Kkakdugi
A quick, crunchy radish kimchi that's ready in minutes. Perfect as a side dish or snack.
- Total time
- 15 min
- Servings
- 4
- Calories
- 35
- Protein
- 1g
Ingredients
- 1 medium radish
- 2 tablespoons gochugaru (Korean red chili flakes)
- 2 cloves garlic
- 1 teaspoon sugar
- 1 teaspoon salt
Instructions
- 1
Peel the 1 medium radish and cut into 1/2-inch cubes. Place in a bowl and toss with the 1 tsp salt. Let sit for 10 minutes until it releases liquid.
- 2
Drain the radish, reserving the liquid. In a small bowl, mix the 2 tbsp gochugaru, 2 minced garlic cloves, and 1 tsp sugar with 2 tbsp of the reserved liquid to form a paste.
- 3
Add the paste to the radish and toss well to coat every piece. The radish should look evenly red and glossy.
- 4
Serve immediately, or transfer to a jar and refrigerate for up to 1 week. The flavor deepens as it sits.
Tools you’ll need
- cutting board
- knife
- mixing bowl
- small bowl
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