Kkakdugi (Daikon Radish Kimchi) Style Pickles Mixed With Gochujang Recipe by cookpad.japan
 cookpad.japan @cookpad_jp Fermented krill is used in real kkakdugi, but I wanted to make kkakdugi-style dish easily with the ingredients on hand, so I created this recipe. Leave the marinade for about 30 minutes to let the flavour get absorbed by the radish. It will taste delicious. Wrap up daikon radish with paper towels and tightly squeeze the excess water out. Recipe by Poron526 Fermented krill is used in real kkakdugi, but I wanted to make kkakdugi-style dish easily with the ingredients on hand, so I created this recipe. Leave the marinade for about 30 minutes to let the flavour get absorbed by the radish. It will taste delicious. Wrap up daikon radish with paper towels and tightly squeeze the excess water out. Recipe by Poron526 Kkakdugi (Daikon Radish Kimchi)-Style Pickles Mixed with Gochujang Share its first Cooksnap! Fermented krill is used in real kkakdugi, but I wanted to make kkakdugi-style dish easily with the ingredients on hand, so I created this recipe. Leave the marinade for about 30 minutes to let the flavour get absorbed by the radish. It will taste delicious. Wrap up daikon radish with paper towels and tightly squeeze the excess water out. Recipe by Poron526 Fermented krill is used in real kkakdugi, but I wanted to make kkakdugi-style dish easily with the ingredients on hand, so I created this recipe. Leave the marinade for about 30 minutes to let the flavour get absorbed by the radish. It will taste delicious. Wrap up daikon radish with paper towels and tightly squeeze the excess water out. Recipe by Poron526 Ingredients 2 servings 6 cm Daikon radish 1 tbsp plus ★Sakura shrimp - tiny dried shrimp 1 1/2 tsp ★Gochujang 1/2 tsp ★Garlic (grated) 1/2 tsp ★Bonito based dashi stock granules 1/2 tsp ★Sesame oil 1 tsp Salt (for rubbing daikon radish) 6 cm Daikon radish 1 tbsp plus ★Sakura shrimp - tiny dried shrimp 1 1/2 tsp ★Gochujang 1/2 tsp ★Garlic (grated) 1/2 tsp ★Bonito based dashi stock granules 1/2 tsp ★Sesame oil 1 tsp Salt (for rubbing daikon radish) Cooking Instructions 1 Peel the daikon radish, and cut into 1 cm thick slices. Then cut the slices into 1/6 rounds. 2 Sprinkle about 1 teaspoon of salt onto the Step 1 daikon radish, and lightly rub in. Leave for about 10 minutes and rinse. Wipe off the excess water with paper towels. 3 Mix the ★ ingredients in a bowl. 4 Add the daikon radish to the sauce. 5 You're done. 1 Peel the daikon radish, and cut into 1 cm thick slices. Then cut the slices into 1/6 rounds. 1 Peel the daikon radish, and cut into 1 cm thick slices. Then cut the slices into 1/6 rounds. 2 Sprinkle about 1 teaspoon of salt onto the Step 1 daikon radish, and lightly rub in. Leave for about 10 minutes and rinse. Wipe off the excess water with paper towels. 2 Sprinkle about 1 teaspoon of salt onto the Step 1 daikon radish, and lightly rub in. Leave for about 10 minutes and rinse. Wipe off the excess water with paper towels. 3 Mix the ★ ingredients in a bowl. 3 Mix the ★ ingredients in a bowl. 4 Add the daikon radish to the sauce. 4 Add the daikon radish to the sauce. 5 You're done. 5 You're done. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on March 20, 2014 03:41 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Kkakdugi (Cubed Radish Kimchi) Kkakdugi (Cubed Radish Kimchi) I made this at my daughter's request. Since the spice of red chili powder varies depending on the type, be sure to check the taste while seasoning. The yangnyeom from Step 14 is enough for 3-4 daikon radishes worth of kkakdugi. Store the leftover yangnyeom in the freezer, then the next time you make kkakdugi, all you have to do is pickle the daikon. Recipe by kanako8224 cookpad.japan Kkakdugi (Cubed Radish Kimchi) Kkakdugi (Cubed Radish Kimchi) When kimchi was not available at supermarkets (about 25 years ago) I was taught how to make these pickles by a Japanese-Korean friend. Using juicy winter daikon radish, I could make tasty kkakduki. Compared to Japanese chili, Korean chili is sweeter. Usually kkakduki is