Friday, June 22, 2012

Banchan Week, Day 2: Kkakdugi (Vegetarian/Vegan)

For Day 2 of Banchan Week, today's banchan is known as kkakdugi (깍두기), which is a quick and easy kimchi dish. Kkakdugi has the same seasonings as the standard baechu kimchi, but uses Korean daikon radish in place of the Napa cabbage. This is one of my favorite banchan dishes, to the point where I get really bummed if I don't get served kkakdugi when dining at Korean restaurants.


Just like with my
baechu kimchi recipe, feel free to omit the fish sauce in order to make this recipe completely vegan; it won't affect the fermentation or flavor at all! 

Kkakdugi (Daikon Radish Kimchi)
loosely adapted from About.com

Ingredients:
1 3-lb Korean daikon radish, peeled & cut into 3/4" cubes
2 cups sea salt + 1 Tbsp sea salt, divided
5 tsp sugar
6 Tbsp gochugaru (Korean chili powder) 
1 tsp fish sauce (optional, omit for vegan)
2 Tbsp garlic paste (or grated garlic)
1 Tbsp ginger paste (or grated ginger)
1/2 yellow onion, finely chopped
2 scallions, cut on the bias

Cover the cubed radish with 2 cups of the sea salt, tossing gently to combine and coat. Let stand for 2 hours, draining any liquid from the bowl.







After 2 hours, rinse the radish cubes thoroughly with cold water.


Combine the remaining 1 Tbsp of sea salt, the sugar, gochugaru, fish sauce (if using), garlic paste, ginger paste, onion and scallions. Mix well. 

Combine the cubed radish with the kimchi seasonings and mix thoroughly to combine. Pack into an airtight container, leaving a bit of space at the top. Seal and store at room temperature for 24 hours to allow for fermentation.





Store kkakdugi in the refrigerator.


4 comments:

  1. I just got through making the baechu and kkakdugi. I am a little worried about the radish kimchi because I rinsed numerous times but the salt taste was still pretty strong. Thank you for you clear step by step recipes!

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    Replies
    1. You're welcome, Michael! Thanks for reading :)

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    2. They both turned out great...btw the Korean Flip Burger is awesome. I am going to try your pork/kimchi burger recipe soon. I am so pumped about finding your blog.

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    3. Glad to hear everything turned out great! I hope you like the burgers - beats waiting in line/spending money at Flip! :)

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