{"id":9371,"date":"2023-01-29T17:20:54","date_gmt":"2023-01-30T01:20:54","guid":{"rendered":"https:\/\/kimchimari.com\/?p=9371"},"modified":"2023-01-29T17:20:57","modified_gmt":"2023-01-30T01:20:57","slug":"kkakdugi-cubed-radish-kimchi-recipe","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/kkakdugi-cubed-radish-kimchi-recipe\/","title":{"rendered":"Kkakdugi – Cubed Radish Kimchi Recipe"},"content":{"rendered":"

Kkakdugi or cubed radish kimchi is wonderfully crunchy and zingy that goes really well with any Korean food but especially with rich bone soups like Seolleongtang. It is also much simpler to make than the classic cabbage kimchi.<\/em><\/p>\n

\"Kkakdugi
Kkakdugi Korean Cubed Radish Kimchi<\/figcaption><\/figure>\n

Kkakdugi \uae4d\ub450\uae30 is probably one of the most popular kimchi in Korean food, other than Baechu Kimchi that’s made with napa cabbage. Part of the reason for its popularity is because Kkakdugi is a very easy and quick Kimchi to make – just in 30 minutes or so.<\/p>\n

So, if you have never made Kimchi before, this is a great one to start with. It is also popular because, of course, it is very tasty. In my opinion, the best way to enjoy Kkakdugi is most definitely with hearty soups like Galbitang<\/a>, Gomtang and Seollongtang. Oh, boy, my mouth is watering just thinking about eating the crunchy, slightly sour, mildly sweet, spicy and garlicky Kkakdugi with the hot, rich savory soup like Galbitang.<\/p>\n

The zing of the Kkakdugi fermented taste really highlights the flavor of the beef soup, while also cleaning your palette from any fattiness the soup may have. So…that you are ready for the next spoonful!!<\/p>\n

History of Kkakdugi<\/h2>\n

According to the book Choseon Yorihak (\uc870\uc120\uc694\ub9ac\ud559), Kkakdugi was born about 200 years ago, during the era of King JeongJo<\/a>\u00a0(1752-1800). The wife of Hong HyunJoo (King Jeongjong’s son-in-law) was one of the many who were invited to the King’s royal family party. All the wives including Mrs. Hong was asked to prepare a special dish for the King.<\/p>\n

Instead of using fancy ingredients like most of the other ladies in the royal family, Mrs. Hong decided to use a common radish to make a simple Kimchi which she often made for her family at her home. The King thought this kimchi made from cubed radishes was absolutely delicious and asked for the name of the dish.<\/p>\n

Mrs. Hong replied that there was no name for the dish but that she just makes the Kimchi by cutting the radish in cubes-which is “kkakdug sseolgi” \u00a0\uae4d\ub69d\uc370\uae30 in Korean. And hence the name Kkakdugi \uae4d\ub450\uae30. To this day, the Korean culinary term for cube cuts is referred to as “kkakdug sseolgi”.<\/p>\n

Benefits of Radish on Digestion<\/h3>\n

In a previous post, I have already shared how radish contains various digestive enzymes (Amylase) that helps with digestion. Additionally, the latest research also shows that radish extract reduces the toxicity in the liver (Effects of White Radish Enzyme Extract on Hepatotoxicity<\/a>). So next time you eat your Korean BBQ, try eating radish salad like moosaeangche<\/a> or radish kimchi (especially radish water kimchi called Dongchimi) and you will notice that it definitely helps you digest things better!<\/p>\n

NOTE – Some time ago, I posted a recipe called Easy Radish Kimchi<\/a>\u00a0(Seokbakji). I need to make it clear that Seokbakji is NOT the same thing as this Kkakdugi. Kkakdugi is quickly<\/i>\u00a0pickled in brine so that as Kimchi ripens, large amount of radish juice seeps out from the radish making a lot of Kimchi juice.<\/p>\n

Seokbakji on the other hand, is pickled longer<\/em> which results in less liquid being produced during fermentation process. Thus Seokbakji Kimchi ends up having a much thicker sauce. Please don’t get them confused!<\/p>\n

Frequently Asked Questions<\/h2>\n

What kind of Salt should I use for Kimchi?<\/h3>\n

I can’t STRESS this enough – PLEASE use Korean Cheonilyeom \ucc9c\uc77c\uc5fc (Korean Coarse Sea Salt aged with bittern removed) when making Kimchi. It is not enough to just use Coarse Sea Salt because non-Korean coarse sea salt will have different salinity and will not have the bittern removed. If the bittern is not removed, Kimchi will be bitter.<\/p>\n

What is the best radish cube size for Kkakdugi?<\/h3>\n

The size of radish cubes for Kkakdugi comes in all different sizes. On average, the size ranges from the very dainty 0.5 in (1.2 cm) to a hefty 1 in (2.5 cm) cube. I like mine to be about 1.5 cm (0.6 in) but it’s totally your choice. Just make sure you adjust the time needed to pickle them in salt before adding the seasoning.<\/p>\n

NOTE – The bigger the size of the cube, the longer you need to pickle them<\/strong>. But unlike brining cabbage, brining radish is quite forgiving so it’s OK to brine them a little less or a little more.<\/p>\n

What to do with Kkakdugi that is too sour to eat?<\/h3>\n

You can make Kimchi Jjigae<\/strong> with it but usually not by itself but with some regular cabbage Kimchi. Check my No Crazy Kimchi<\/a> post on more detailed instructions on how to ripen Kimchi properly. I even have a flowchart so check it out!<\/p>\n

My Kimchi or Kkakdugi is too salty! How can I fix my Kimchi so that it’s less salty?<\/h3>\n

Don’t worry, as long as your Kkakdugi or cabbage Kimchi is not too ripe, you can add a handful or more of fresh radish cubes (unsalted) and let it ripen a couple more days. The extra radish will reduce the saltiness. You can also (in addition or in lieu of) add a bit more sugar or maesil extract (green plum syrup)<\/a> to help make it less salty.<\/p>\n

Cook’s Tips for Best Kkakdugi<\/h2>\n