lunch · dairy-free · gluten-free
Kkakdugi (cubed radish kimchi)
Crunchy, juicy cubed Korean radish kimchi—the classic partner to seolleongtang and fried chicken.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Toss radish with salt and sugar; rest 30 minutes, then drain (don't rinse).
-
2
Mix the seasoning ingredients.
-
3
Toss radish with the seasoning until evenly red.
-
4
Pack into a jar, pressing down.
-
5
Leave at room temp 1–2 days until bubbly and sour, then refrigerate.