made with finely powdered chili. You can use it for making hot pots or other dishes, so freeze it until needed. Recipe by kebeibiko cookpad.japan Mul (Water) Kimchi Instant Pickles Mul (Water) Kimchi Instant Pickles I get cravings for this mul kimchi on hot days. Since real pickling and fermentation take a little time, on those days I use some vinegar to enjoy this instant mul kimchi. Since you can enjoy both the kimchi and the juice, using high quality water makes it extra tasty. I had myoga ginger on hand so I used that, but you can add ingredients like pears or apples to make it fruity and extra delicious. Don't throw away the vegetable juice released from the salt - you can use it! Before you pour in the water make sure you properly let the flavor develop. Recipe by Heartful Kitchen Rei cookpad.japan Easy Daikon Radish Kimchi Easy Daikon Radish Kimchi It'd been a while since I'd had some kkakdugi, so I wanted to make some at home! When soaking the daikon radish in the salt, you could also add a chili pepper, kombu, etc. Recipe by pabotvxq cookpad.japan Easy Daikon Radish Kimchi Stock Easy Daikon Radish Kimchi Stock Since I was making kimchi stock, I thought I may as well make daikon radish kimchi, too! This is easier than normal kimchi stock because it's done in the food processor. If it isn't spicy enough, add chilli powder. If it needs more salt, add more Nam pla Thai fish sauce, soy sauce, or salt. Recipe by pabotvxq cookpad.japan Daikon Radish and Carrot Namasu Pickles Daikon Radish and Carrot Namasu Pickles I created this recipe to balance the flavours to my liking. A large amount of white (daikon radish) with a small amount of red (carrots) will look beautiful. You can slightly decrease the amount of the carrots. I recommend adding yuzu citrus for New Year holidays. Normally, you can use a lemon or omit it. Recipe by Setsubunhijiki cookpad.japan Radish Kimchi Radish Kimchi When I have chance to pickup a Korean radish, I get one, smaller sized as I am the only one who likes kimchi in our household. This is pretty easy, but if you can't get Korean pepper paste, sub 1 Tbl chili powder and 1 Tsp. Cayenne (hot) for each Tbl. Of the Gochujung. Adjust the Cayenne to your heat level. I eat this with rice dishes, and not just Korean rice dishes. You can sub turnips for the Korean radish. Some people say to use a Daikon radish, but I find turnips are closer to a Korean radish. Fo Fa Daikon Radish and Cucumber Mul (Water) Kimchi Daikon Radish and Cucumber Mul (Water) Kimchi This is a recipe using a cloudy white mul kimchi juice. I've been told that traditionally it was made with the leftover water from washing rice. People would use it for cooking rather than waste it. This is my take on a recipe I learned over 20 years ago from someone who used to work at a restaurant in South Korea. The water produced from the vegetables you've salted is their juice, so use that too in the brine. In Step 2, don't use salt when you're making the brine. You can adjust the salt content later. Sugar is necessary for helping the fermentation process, so be sure to add it. Recipe by Heartful Kitchen Rei cookpad.japan Homemade Radish Kimchi Homemade Radish Kimchi If you love kimchi but want something extra crunchy, Radish Kimchi (Kkakdugi, 깍두기) is a great choice! The crisp radish soaks up all the spicy, garlicky flavors as it ferments, making it super refreshing and addictive. It’s easy to make and goes perfectly with rice, stews, or even on its own. The best part? It gets better with time! Enjoy! Dandanyummyfood Kkakdugi (Cubed Radish Kimchi) Kkakdugi (Cubed Radish Kimchi) I made this at my daughter's request. Since the spice of red chili powder varies depending on the type, be sure to check the taste while seasoning. The yangnyeom from Step 14 is enough for 3-4 daikon radishes worth of kkakdugi. Store the leftover yangnyeom in the freezer, then the next time you make kkakdugi, all you have to do is pickle the daikon. Recipe by kanako8224 cookpad.japan Kkakdugi (Cubed Radish Kimchi) Kkakdugi (Cubed Radish Kimchi) I made this at my