1
Cut the radish into large, irregular chunks.
Summer Radish Kkakdugi
A recipe for making refreshing and savory Kkakdugi by cutting summer radishes into large chunks.
KoreanSide Dish
📝 8 steps
What You'll Need
Radish1, about the size of a middle school boy's calf
Chives2 handfuls
Pear1/2
Cold rice1/3 bowl
Sun-dried salt100ml cup per 1L of water
Red chili powder4 tbsp
Pickled chili peppers8
Sand lance fish sauce6 tbsp
Salted shrimp1 heaped tbsp
Plum extract3 tbsp
Garlic2 tbsp
Gingerless than 1 tbsp
Instructions
2
Make a brine using a ratio of 100ml of sun-dried salt per 1L of water and soak the radish.
3
Grate 1/2 pear and an appropriate amount of radish using a grater.
4
Put the grated pear, radish, and 1/3 bowl of cold rice into a blender and blend.
5
Remove 8 chili peppers from the chili pickle and chop them finely.
6
Cut the chives into appropriate sizes.
7
In the blended chili and rice mixture, add 4 tbsp of red chili powder, 6 tbsp of sand lance fish sauce, 1 tbsp of salted shrimp, 3 tbsp of plum extract, 2 tbsp of garlic, and less than 1 tbsp of ginger to make the seasoning paste.
8
Add the seasoning paste and chopped chives to the soaked radish and mix evenly.