Korean Radish Kimchi (Kkakdugi)
Kkakdugi (Korean Radish Kimchi) is crunchier and easier to make than the regular wombok kimchi. Get the recipe for this Korean side dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Microwave
- Colander
- Measuring spoon
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 1kg Korean radish or daikon (washed and peeled)
- 3 spring onions (washed and cut into 2 cm lengths)
- 2 tbsp raw sugar
- 2 tbsp rock salt
- ½ small brown onion (chopped into small pieces)
- ½ small red apple (seeds and core removed, cut into small pieces)
- 3 tbsp eck jut (Korean fish sauce)
- 1 tbsp minced garlic
- ½ tbsp minced ginger
- 4 tbsp gochugaru (Korean chilli flakes)
- ¼ cup water
- 1 tbsp rice flour
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