi Tina, There are limited vegetables you could add with the radish kimchi – such as mustard greens and Korean watercress. I left it out for a little over 24 hours before refrigerating and I think that was a mistake. Hi Bill, I believe yellow onions and brown onions are the same thing. It’s great for parties. Good to know you can freeze the sauce! Korean radish (or daikon), kosher salt, sugar, fish sauce, hot pepper flakes, green onions, garlic, ginger. lol Amazing thanks for sharing nutrition information too the recipe is solo tasty . This is my go to radish kimchi recipe, it always tastes great. Thanks Amanda for your kind words! Congratulations on your first video! i tried my first batch of radish kimchi ( kkakdugi) using your recipe and it came out so good. I don’t know what would be classed as “asian flakes” as there are so many varieties of chili flakes/powder. It’s such a great “snack” to munch on. My favorite dish is Gopchang Jeongol but that’s wayyyy too hard to make at home! Blend the onion and apple with the fish sauce in a blender. The reason is explained there. Though fermentation process may take a bit longer because of that. Thank you so much! Keep in mind that some of the fruit names will sound very similar to the English word. Cut the radish into bite size pieces (1 to 1 1/2-inch square, about 1/4-inch thick). I absolutely love your website and eating Korean food! If it’s something else, you could try Korean salted shrimps (saeujeot). The Cantonese lobak or lo pak has a light green color around the top of the root near the leaves. If it is about the time taken to make this radish Kimchi here’s my explanation. Sue is it ok to leave out the kimchi in the kimchi container with/vacuum lid outside in room temperature ? (I could be wrong. If I have gochujang paste, can I use this instead of the flakes, water, and flour mixture? If you don’t have rice flour, you can use sweet glutinous rice flour or even all purpose flour. Your pronunciation will improve significantly if you learn the Korean Alphabet. Skim off the foam. It’s really not my kind of thing. The English spelling is just an approximation of the sounds. Grab your free guide here and learn in about 1 hour. I just love radish kimchi so much, I am amazed by how yummy and simple to make. Just be mindful that the radish will shrink as they go through the fermentation process.) Along with the common white daikon radish, there are several other varieties found in Asia. . Fruits in Korean. If so, I’ve seen some people using kombu powder (dried sea kelp powder). So, i googled right away, what to do . I made this a couple of days ago. Thank you for this recipe! This is a great website for Korean cuisine. I just moved to Korea and this is my favorite food so far! It's free! These glass jars are called mason jars with clamp lid. Korean radish is a variety of white radish and has firm crisp flesh and a slightly sweet and peppery taste. I had already put the sugar and salt on the radish by the time I realized that my family had eaten the whole head of garlic I had while I was out (!!!!!!). I want to make both types of kimchi at the same time. I will only send you emails related to My Korean Kitchen. Hi Lili, Your kimchi should be fine in a big container. I keep gochujang on hand. Amy. Can I use gochujang in this recipe instead of the chili flakes? . Will try other of your brilliant recipes! https://mykoreankitchen.com/2015/07/11/essential-korean-cooking-ingredients/ I’ve never used stevia before so I don’t know how it will turn out. Many Koreans say Kkakdugi made in mid to late autumn (October to December) tastes best as it is the Korean traditional radish harvest season. Thanks again Sue., Don’t worry! 