Kkakdugi is a type of kimchi made from diced radish. It’s a very common kind of kimchi & often used in Korean everyday meals along with baechu kimchi (napa cabbage kimchi).

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I posted a đoạn clip about how to make kimchi in 2007, when I had just started using YouTube. I showed how to make both baechu kimchi and kkakdugi in a single video, but I didn’t provide exact measurements as I wasn’t accustomed to lớn measuring things out at that time. I mentioned things like “you need 2 medium sized napa cabbages…” But I soon realized that it would be diffcult for people lớn make their own kimchi without knowing the exact pounds, kilos, cups và spoons etc.

So last year I posted an easy kimchi recipe that calls for 10 pounds of napa cabbage, and I tried to vày my best lớn provide accurate measurements so that my viewers và readers could make delicious kimchi.

Now I’m posting my kkakdugi recipe today. You can make delicious kkakdugi in an hour!

Ingredients2 tbs kosher salt2 tbs sugar4 stalks of green onions, chopped2 tbs minced garlic (about 5 or 6 cloves garlic)
DirectionsPeel Korean radish, rinse in cold water & pat dry.Add kosher salt và sugar, & mix well.

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*tip: If you like your kkakdugi sweeter, showroom 1 or more extra tbs of sugar.Set aside for 30 minutes.Drain the juice from the radish into a small bowl.Mix it up well until the seasonings coat the radish cubes evenly, & the radish looks juicy.

Kkakdugi goes with kongnamulguk (soybean sprout soup) và ox bone soup.

Posted on Monday, August 1st, 2011 at 5:30 pm. Last updated on August 2, 2021. Tagged: cubed radish kimchi, diced radish kimchi, 무김치, 무우 김치, 깍두기, fermented food, food blog, kimchi video, kkakdugi recipe video, kkaktugi, korean food, Korean kitchen, Korean recipes, mu kimchi, muwoo kimchi, pickled radish with spicy seasonings, preserved, radish kimchi video, radish pickles, recipe videos, side dish, spicy pickles, video recipe, white radish, YouTube đoạn phim recipe

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Yum yum! Super easy!!!

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Which lớn get? I suggest my second book, haberindunyasi.com"s Big Book of Korean Cooking because it has the most recipes, but my first book has recipes for all the essential Korean pastes & sauces!

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