Description
This recipe guides you through making the classic Korean side dish, Kkakdugi, or Korean Pickled Radish. It’s a refreshing and flavorful addition to any meal, offering a delightful balance of sweet, sour, and spicy flavors.
Ingredients
Scale
- 2 lbs Korean radish (mu), peeled and cubed
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 1/4 cup fish sauce (or soy sauce for vegetarian)
- 1/4 cup gochugaru (Korean chili flakes), adjust to taste
- 2 cloves garlic, minced
- 1 small piece of ginger, minced (about 1 inch)
- 1/2 small onion, thinly sliced
- 2 green onions, chopped
- Water (for rinsing)
Instructions
- Prepare the Radish: Peel and cube the radish into bite-sized pieces (about 1/2 inch).
- Salt the Radish: In a large bowl, combine the cubed radish and salt. Toss well to coat. Let it sit for 1-2 hours, or until the radish softens and releases water.
- Rinse and Drain: Rinse the salted radish thoroughly under cold water to remove excess salt. Drain well.
- Make the Seasoning Paste: In a separate bowl, combine sugar, fish sauce (or soy sauce), gochugaru, minced garlic, minced ginger, and sliced onion. Mix well.
- Combine: Add the drained radish to the seasoning paste. Mix thoroughly, ensuring all the radish pieces are coated.
- Add Green Onions: Gently fold in the chopped green onions.
- Ferment: Transfer the pickled radish to a clean jar or container with a lid. Let it ferment at room temperature for 1-3 days, depending on your preferred level of sourness. You can also refrigerate it immediately if you prefer less fermentation.
- Serve: Kkakdugi is best served chilled. Enjoy it as a side dish with Korean meals!
Notes
- Adjust the amount of gochugaru to control the spiciness.
- For a quicker pickle, you can skip the fermentation step and enjoy it immediately after mixing. The flavor will develop more over time.
- Store the pickled radish in the refrigerator for up to 2 weeks.
- Use a glass or food-grade plastic container for fermentation.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 5g
- Sodium: 250mg
- Carbohydrates: 10g
- Fiber: 2g
