Spicy Radish Kimchi (Kkakdugi) with Green Onions

A refreshing and crunchy radish kimchi that's easier to make than traditional cabbage kimchi. This recipe adds plenty of green onions for a flavorful and spicy side dish.

Prep Time

20 minutes

Total Time

50 minutes

Calories

185 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.07/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1lbKorean Radish (Mu)(About 450g, peeled and cut into 1-inch cubes)

£1.50

1bunchGreen Onions(About 6-8 stalks, chopped into 1-inch pieces)

£0.80

2tablespoonsKosher Salt(For salting the radish)

£0.10

0.5cupWater(For the paste)

1tablespoonGlutinous Rice Flour (Sweet Rice Flour)(For the paste, helps with fermentation)

£0.25

1tablespoonSugar(Balances the flavors)

£0.05

4clovesGarlic(Minced)

£0.20

1teaspoonGinger(Minced)

£0.15

3tablespoonsGochugaru (Korean Chili Powder)(Adjust to your spice preference)

£0.75

2tablespoonsFish Sauce (or Vegan Alternative)(Adds umami flavor. For vegan, use soy sauce or kelp-based seasoning.)

£0.30

1tablespoonSesame Seeds(Optional, for garnish)

£0.20

Total Cost

£4.30

£1.07 per serving

Instructions

1.
Place the cubed radish in a large bowl and sprinkle with salt. Toss well to coat evenly. Let it sit for 20-30 minutes, tossing occasionally. This will help remove excess moisture and create a crispier texture.
2.
While the radish is salting, prepare the paste. In a small saucepan, combine water and glutinous rice flour. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth slurry. This should take about 2-3 minutes. Remove from heat and let it cool completely.
3.
Once the rice flour slurry is cool, add sugar, minced garlic, minced ginger, gochugaru, and fish sauce (or vegan alternative). Mix well until a smooth paste forms.
4.
Rinse the salted radish under cold water and drain thoroughly. Gently squeeze out any excess water with your hands.
5.
Return the radish to the large bowl. Add the green onions and the prepared kimchi paste. Mix everything thoroughly, ensuring that the radish and green onions are well coated with the paste.
6.
Taste and adjust seasoning if needed. You may want to add more gochugaru for extra spice, or a little more sugar to balance the flavors.
7.
Transfer the kimchi to an airtight container. Leave about an inch of headspace at the top.
8.
Let the kimchi ferment at room temperature for 1-3 days, depending on your preference for sourness. Taste it daily. Once it reaches your desired level of sourness, store it in the refrigerator. The kimchi will continue to ferment in the refrigerator, but at a much slower rate.
9.
Serve chilled as a side dish. Sprinkle with sesame seeds (optional) before serving.

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My Notes

Nutrition Information

Nutrition per serving (227g)

185 kcal / 774 kJ

Carbs

32g

12% of RDA

Fat

7% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

13 g

14% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

Use good quality gochugaru (Korean chili powder) for the best flavor and color.

Adjust the amount of gochugaru based on your spice preference. Start with less and add more to taste.

Fermentation time will vary depending on the temperature of your kitchen. Warmer temperatures will result in faster fermentation.

Don't be afraid to experiment with other ingredients, such as grated pear or apple, for added sweetness and flavor.

Make sure to use sterilized jars for optimal preservation of your Kimchi.

Cooking Equipment

Large Bowl

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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