1. Peel 4 pounds of Korean radish (or daikon).
2. Rinse in cold water, pat dry and cut it into ¾ to 1 inch cubes.
3. Take a large bowl and place the prepared radish into it.
Add 2 tablespoons salt, 2 tablespoons sugar or as desired, mix well and set aside for 30 minutes.
4. Drain the juice from the radish into a small bowl.
5. Add 2 tablespoon minced garlic (about 5-6 cloves garlic), 1 teaspoon 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.
6. Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.
7. Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
8. Serve it right away or store it in the refrigerator.
9. Alternately let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top of the kkakdugi and it’ll smell strong & sour. Then put it in the refrigerator.
The amount of hot pepper flakes you use depends on your taste, typically use ¼ cup hot pepper flakes for a mild version. For a vegetarian version, replace fish sauce with soy sauce.
Maangchi is making Kimchi with cubed radish or Kkakdugi. One may get scared with the name of the dish but it’s very simple and with Maangchi it’s fun to try out new recipes. Kkakdugi is like pickle, its sweet, sour and hot. Serve with soybean sprout soup or any of your favorite soup; its mouth watering.