Kim Chee Radish Kkakdugi Recipe

Kim Chee Radish Kkakdugi Recipe

radish kim chi

 

I was walking through KTA Supermarket the other day and they had the biggest, whitest Daikon Radishes. As soon as I saw them I knew I had to make Kim Chee. I learned how to make this from a Korean friend and hope you like it as much as I do. The secret ingredient is Sprite. I know it sounds weird, but it works!

It's great all on its own with hot rice or as a side dish with meat. It also goes great with soups like Seollangtang.

Also, just a sidenote: If you are ever on the Big Island, make sure to check out KTA Supermarkets. They have the coolest selection of local and Asian products.

INGREDIENTS

  • One huge Korean Radish
  • 1/4 cup Hawaiian Salt (Kosher salt is ok too)
  • 1/4 cup fish sauce + 2 tbsp
  • 4-5 cloves garlic
  • 1 inch piece of ginger
  • 1 apple
  • 2 tbsp sugar (adjust if you like more or less sweetness)
  • 2 tbsp Sprite
  • 3 tbsp Gochugaru Red Pepper Flakes (adjust if you like more or less hot)
  • Chives cut into 1 inch pieces

INSTRUCTIONS

1. Peel and cut your Korean Radish into cubes. Massage your radish with salt and let sit for 10 minutes. Then toss and mix them again and let them sit for another 10 minutes.

2. Chop up your apple and add to a food processor along with your peeled garlic and ginger. Also add your fish sauce and sugar. The lighter the color, the better. If you use a dark colored fish sauce, only add 1/4 cup. If this is too fishy for you, adjust to your taste buds. Blend.

3. Rinse your radish cubes and drain them. Shake the colander around to get out as much liquid as possible.

4. Put radish in bowl and add your blended apple mixture, Sprite, Chives and gochugaru red pepper flakes. Use gloves and massage until the radish is well covered. I know it's weird, but my Korean friend swears this is the secret ingredient. It helps add a little sweetness and the fizziness of the soda somehow makes the radish have a different texture.

5. Cover bowl with plastic wrap and let sit at room temperature 8-12 hours. If it's very hot, it will take less time to ferment. Bottle your Radish Kim Chee and put into the fridge. It should be ready to eat by tomorrow.

 

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