This crunchy, spicy Korean kkakdugi is the perfect side dish or addition to your favourite Korean recipes. Cubed radish kimchi is ready to eat in 15 minutes or savour the rich taste as the flavours develop over time. Get the full measurements, tips and ideas to make it your own: [ Ссылка ]
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☕️ About this recipe:
We love the crispy crunch of kkakdugi! It’s the perfect side dish whenever you want a burst of spicy flavour alongside your favourite homemade recipes.
Usually at home, we’ll throw it in soups and stews like gochujang jjigae or Korean Army Stew. It also tastes great when you add it to other dishes like fried rice, tteokbokki or even bibimbap to give you that crunchy texture added umami goodness.
🥒 Ingredients:
1 Korean radish, cubed, approx. 700 g / 25 oz, sub daikon
2 spring onion, chopped finely
4 tbsp gochugaru
3 tbsp sugar, sub Korean plum extract
3 tbsp fish sauce
2 tbsp garlic
½ tbsp coarse sea salt
👩🍳 Recipe Steps:
00:00 How to Make Kkakdugi
00:05 Add kosher salt to cubed Korean radish, mix well.
00:16 Wait at least 10 mins to draw out liquid from radish.
00:24 Add seasonings and mix well.
00:47 Transfer radish cubes to glass jar along with remaining liquid.
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