Kkakdugi (Korean Radish Kimchi)

• Ferment Kkakdugi for 1-2 days
• Marinate radish for 30-60 minutes

Nutrition values are AI-estimated based on ingredients.

• 1 large Korean radish
• 1 cup coarse white salt
• 1 cup granulated sugar
• 1/2 white onion, roughly chopped
• 1/2 cup chopped red apple
• 1/4 cup sliced fresh ginger
• 1/2 cup peeled garlic cloves
• 1/2 cup Yondu savory seasoning
• 1/4 cup Korean plum syrup
• 1 cup Korean chili powder
• 1 cup chopped green onions

1. 1Harvest and trim a large, fresh Korean radish.
2. 2Slice radish into thick rounds, then dice into roughly 1-inch cubes.
3. 3Transfer radish cubes to a large stainless steel mixing bowl, coat generously with coarse salt and granulated sugar, and massage by hand.
4. 4Let the radish sit for 30-60 minutes to draw out excess water.
5. 5Concurrently, combine roughly chopped white onion, chopped red apple, sliced fresh ginger, peeled garlic cloves, Yondu savory seasoning, and Maesil syrup in a blender; process until a smooth paste is formed.
6. 6Squeeze the radish by hand to expel liquid, then transfer to a metal colander and rinse thoroughly under running water.
7. 7Drain the radish well, then return to the mixing bowl.
8. 8Add the blended kimchi paste, Korean chili powder, and chopped green onions to the radish.
9. 9Mix all ingredients thoroughly by hand until the radish is evenly coated with the paste.
10. 10Transfer the Kkakdugi to an airtight container and allow it to ferment at room temperature for 1-2 days before refrigerating.

These instructions are our analysis of the original video. Watch on YouTube →