daughter's request. Since the spice of red chili powder varies depending on the type, be sure to check the taste while seasoning. The yangnyeom from Step 14 is enough for 3-4 daikon radishes worth of kkakdugi. Store the leftover yangnyeom in the freezer, then the next time you make kkakdugi, all you have to do is pickle the daikon. Recipe by kanako8224 cookpad.japan Kkakdugi (Cubed Radish Kimchi) Kkakdugi (Cubed Radish Kimchi) When kimchi was not available at supermarkets (about 25 years ago) I was taught how to make these pickles by a Japanese-Korean friend. Using juicy winter daikon radish, I could make tasty kkakduki. Compared to Japanese chili, Korean chili is sweeter. Usually kkakduki is made with finely powdered chili. You can use it for making hot pots or other dishes, so freeze it until needed. Recipe by kebeibiko cookpad.japan Kkakdugi (Cubed Radish Kimchi) Kkakdugi (Cubed Radish Kimchi) When kimchi was not available at supermarkets (about 25 years ago) I was taught how to make these pickles by a Japanese-Korean friend. Using juicy winter daikon radish, I could make tasty kkakduki. Compared to Japanese chili, Korean chili is sweeter. Usually kkakduki is made with finely powdered chili. You can use it for making hot pots or other dishes, so freeze it until needed. Recipe by kebeibiko cookpad.japan Mul (Water) Kimchi Instant Pickles Mul (Water) Kimchi Instant Pickles I get cravings for this mul kimchi on hot days. Since real pickling and fermentation take a little time, on those days I use some vinegar to enjoy this instant mul kimchi. Since you can enjoy both the kimchi and the juice, using high quality water makes it extra tasty. I had myoga ginger on hand so I used that, but you can add ingredients like pears or apples to make it fruity and extra delicious. Don't throw away the vegetable juice released from the salt - you can use it! Before you pour in the water make sure you properly let the flavor develop. Recipe by Heartful Kitchen Rei cookpad.japan Mul (Water) Kimchi Instant Pickles Mul (Water) Kimchi Instant Pickles I get cravings for this mul kimchi on hot days. Since real pickling and fermentation take a little time, on those days I use some vinegar to enjoy this instant mul kimchi. Since you can enjoy both the kimchi and the juice, using high quality water makes it extra tasty. I had myoga ginger on hand so I used that, but you can add ingredients like pears or apples to make it fruity and extra delicious. Don't throw away the vegetable juice released from the salt - you can use it! Before you pour in the water make sure you properly let the flavor develop. Recipe by Heartful Kitchen Rei cookpad.japan Easy Daikon Radish Kimchi Easy Daikon Radish Kimchi It'd been a while since I'd had some kkakdugi, so I wanted to make some at home! When soaking the daikon radish in the salt, you could also add a chili pepper, kombu, etc. Recipe by pabotvxq cookpad.japan Easy Daikon Radish Kimchi Easy Daikon Radish Kimchi It'd been a while since I'd had some kkakdugi, so I wanted to make some at home! When soaking the daikon radish in the salt, you could also add a chili pepper, kombu, etc. Recipe by pabotvxq cookpad.japan Easy Daikon Radish Kimchi Stock Easy Daikon Radish Kimchi Stock Since I was making kimchi stock, I thought I may as well make daikon radish kimchi, too! This is easier than normal kimchi stock because it's done in the food processor. If it isn't spicy enough, add chilli powder. If it needs more salt, add more Nam pla Thai fish sauce, soy sauce, or salt. Recipe by pabotvxq cookpad.japan Easy Daikon Radish Kimchi Stock Easy Daikon Radish Kimchi Stock Since I was making kimchi stock, I thought I may as well make daikon radish kimchi, too! This is easier than normal kimchi stock because it's done in the food processor. If it isn't spicy enough, add chilli powder. If it needs more salt, add more Nam pla Thai fish sauce, soy sauce, or salt. Recipe by pabotvxq cookpad.japan Daikon Radish and Carrot Namasu Pickles Daikon Radish and Carrot Namasu Pickles I created this recipe to balance the flavours to my