4. I typically add 2 teaspoons to 1 tablespoon sugar before cold fermenting, and the sweetness ferments out around 2 weeks in the fridge. I actually was going to share this recipe, but I finished my Kkakdugi before that happened. . Hi San, Is it because you’re a vegetarian/vegan? Is it the same for cabbage kimchi? The sprouts are tasty and has a strong radish-flavor, as noted by other reviewers. Turns out BEAUTIFUL! I can possibly think of two reasons – 1. the radish wasn’t good one or 2. Cut the radish into medium sized cubes. One large diakon cubed gave me about 2 qts. . I recently went to Korean BBQ with the family and was reminded of how fond I was of these sweet and crunch pickled daikon radishes. If you want to add saeujeot, don’t add 3 Tbsp of fish sauce. I think you can. This is strictly prohibited. The longest fermentation was 5-6 weeks, and the jar was ‘fizzing’ when opened yielding a very strong and tangy kimchi. In a medium pot, sauté the beef until all the pieces turn brown. Hi Maria, Salt will do the most of preservation work. Within a week, the lid was deformed and the fermentation was going. Radish kimchi is one of my favorite types of kimchi (김치). In the tradition of Korean lettuce wrap, Bossam wraps the unctuous boiled pork belly cooked in Doenjang, spicy kimchi radish salad, and crunchy pickled cabbage leaves in a packet of heavenly deliciousness. The radish kimchi should start to taste nice from Day 3. Put the radish into a clean mixing bowl and add 2 Tbsp of Korean chili flakes. I like to add carrots as well, super delicious! Join 20,000+ other Korean food lovers! I made the seasoning paste without it and am wondering if my kimchi will be OK without it and if the garlic serves any purpose other than flavour in this recipe. I look forward to making more:). C013 Korean Cuisine Garden. (It can take a few minutes as the liquid isn’t as much as the solids.) Hi Amanda, I added rice porridge to feed the bacteria here. The resulting radish tastes good and is also really beautiful. Quality Seeds & Service online since 1999 - Seedland.com. I followed you recipe to a tee but added a bit of sugar to the kimchi base so it won’t be too sour for my taste and it was perfect! (I don’t like Sundae either.) In the US, we have “Yellow”, “white” and “red” onions (along with green onion/tama negi), but no “brown” onions. Did my 1sr ever kimchi using this recepi by you. Thanks. I don’t think they tasted sour during this time period. Cut the radish into medium sized cubes. Thanks Emily! 2+ weeks fermentation develops a nice tangy zing to it. Also yes, I blended the onion and apple in my hand held mixer. http://amzn.to/1DoKKUk Or you could try kitchenware stores. I used a mix of Daikon from my CSA and radishes from my own garden. Varieties . If i can make it as kimchi, even without baguio pechay and carrots as what i’ve been doing previously. Here is a list of fruits in Korean. Hi Sue, can I use salt instead of fish sauce and stevia with raw sugar? Pour in 8 cups of water and bring it to a boil. . Mix all the Kimchi base ingredients (*except for 2 Tbsp of Korean chili flakes) in a medium sized bowl. Any Kimchi can be eaten straight away but most people eat it after fermenting it for a day or two as it tastes better. Thank you so much for this recipe!! Sushi Sushi Takuan Daikon Radish Pickled – click right here I’m not quite sure why you say there’s discrepancy in my explanation. The soup should not look too dark. I would love to try it but unfortunately it’s nearly impossible for me to get some of the ingredients :/ (Apparently, this helps them to breed well, and kimchi with more probiotics tastes best.) I hope someday i will be able to make it myself. What do you think? Let me know how it turns out. How did you get it to be so fine? Boil for an additional 5 minutes. They are juicy and slightly sweet. Thank you. It’s available in a normal grocery store. . Can other vegetables be added to the daikon? Great to hear you enjoyed it! Haha. You can easily buy … So yummy…I didn’t have fish sauce so I omitted it and the dish still turned out great! Make sure you don’t burn it. Hi Su, the glass container that I could find was alittle bigger. amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "false"; amzn_assoc_tracking_id = "mkkbelowpost-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_linkid = "244664f719d084617733799eaf8c50b0"; amzn_assoc_asins = "B00BNX7YEI,B005OJUSZE,B00F0RDRVC,1607743353"; The nutrition information shown is an estimate provided by an online nutrition calculator. Rice flour is used to make the kimchi base stickier so that it holds onto the radish well. It’s so good, and I can’t