Kkakdugi : Korean Radish Kimchi Recipe

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Spicy Beef Radish Recipe:

Kkakdugi Step-by-Step Written Recipe:

Kkakdugi Ingredients:
2 1/2 lb. Korean radish, Moo or Japanese radish Daikon
10 Coves garlic
3 Tbs. Salted shrimp, Saewoojeot
2 oz. Chive or green onion
4 Tbs. Gochugaru, Korean red pepper flakes (Add less if you want mild spiciness)
2 1/2 Tbs. Sugar
1/4 tsp. Salt

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Comment (42)

  1. Hi Seonkyoung, I just had to let you know, I made this. It's very spicy and very addicting. The flavor is awesome. I've had mine for 6 weeks now. Next time I make I'm reducing the amount of spice. Is that ok. I already did it before. I knew it was going to be spicy. But it's still too spicy for me. lol I cut them into tiny little pieces so I can enjoy the flavor without dying. lol Thank you so much. 🙂

  2. That looks so easy I hope I can do it the same way how I watch your video and you put everything together that is awesome God bless you and your husband with prayers and blessings always and forever amen to the both of you amen again our heavenly father love the both of you amen I really love to watch you video amen I live in Honolulu amen

  3. Will the radish appreciably ferment after 12 hours? I've made several fermented things in my life (beer, wine, kraut, kimchi, pickles, etc) and everything needed at least a few days.

  4. i made this recipe last night and just tasted it after it fermented over night and it was amazingly delicious! you have the best korean food recipes that i have found on youtube. thank you for sharing your recipes!

  5. To save you from sharpening all your knives, you can remove all the dirt and save even more of the vegetable if you use a plastic pot scrubber to take the dirt and very very small amount of skin off.


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