Korean
Korean - Banchan
Kkakdugi
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1.5kg Korean radish, cut into 2cm cubes
- • 1/4 cup coarse sea salt
- • 1 tbsp sugar
- • 5 tbsp gochugaru (Korean chili flakes)
- • 2 tbsp saeujeot (fermented prawns), minced
- • 6 cloves garlic, minced
- • 1 tbsp minced ginger
- • 2 spring onions, sliced
Preparation Steps
1
Phase 1
Toss the radish cubes with the salt and sugar and rest 1 hour, then drain, reserving 2 tbsp of the brine.
2
Phase 2
Mix the gochugaru, saeujeot, garlic, and ginger with the reserved brine into a paste.
3
Phase 3
Coat the radish cubes and spring onions evenly with the paste.
4
Phase 4
Pack into a container with headspace and leave at room temperature 1-2 days until fizzy.
5
Phase 5
Refrigerate 3-5 days until pleasantly sour and crunchy before serving.