Korea

Kkakdugi

Name: Kkakdugi
Total time: 40 min
Yield: 10 servings
Cuisine: Korean
Ingredients: 2 large white radishes in 2 cm cubes radish (daikon radish, mooli); 1 1/2 tbsp salt; 1 1/2 tbsp sugar; 1/4 cup gochugaru; 8 cloves minced garlic; 1 tsp minced ginger; 2 tbsp fish sauce; 4 stalks chopped spring onion (green onion, scallion)

Crunchy cubes of radish in a fiery coat. The kimchi with the loudest bite.

40 minTime

1 gProtein each

hotSpice

Cubed radish kimchi2 chapters · 1 min read

Make it your way

Grandma's wayRadish cubes fermented with chilli, garlic and fish sauce.

The original

39kcalsame

1 gproteinsame

3 gfibresame

40minutessame

Kkakdugi.

Per serving, worked out from the ingredient table.

Ingredients

Radish (daikon radish, mooli)2 large white radishes, in 2 cm cubes

Salt1½ tbsp

Sugar1½ tbsp

Gochugaru¼ cup

Garlic8 cloves, minced

Ginger1 tsp, minced

Fish sauce2 tbsp

Spring onion (green onion, scallion)4 stalks, chopped

Method

4 steps

1Toss the radish with salt and sugar and leave 30 minutes, tossing halfway.
2Drain, keeping 3 tbsp of the liquid.
3Toss the radish with gochugaru first until stained red, then add garlic, ginger, fish sauce, spring onion and the saved liquid.
4Pack into a jar, press down, and leave at room temperature for 1 to 2 days, then refrigerate.

Serve it like this

Serve a small bowl of cubes alongside soups, rice and grilled meats. Spoon a little of the juice in too.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Kkakdugi

Crunchy cubes of radish in a fiery coat. The kimchi with the loudest bite.

40 minTime

1 gProtein each

hotSpice

Cubed radish kimchi2 chapters · 1 min read

Make it your way

Grandma's wayRadish cubes fermented with chilli, garlic and fish sauce.

The original

39kcalsame

1 gproteinsame

3 gfibresame

40minutessame

Kkakdugi.

Per serving, worked out from the ingredient table.

Ingredients

Radish (daikon radish, mooli)2 large white radishes, in 2 cm cubes

Salt1½ tbsp

Sugar1½ tbsp

Gochugaru¼ cup

Garlic8 cloves, minced

Ginger1 tsp, minced

Fish sauce2 tbsp

Spring onion (green onion, scallion)4 stalks, chopped

Method

4 steps

1Toss the radish with salt and sugar and leave 30 minutes, tossing halfway.
2Drain, keeping 3 tbsp of the liquid.
3Toss the radish with gochugaru first until stained red, then add garlic, ginger, fish sauce, spring onion and the saved liquid.
4Pack into a jar, press down, and leave at room temperature for 1 to 2 days, then refrigerate.

Serve it like this

Serve a small bowl of cubes alongside soups, rice and grilled meats. Spoon a little of the juice in too.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kkakdugi

Make it your way

Ingredients

Method

Kkakdugi

Make it your way

Ingredients

Method

Make it a meal