By Eugene O.
I dedicate this recipe to this website. Just click on my name to learn more.
Ingredients: korean radish, salt, sugar, fish sauce, hot pepper flakes, green onions, garlic, ginger
1: Peel 4 pounds of Korean radish (or daikon).
2: Rinse in cold water and pat dry.
3: Add 2 tbs salt, 2 tbs sugar, and mix well.
4: Add 2 tbs salt, 2 tbs sugar, and mix well.
*tip: If you like your kkakdugi sweeter, add 1 or more extra tbs of sugar.
5: Set aside for 30 minutes.
6: Drain the juice from the radish into a small bowl.
7: Add 2 tbs minced garlic (about 5-6 cloves garlic), 1 ts minced ginger, 4 stalks of chopped green onions, ¼ cup fish sauce, 2/3 cup hot pepper flakes, and ⅓ cup of the juice from the radish.
*tip: The amount of hot pepper flakes you use depends on your taste; use ¼ cup hot pepper flakes for a mild version. For a vegetarian version, replace fish sauce with soy sauce.
8: Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.
9: Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
10: Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
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