Side Dishes
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Kkakdugi (Cubed Radish Kimchi)
Lightly salting the radish helps the seasoning absorb while keeping it crunchy.
Active Time20 min
Total Time40 min
Servings6
DifficultyMedium
Steps
- 1
Cut the radish into 2 cm cubes.
- 2
Sprinkle with salt, brine for 20 minutes, then drain.
- 3
Mix gochugaru, fish sauce, salted shrimp, garlic, ginger, and sugar into a seasoning.
- 4
Toss the radish thoroughly with the seasoning and chives.
- 5
Ferment half a day at room temperature, then refrigerate.
