Ingredients
- 2 medium/large Korean radish
- 3 tbsp coarse salt
- 1 stalk of green onion, chopped
- 1 small onion (or half a med/large onion)
- half an apple (I used Fuji)
- 1 tsp minced ginger
- 1 heaping tbsp salted fermented shrimp
- 1/2 cup of gochugaru
- 5 garlic cloves
- 1/4 cup anchovy fish sauce
Recipe videos: @spaarkyyy
- Peel the radish & rinse with cold water.
- Cut into bite-size cubes and put into a large bowl
- Into the bowl, add coarse salt and mix well so the salt distributes evenly
- Set aside for 30min - at the 15min mark, mix again to make sure it salts evenly
- Lightly rinse the radish once and drain. Set aside
- Into a blender/food processor, add chopped onion, apple, ginger, salted fermented shrimp, gochugaru, garlic, fish sauce, and a splash of water
- Add the marinade and radish into a large bowl. Mix well
- Add chopped green onions and gently mix.
- Store kkakdugi in a glass jar (press down at the top to minimize air between the radish cubes)
- You can eat it right away or let it ferment in room temp for 2 days (then move it to the fridge)
DIRECTIONS
faqS
- Substitute for fish sauce? Soy sauce
- Substitute for salted shrimp? Add 1tbsp of coarse salt
- Low spice tolerance? Use 1/4 cup gochugaru for a mild version
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