Kkakdugi

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Kkakdugi is a kimchi made with Korean radish, mu (or moo). It’s an easy kimchi to make! Simply cut the radishes into cubes, salt for a short time, and then mix with the seasonings.

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Clean the radishes by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Peel the skin only if necessary.

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Sprinkle the salt over the radishes and toss well to coat evenly. Let sit for about 40 minutes (up to an hour), rotating them the half way through, until the radish cubes have softened and released some liquid.

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Prepare the seasoning ingredients. Mix everything well. Set it aside for a while for the red pepper flakes to dissolve a little and become pasty.

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Drain the radishes in a colander and discard the liquid. Place the radishes back in the bowl. Add the seasoning mix and scallions.

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Mix everything well, preferably by hand, until the radish cubes are evenly coated with the seasonings.

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Store in an airtight container or jar. Leave it out at room temperature for a full day or two, depending on the room temperature and how fast you want your kimchi to ripe.

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Enjoy!

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About Hyosun

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