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[Korean Recipe] Kkakdugi (Cubed Radish Kimchi): The Crunchy, Easy Banchan for Beginners

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If you love the satisfying crunch of a good side dish, Kkakdugi (Cubed Radish Kimchi) is about to become your favorite refrigerator staple. Unlike cabbage kimchi, which can feel intimidating for beginners, kkakdugi is incredibly straightforward to prep and yields a refreshing, spicy, and slightly sweet result that pairs perfectly with any Korean meal. Ultimate Crunch: Made with Korean mu (radish), this kimchi stays crisp much longer than leafy greens. Beginner-Friendly: No complicated layering of leaves—just cube, salt, and mix! The Perfect Soup Companion: It is the classic partner for hot soups like Seolleongtang (ox bone soup) or Galbitang (short rib soup). Ingredients Servings: Makes about 1 gallon container 5.5 lbs Korean radish (mu) 3 tbsp Korean coarse sea salt (adjust if using finer salt) 3-4 scallions, cut into 1-inch lengths The Seasoning: 1/2 cup Gochugaru (Korean red chili pepper flakes) 2 tbsp Fish sauce (Myulchiaekjeot) 3 tbsp Salted fermented shrimp (Saeujeot), mince...

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