stop eating it. . Let me know how yours turn out. Buy one that is firm and heavy. (Of course, it could be different depending on your familiarity with ingredients and these types of cooking.) Korean chili flakes are different to thai and indian kinds – in flavour and in intensity wise. (That happens!) In a bowl, add 1 cup of vinegar, a teaspoon of salt, and 2 tablespoons of sugar. I personally like my kkakdugi on the sour side with a hint of sweetness instead of on the sweeter side. Also, would you mind posting a small batch mak kimchi recipe when you get a chance? Leave it for 1 hour at room temperature. Kimchi, a staple of Korean households for generations, has gained superstar status in the kitchen, and it’s easy to see why. (It could be smaller or bigger if that’s what you prefer. How to make crunch and delicious Korean radish Kimchi (Kkakdugi), (2.5 pounds), or daikon radish, rinsed and skin peeled, (70 g / 2.5 ounces), skin peeled, cut into small pieces to blend, (50 g / 1.8 ounces), seed and core removed, cut into small pieces to blend. I’ve been craving radish kimchi for a few months. Hope this helps! When you think it’s too sour, you can make Kimchi stir fried rice with this as well. Cabbage Soybean Paste Soup (Baechu Doenjang Guk) Add the radish slices and let it sit. Add the chopped green onion and the kimchi base and mix them evenly and thoroughly. Thank you. If it’s for preservation, can I add it later? Would Korean fine sea salt work instead? Yes, it is summer season here and the kimchi was left out for about 28 hours. Unsubscribe at any time. Though, I can’t imagine Kimchi without garlic. Thank you so much for responding! Not only your kimchi will taste different to a regular kimchi, it will also have different texture. After that you should refrigerate it. I want to make this kimchi at home! I’ve made this radish one and I love it. (By adding this chili flakes separately and earlier than rest of the kimchi base, you are giving a nice vibrant colour to the radish. Also, personally would you prefer to use fish sauce or saeujeot or a mix like I saw you recommend in another comment. Also, I’m not sure about adding the garlic after Kimchi is made since I don’t have that experience. Are you in summer season? I hope you give my radish kimchi recipe a try soon! , Hi Sue, Put the cubed radish into a large mixing bowl and add the sugar and the salt and mix them well. , 간편 스타일의 떡볶이 레시피는 여기 있어요. Then try my. With the amount specified above, I typically finish it up within a month. You can easily buy this kimchi from a Korean grocery store, but they never gave me the taste or the texture that I grew up with. Is it something I could find in the local Asian store perhaps? If so, how much should I use? It’s up to you. Add the chopped green onion and the Kimchi base and mix them evenly and thoroughly. 3. Or do you only recommend daikon? Get the latest recipes from My Korean Kitchen delivered to your email inbox. Otherwise, before you give up, you can also purchase takuan online. So I would give it a go! I’m a big fan of daikon. Other than that, I have all of my ingredients ready to try my hand at making Kkakdugi! It has to be chili flakes, preferably Korean. So happy to have found it because we love Korean food. Hi Maria, Are you talking about the rice porridge? After that keep it in the fridge. Crunchy, tangy, perfect. Room temperature also plays a part as during summer you move the kimchi to the fridge sooner. So tasty! Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. Can I add some cabbage to this? Great! (The best temperature for storing any kimchi is 6 degree Celsius (42.8F).). Otherwise it will ferment too fast and eventually get spoilt. I used brown onion. Thanks again. Reduce the heat to medium high and continue to boil, covered, for 10 minutes. Could this be done stovetop? 