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Kkaktugi is a variety of Kimchi that is made from daikon radish instead or napa cabbage. It uses mostly the same seasonings but delivers a quite different flavor. Cool and crunchy, this kimchi goes well with cold soups, Korean Grill, and “Bibim” type dishes.
Ingredients
1 large daikon
1/4 cup kosher or sea salt
4 green or spring onions
1 bunch Korean chives
4 cloves garlic, peeled
2 ounces fresh ginger, peeled
3 tablespoons coarse ground red chili pepper
Seasoning paste:
4 cloves garlic, peeled
1-ounce fresh ginger, peeled
1 tablespoon shrimp paste
1 teaspoon sugar
1/3 cup medium ground red chili powder
water as needed
Directions
- Prepare the radish:
- Cut off both the top crown and bottom root then wash and peel.
- Cut in half from top to bottom.
- Flat side down, slice each section from top to bottom into 1 1/2 inch wide sections.
- Set one slice aside and cut the rest from top to bottom into 1 1/2 inch wide strips then cube each strip.
- Place the cubes in a large nonmetallic bowl and mix with the salt.
- Let stand for 30 minutes.
- Rinse in cold water and drain.
- Add the coarse red chili pepper, toss well, and let stand at least 10 minutes.
- Prepare Seasoning Paste:
- Cut ginger into thirds and place in blender.
- Add garlic and just enough water to blend into a smooth paste.
- Place all ingredients including blended paste into a medium nonmetallic mixing bowl and mix well adding just enough water to maintain a thick paste.
- Let stand at least 15 minutes.
- Make the Kimchi:
- Finely shred/grate the remaining Daikon and ginger.
- Cut green/spring onions into 1/2 inch sections.
- Add ginger, daikon, onions, chives, and seasoning paste to the radish cubes and mix well.
- Transfer into a glass storage container(s), leaving room at the top of the container for swelling. Seal tightly.
- Place the container(s) in a brown paper sack (or otherwise shield from light) and let stand at room temperature for 24 hours, then refrigerate.
Serve chilled in a small dish as part of a Korean ban chan array.