The Beginning
The first time I made Spicy Diced Daikon Kimchi, I knew it would be special. Spicy Diced Daikon Kimchi, also known as Kkakdugi, has a unique charm that’s both vibrant and comforting. I love the simplicity of daikon radish, transformed into something so bold and flavorful. It’s not just the spiciness that excites me; it’s the way the ingredients come together, each bringing its own character to the dish. For a side dish, Spicy Diced Daikon Kimchi truly stands out.
Preparing the Ingredients
Making this Spicy Diced Daikon Kimchi recipe is easier than you might think. First, I start by peeling and dicing the daikon radish into chunky cubes, about three-quarters of an inch in size. I sprinkle them with kosher salt and a touch of sugar, then let them rest. The radish soaks up the seasonings and starts to soften, releasing some liquid in the process. It’s amazing to watch how quickly the radish changes, becoming tender yet staying satisfyingly crisp.
The Spicy, Aromatic Paste
After draining the radish, it’s time to make the spicy paste. I mix garlic, ginger, soy sauce, and the essential gochugaru—Korean red pepper flakes—that give this Spicy Diced Daikon Kimchi its iconic kick. I toss everything together, coating each radish cube with the fiery paste. As I mix, I can already smell the bold and vibrant flavors coming to life, a sign that the kimchi will be wonderfully spicy and aromatic.
Letting It Ferment
Finally, I pack the seasoned radish into a clean glass jar, pressing it down to remove any air pockets. Now, I have a choice: enjoy it fresh, or let it ferment at room temperature for a few days. Either way, Spicy Diced Daikon Kimchi never disappoints. Whether served alongside rice or enjoyed with a hearty soup, its crunchy texture and bold flavor add a delightful zing to any meal. Each bite reminds me why I love this dish—simple ingredients, big flavors, and a taste of Korea in every spoonful.
Table of Contents
Chef’s Notes- Spicy Diced Daikon Kimchi
- Uniform Cubing for Consistent Texture: Make sure to cut the daikon into equal-sized cubes. This ensures each piece absorbs the flavors evenly and results in a consistent crunch.
- Rinsing to Maintain Crunch: After salting, rinsing the radish thoroughly helps remove excess salt, allowing for a balanced flavor without overpowering saltiness.
- Adjusting Spiciness to Taste: If you’re sensitive to spice, start with half the amount of gochugaru, taste, and add more as needed. You can also substitute gochugaru with a mix of milder chili flakes for less heat.
- Fermentation Control for Flavor: The length of time you allow the kimchi to ferment will affect its taste. For a milder flavor, ferment at room temperature for only 1-2 days, then refrigerate. For a stronger tang, leave it out a bit longer before refrigerating.
- Preventing Air Bubbles for Best Fermentation: Press down on the radish cubes in the jar to eliminate any air bubbles. This will help the kimchi ferment evenly and prevent mold from forming.
Spicy Diced Daikon Kimchi
4
15
minutes0
minutes200
kcal30
minutes45
minutesExperience the authentic flavors of Korea with this easy and crunchy Spicy Diced Daikon Kimchi (Kkakdugi) recipe! Perfect for everyday meals, this kimchi boasts a delightful blend of spicy, salty, and sweet notes that will elevate any dish. Whether you’re a seasoned kimchi lover or trying it for the first time, this customizable recipe is simple to follow and can be ready in just an hour. Embrace the vibrant taste and health benefits of homemade kkakdugi, inspired by the techniques of top chefs. Get ready to impress your family and friends with your culinary skills!
Ingredients
- Liquid
⅓ cup radish soaking liquid
- Alternative Ingredients:
Daikon radish can be substituted with regular white radish or jicama.
Soy sauce replaces fish sauce for a vegetarian option.
Gochugaru can be adjusted or replaced with crushed red pepper flakes for less heat.
Granulated sugar can be substituted with honey or maple syrup for a natural sweetener.
Fresh ginger can be replaced with ground ginger if unavailable.
Directions
- Prepare Radish – Start by peeling the daikon radish thoroughly. After peeling, rinse the radish under cold water to remove any residual dirt and pat it dry with a clean towel. Proceed to cut the radish into uniform ¾-inch cubes to ensure even seasoning and texture.
- Season and Soak – In a large mixing bowl, combine the cubed radish with kosher salt and granulated sugar. Toss the mixture well to distribute the salt and sugar evenly. Let the radish sit and absorb the seasoning for about 30 minutes, allowing it to become tender and flavorful.
- Drain and Mix Seasonings – After soaking, drain the radish pieces and reserve the liquid. In a separate bowl, combine the minced garlic, minced ginger, sliced green onions, soy sauce, gochugaru, and approximately ⅓ cup of the reserved radish juice. Mix these ingredients thoroughly to create a spicy and aromatic seasoning paste.
- Combine and Marinate – Add the seasoning paste to the drained radish cubes. Mix everything together until each piece is evenly coated with the spices and liquids, ensuring a juicy and flavorful mixture. Taste and adjust the seasoning as needed, adding more sugar or soy sauce if desired.
- Jar and Ferment – Transfer the seasoned radish into a clean glass jar. Press the mixture down firmly to eliminate any air pockets between the cubes, which helps in proper fermentation. Seal the jar tightly.
- Storage Options – You can enjoy the kkakdugi immediately, or for a more developed flavor, allow it to ferment at room temperature for a few days until bubbles form and it develops a strong, sour aroma. Once fermented to your liking, refrigerate the jar to slow down the fermentation process and maintain freshness.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- measuring cups and spoons
- colander
Nutrition Facts
- Calories: 200kcal
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 400mg
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 10g
- Protein: 5g
- Vitamin A: 10IU
- Vitamin C: 30mg
- Calcium: 60mg
- Iron: 2mg
FAQs- Spicy Diced Daikon Kimchi
How long can I store the kkakdugi?
Properly stored in the refrigerator, kkakdugi can last up to 3-4 weeks. Its flavor will continue to develop over time.
Can I make this recipe without gochugaru?
Yes, you can use crushed red pepper flakes or paprika for a milder spice. However, gochugaru gives the dish an authentic Korean flavor and color.
What can I serve with this kkakdugi?
Kkakdugi is versatile! Serve it with rice, noodle soups, or grilled meats. It also works well as a topping for Korean pancakes or as a side for sandwiches.
How can I speed up the fermentation process?
Leave the kkakdugi at room temperature for 1-2 days before refrigerating. Warmer temperatures speed up fermentation, but don’t leave it out too long to prevent over-fermentation.
Why does my kkakdugi taste too salty?
If it’s too salty, try rinsing the radish cubes after the initial salting step. You can also adjust the recipe by using a little less salt during the initial soaking process.
