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Kkakdugi Korean Radish Banchan

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Prep Time30 mins
Cook Time0 mins
Servings4
AuthorMelissa

Equipment

  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • One big bowls
  • Hand tools/Gadgets
  • Microplane grater
  • Spiralizer
  • 4 Big jars

Ingredients

  • Kkakdugi Radish Banchan Adapted from Maangchi
  • 4 lb Korean radish or daikon
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • ¼ cup fish sauce
  • ¼ cup gochugaru aka hot pepper flakes
  • 4 stalks scallions
  • 5 ~6 cloves minced garlic
  • 1 1 ” ginger minced

Instructions

  • Peel 4 lbs of Korean radishes. Make radish noodles using a spiralizer.
  • Add 2 tablespoons of salt and 2 tablespoons of sugar and combine well. If you prefer your kkakdugi sweeter, add 1 more tablespoon of sugar.
  • Set aside for 30 minutes.
  • Drain the juice from the radish into a small bowl. Reserve ⅓ cup of the juice.
  • Add minced garlic, minced ginger, chopped green onions, fish sauce, hot pepper flakes, and ⅓ cup of the juice from the radish.
  • Combine well until the seasonings coat the radish noodle evenly.
  • Enjoy the kkakdugi right away, or place the kkakdugi in a glass jar and press down on the top of it to remove any air from between the radish noodles.

Notes

Storage Tips

You can store the leftover kkakdugi in the refrigerator. Or you can leave it to ferment at room temperature for a few days. When it starts fermenting, little bubbles may appear on top of the kkakdugi, and it’ll smell strong & sour. When it does, put it in the refrigerator.

Chef’s Tips

If you have difficulty finding a Korean radish, a Japanese daikon will work as well. 
The amount of hot pepper flakes you use depends on your taste; use ¼ cup hot pepper flakes for a mild version. If you can handle the heat and want some kick, ⅓ cup hot pepper will do the trick.  For a vegetarian version, replace fish sauce with soy sauce. 

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