liking. A large amount of white (daikon radish) with a small amount of red (carrots) will look beautiful. You can slightly decrease the amount of the carrots. I recommend adding yuzu citrus for New Year holidays. Normally, you can use a lemon or omit it. Recipe by Setsubunhijiki cookpad.japan Daikon Radish and Carrot Namasu Pickles Daikon Radish and Carrot Namasu Pickles I created this recipe to balance the flavours to my liking. A large amount of white (daikon radish) with a small amount of red (carrots) will look beautiful. You can slightly decrease the amount of the carrots. I recommend adding yuzu citrus for New Year holidays. Normally, you can use a lemon or omit it. Recipe by Setsubunhijiki cookpad.japan Radish Kimchi Radish Kimchi When I have chance to pickup a Korean radish, I get one, smaller sized as I am the only one who likes kimchi in our household. This is pretty easy, but if you can't get Korean pepper paste, sub 1 Tbl chili powder and 1 Tsp. Cayenne (hot) for each Tbl. Of the Gochujung. Adjust the Cayenne to your heat level. I eat this with rice dishes, and not just Korean rice dishes. You can sub turnips for the Korean radish. Some people say to use a Daikon radish, but I find turnips are closer to a Korean radish. Fo Fa Radish Kimchi Radish Kimchi When I have chance to pickup a Korean radish, I get one, smaller sized as I am the only one who likes kimchi in our household. This is pretty easy, but if you can't get Korean pepper paste, sub 1 Tbl chili powder and 1 Tsp. Cayenne (hot) for each Tbl. Of the Gochujung. Adjust the Cayenne to your heat level. I eat this with rice dishes, and not just Korean rice dishes. You can sub turnips for the Korean radish. Some people say to use a Daikon radish, but I find turnips are closer to a Korean radish. Fo Fa Daikon Radish and Cucumber Mul (Water) Kimchi Daikon Radish and Cucumber Mul (Water) Kimchi This is a recipe using a cloudy white mul kimchi juice. I've been told that traditionally it was made with the leftover water from washing rice. People would use it for cooking rather than waste it. This is my take on a recipe I learned over 20 years ago from someone who used to work at a restaurant in South Korea. The water produced from the vegetables you've salted is their juice, so use that too in the brine. In Step 2, don't use salt when you're making the brine. You can adjust the salt content later. Sugar is necessary for helping the fermentation process, so be sure to add it. Recipe by Heartful Kitchen Rei cookpad.japan Daikon Radish and Cucumber Mul (Water) Kimchi Daikon Radish and Cucumber Mul (Water) Kimchi This is a recipe using a cloudy white mul kimchi juice. I've been told that traditionally it was made with the leftover water from washing rice. People would use it for cooking rather than waste it. This is my take on a recipe I learned over 20 years ago from someone who used to work at a restaurant in South Korea. The water produced from the vegetables you've salted is their juice, so use that too in the brine. In Step 2, don't use salt when you're making the brine. You can adjust the salt content later. Sugar is necessary for helping the fermentation process, so be sure to add it. Recipe by Heartful Kitchen Rei cookpad.japan Homemade Radish Kimchi Homemade Radish Kimchi If you love kimchi but want something extra crunchy, Radish Kimchi (Kkakdugi, 깍두기) is a great choice! The crisp radish soaks up all the spicy, garlicky flavors as it ferments, making it super refreshing and addictive. It’s easy to make and goes perfectly with rice, stews, or even on its own. The best part? It gets better with time! Enjoy! Dandanyummyfood Homemade Radish Kimchi Homemade Radish Kimchi If you love kimchi but want something extra crunchy, Radish Kimchi (Kkakdugi, 깍두기) is a great choice! The crisp radish soaks up all the spicy, garlicky flavors as it ferments, making it super refreshing and addictive. It’s easy to make and goes perfectly with rice, stews, or even on its own. The best part? It gets better with time! Enjoy! 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