A classic Korean banchan featuring crunchy, spicy, and tangy cubes of fermented Korean radish, perfect alongside hearty soups and grilled meats.
Why it's healthy
Kkakdugi is a nutrient-dense, low-calorie fermented food. The primary ingredient, Korean radish, is an excellent source of Vitamin C, which supports immune function, and dietary fiber, which aids digestion. The fermentation process cultivates beneficial probiotics, such as Lactobacillus bacteria, that are crucial for maintaining a healthy gut microbiome. Additionally, ingredients like garlic and ginger contribute allicin and gingerol, compounds known for their anti-inflammatory and antioxidant properties. Gochugaru (chili flakes) contains capsaicin, which may offer a modest metabolic boost. This combination makes kkakdugi a flavorful and functional addition to a balanced diet.
Ingredients
250g Korean radish (mu), peeled and cubed
1 tbsp coarse sea salt
1/2 tbsp sugar
1.5 tbsp gochugaru (Korean chili flakes)
1 tsp fish sauce
1 clove garlic, minced
1/2 tsp ginger, minced
1 scallion, chopped
Instructions
Place the cubed radish in a bowl. Sprinkle with coarse sea salt and sugar, toss to coat, and let it sit for 1 hour to draw out water.
After 1 hour, rinse the radish cubes under cold water 2-3 times to remove excess salt. Drain thoroughly in a colander.
In a separate bowl, create the seasoning paste by mixing gochugaru, fish sauce, minced garlic, and minced ginger.
Add the drained radish cubes and chopped scallions to the paste.
Using gloves, mix everything thoroughly until the radish cubes are evenly coated.
Pack the kkakdugi tightly into a clean glass jar, pressing down to remove air pockets.
Seal the jar and leave it at room temperature for 1-3 days to ferment. Check daily; it's ready when it smells tangy and you see bubbles.
Once fermented to your liking, move the jar to the refrigerator to slow down the fermentation process. It's best enjoyed after chilling for at least a day.