Korean Kkakdugi Salad at Home

Kkakdugi (in Korean - 깍두기) is a spicy kimchi appetizer made from daikon (white radish). This type of kimchi is also called "quick" because it only needs one or two days to ferment. If you have the patience to wait longer (about 5-6 days), the dish will have an even richer and more intense flavor. The process of making kkakdugi is as simple as it gets. You just need to mix the chopped daikon with the dressing and let it ferment. You'll get an appetizer that can be enjoyed at any time of the year.

Kimchi is considered a side dish in Korean cuisine (in Korean 반찬, banchan). Koreans use this term for homemade vegetables, fruits, various salads, and appetizers that are considered complementary dishes to the main ones. At least 6 types of banchan are served at the table, and if the number reaches 12, it's considered a true "royal" feast. Small bowls are used to serve such dishes and should be placed in the center of the table so that all guests can reach any appetizer they like.

Ingredients

daikon (white radish) – about 1 kg;
green onions (without the white parts, only the green stalks) – 2 pcs.;
sea salt – 1 tbsp.

For the dressing

fish sauce (made from anchovy melchi) – 2 tsp.;
gochugaru (red pepper flakes) – 2 tbsp.;
ginger – 1 small slice;
garlic – 3 cloves;
white shrimp (dried) – 1 tsp.;
sugar – 1-2 tsp. (or a different amount based on your own taste preferences).

Preparation Instructions

Rinse the daikon well. If the skin is not damaged, you can leave it on, but it's better to remove damaged parts (daikon is peeled just like potatoes).

Cut it into rounds about 2-3 cm thick, then cut them into equally thick strips, and then into cubes.

Take a suitable container and place the chopped daikon in it, sprinkle with coarse sea salt, and leave for a while. After 30-40 minutes, when the daikon releases juice, drain it, but do not rinse off the salt.

Move on to preparing the dressing. To do this, soak the shrimp in warm water for 5 minutes, drain the water, and chop them finely.

Peel the ginger and cut it into small cubes.

Peel the garlic and mince it with a press.

Pour the shrimp, red pepper, garlic, and ginger into a suitable container. Add the fish sauce, sugar, and mix thoroughly. The dressing should have the consistency of a thick paste.

Rinse the green onions, and separate the white and green parts. We won't need the white parts for this kimchi, but the green ones should be cut into pieces about 2-3 cm long.

Important! Although the white parts of the onion are not used in this dish, they should not be thrown away. They are a very popular ingredient in Asian cuisine.

Add the green onions and dressing to the chopped radish. Mix everything so that the daikon is evenly coated with the dressing.

Important! It's best to wear gloves when mixing.

Pour the finished kimchi into a glass jar, close it, and leave it at room temperature for 1-2 days. The lid must be tightly closed. After the specified time, you can enjoy the kkakdugi (radish kimchi).

The finished dish can be stored in the refrigerator for several weeks. The final flavor will develop after a week, and it will be even richer.