Quick Cubed Radish Kimchi
Kkakdugi
Prep: 20 min | Cook: 0 min | Total: 20 min | Serves: 8
Ingredients
- 1 lb Korean radish (cubed ¾ inch)
- 1 tablespoon Salt (for salting)
- 2 tablespoons Gochugaru
- 1 tablespoon Fish sauce
- 3 cloves Garlic (minced)
- ½ teaspoon Ginger (minced)
- 1 teaspoon Sugar
- 2 stalks Green onion (chopped)
Instructions
- Cut the Korean radish into ¾-inch cubes. Toss with 1 tablespoon salt and let sit for 15 minutes. Drain the liquid.
- In a large bowl, mix gochugaru, fish sauce, minced garlic, ginger, and sugar to make the paste.
- Add the salted radish cubes and green onion to the paste. Toss with gloves (or a spoon) until every piece is evenly coated.
- Pack into a jar or airtight container. Leave at room temperature for 1 day to start fermenting, then refrigerate. Ready to eat after 2-3 days.
From K-Kitchen — koreanhomecook.com