Kkakdugi is a type of kimchi made from diced radish. It’s a very common kind of kimchi and often used in Korean everyday meals along with baechu kimchi (napa cabbage kimchi). It’s spicy, salty, delicious, and is incredibly crunchy. Best of all, you can make perfect kkakdugi in an hour!
I posted a video about how to make kimchi in 2007, when I had just started using YouTube. I showed how to make both baechu kimchi and kkakdugi in a single video, but I didn’t provide exact measurements as I wasn’t accustomed to measuring things out at that time. I mentioned things like “you need 2 medium sized napa cabbages…” But I soon realized that it would be diffcult for people to make their own kimchi without knowing the exact pounds, kilos, cups and spoons etc. Also, 2 major recipes in one video is a lot for people to learn!
So last year I posted an easy kimchi recipe that calls for 10 pounds of napa cabbage, and I tried to do my best to provide accurate measurements so that my viewers and readers could make delicious kimchi. Now I’m posting a more detailed kkakdugi recipe today, a recipe I have developed over years and years and is the best I have made so far.
I hope you enjoy it! Good luck in your kimchi-making!
Kkakdugi goes well with many Korean soups, including kongnamulguk (soybean sprout soup) and ox bone soup.
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Link nội dung: https://myphamsakura.edu.vn/kim-chi-cu-a56269.html