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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
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. 🙂
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
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.
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!
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.
Korean radishes are so pretty ?
I love this recipe, very easy!
Don't underestimate Korean food is very rich and spicy and heavy with ingredients.
Can you make kimchi soup with this ?
I just made this. Absolutely amazing!!!
I made this tonight and it was bomb ??Thanks girlfriend!!!
Thanks for this recipe. I love the taste. Feel like Korean!
thanks for this recipe. I lov
love watching you, can you leave it out a couple days for more tang
Is there any substitute for korean hot pepper flakes?
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. 🙂
I made this on Friday! Tasted it the next morning. So good. Can this be used in kimchi jjigae either in place of or in addition to cabbage kimchi?
Thanks for sharing! I Love Kkakdugi!!
is it possible to use this kimchi paste with napa cabbage?
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
seonkyoung your dishes make me and my tummy so happy ♡♡ xD
you are so cute too thump up
Mine didn't turn out good ??.
I'm making a batch of this soon!
깍뚜기랑 라면이랑 먹고싶어..
I like it! thank you for sharing…
Hello!! Can Ü teach us how to make white radish picked kimchi? The one that we usually eat with fried chicken!! Thank Ü hehehe
easiest kimchi recipe i've seen…
Nice thank you mam
I feel bad for the baby shrimp ??
How long does it last I love kimchi but I get nervous for how long it last thank you for sharing your moms recipes
????
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.
I read that people make kimchi using pumpkin in Korea. Could I make that but using a similar method and recipe that is in this video?
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!
Can you please do a plain sweet pickled radish and korean potato salad!? Please!!! I love all your recipes, so simple and elegant!
Looks incredible I'm going to try this…but I have a quick question…is there a risk of food poisoning if you have seafood in at room temperature??
I keep seeing that you can replace the shrimp with fish sauce, but if we are vegetarian can we just leave it out all together?
How long can this stay in the fridge? Will it last a few days. The longer it stays the better…or worse? Thanks
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.
never liked radishes until I tried this! !!
mashita
can you use the same base to make shredded radish kim chi?
Can I skip salted shrimp and replace with fish sauce?
우리나라음식깍두기엄청잘만드시네요(^o^)b
i just prepared yesterday! since i tried i was asking how to prepare it, wow just delicious, thanks for the recipe.
What's the alternative for salted shrimp? I can't seem to find them in stores. T_T