Are you enjoying the Olympics so far? I loved the opening ceremony and seeing the queen jump out of that helicopter with Mr. Bond, lol. And of course, my favorite Mr. Bean… never disappoints me. It was overall a very entertaining and fantastic to watch… although it was so long but I stayed up late with my husband to see Korea and USA march into the stadium. So proud of both teams.
Today, I’d like to share a very Korean recipe with you. Kakdugi (Korean radish kimchi) is a very popular kind of Kimchi in Korea. Kakdugi is enjoyed during all seasons. Much easier and simpler to make than the traditional Kimchi.
Kakdugi, like Kimchi, gets better in 3-5 days from the time it’s made. Best eaten in 2-3 weeks but of course, you can eat it after that, too. Many Koreans use old kakdugi in noodles or rice dishes.
To make Kakdugi, purchase a Korean radish or turnip (or the Japanese radish will work, too) at your local grocery store. Stores like Raley’s or Safeway usually carry these radishes. Cut the radish in bite sized dices. Pour in 1/2 cup Korean cider (사이다) or Sprite over the radish. Add very coarse sea salt and stir well. Set aside, about 1 hour. Rinse the radish with cold water and drain water well.
Make sauce and mix in with the radish and store it in a airtight container overnight before serving. You can eat them as soon as they are done, but it’s best if you wait overnight or 2-3 days.
- 1 Korean radish or turnip (or Japanese daikon radish), cut into bite sized dices
- ½ cup Korean Cider or Sprite
- 1 tablespoon very coarse sea salt
- For the Kakdugi sauce: 3 tablespoons gochugaru (Korean fine pepper flakes)
- 2 tablespoons Korean fish sauce (Kanari)
- 1 tablespoon, minced garlic
- ½ tablespoon sugar
- 2 tablespoons Korean cider or Sprite
- salt to taste
- 1 green onions, finely chopped
- Place cut radish in a large bowl. Pour in the Koren cider or sprite. Sprinkle with the coarse sea salt and stir. Set aside for one hour.
- Rinse the radish with cold water and drain water well.
- Make the sauce by combining all the kakdugi sauce ingredients in a large bowl. Add the prepared radish to the bowl and stir well to coat the radish with the sauce evenly. Store in a tight container overnight or 2-3 days before serving.
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