2 questions for you. You also say an hour and 15 minutes total, when at the end of the recipe, you said let it sit for a day. Thanks for stopping by! It looks good. I don’t think mine was fine either. Hope you have many more to come. http://www.onionsaustralia.org.au/about-the-industry/onion-varieties/ Enjoy the kimchi! Where can I find them? Please check these links if you want to know more about Korean chili flakes. I’d go for 1 Tbsp saeujeot and 1 ~1.5 Tbsp fish sauce. See another method in my tteokguk (떡국) recipe. Yum. The measure of sugar I use is for the milder tasting green topped, plump mu radish, which is more easily available at Asian food stores in my area. Add 2 tbs kosher salt, 2 tbs sugar, and mix well. After a week in the fridge, the flavor was good, but not tangy enough. I’m a new reader and am definitely wanting to try this recipe. Is this true? (Put a food prep glove on.) . The Korean Cuisine Garden features traditional Korean red peppers for making red chili paste (gochujang) and a Korean cabbage used for making kimchee. Thanks! It needs to go through the fermentation process to become more tasty. Just like sushi, there are fillings like sushi with meat, spinach, tofu, pickled radish, and egg roll. I might actually try to make my very first kimchi! For a 15-minute delicious quick pickle, thinly slice a radish. . Quick & easy to make and requires no heat, just a refrigerator! I use gardenia fruits (chija in Korean) to give these radishes a nice yellow color, naturally, and I use rice bran to give them a deep aftertaste. Marinate with 1 tablespoon of soup soy sauce, 1 teaspoon of garlic, a pinch of pepper, and 1 teaspoon of sesame oil. It has a well balanced taste and I might dare to say it was pretty close to my mum’s version. Maybe you can try that method instead of adding more sugar. https://mykoreankitchen.com/fresh-napa-cabbage-kimchi-salad-baechu-geotjeori/ It is made a bit differently. Also, my mum believes that it will help the kimchi base to smear well into the radish). (By adding this chili flakes separately and earlier than rest of the Kimchi base, you are giving a nice vibrant colour to the radish. In rare cases, some people use “Korean soy sauce for soup” (Gukganjang) instead of Korean fish sauce. Do not substitute with regular soy sauce. After having some pickled daikon at a Korean restaurant, I was inspired to make this. I realize this would extend my active cooking time but I don’t think i mind. Crunchy and delicious Korean radish kimchi (Kkakdugi) recipe! Great balance of flavors and easy to make. Right in time. If you don’t have or can’t stand fish sauce, you could always leave it out or substitute soy sauce. After a month, mmmm! If you have the patience, it is super tasty and worth the wait to get the extra kick of flavor. https://mykoreankitchen.com/2015/07/11/essential-korean-cooking-ingredients/ and https://mykoreankitchen.com/2006/12/15/chili-powder-gochutgaru-in-korean/ Some manufacturers call it chili flakes while others call it chili powder. On a separate note, one of my reader tried stevia instead of raw sugar in a different recipe, https://mykoreankitchen.com/2015/05/30/pan-fried-tofu-in-garlic-soy-sesame-sauce/ and she told me that the result wasn’t good. I wouldn’t use gochujang as a gochugaru alternative. Help. That’s awesome! ** If you’re unsure of the above Korean ingredients, find out more about them from my other post “30 Essential Korean cooking ingredients“. South Korea occupies the southern half of the Korean Peninsula, with North Korea to the north, China across the sea to the west and Japan a short ferry ride to the southeast. I hope you try it! 1. And, I’m very happy with how it turned out. Hi! Welcome to my Korean kitchen! Get the latest recipes from. 1 hr 15 mins only include “active cooking time”. You have such great step by step photos! I even asked my mum for her advice on how to make tasty Kkadugi and she gave me some pointers on what to add. Also, I’ve read that keeping the glass jar sealed during the fermentation process can cause the glass to break from built up gases. I was wondering what the purpose of the apple is. i have been to korea recently and had the chance to eat good quality napa cabbage kimchi …and i swear i liked it so much!!!! Korean radish,mu (무), tastes best during late fall and winter. Is it ok to have that gap? You said flakes, and asian market didn’t have “korean” flakes so I got asian flakes which were much bigger… Did you actual blend in a blender or food processor the onion and apple?