March 10, 2026

Kkakdugi (Diced Radish Kimchi), Kelp Flour Paste Makes the Broth Rich and Deep

Name: Kkakdugi (Diced Radish Kimchi), Kelp Flour Paste Makes the Broth Rich and Deep
Total time: 180 min
Yield: 10
Cuisine: Korean
Ingredients: 2 kg Radish; 1 stalk Green Onion; 15 g Dried Kelp; 7 tbsp Red Pepper Powder; 15 tbsp Sand Lance Fish Sauce; 2 tbsp Minced Garlic; 1 tbsp Minced Ginger; 2 tbsp Sugar; 0.33 tbsp Fine Salt; 1 tbsp Fine Salt; 0.33 tbsp New Sugar; 2 cup Cider (Sprite); 2 tbsp Flour; 500 ml Water; 7 tbsp Water

Profile김진순 점심시간Views: 50

Cook time: 180 min
Difficulty: 2 out of 5 stars
Servings: Serves 10

Ingredients

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Serves 10

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Steps

Wash the radish, dice into 2-3cm cubes, and place in a mixing bowl.
Add 1 tbsp fine salt and 1/3 tbsp new sugar, mix, then add 2 cups of cider and pickle for 2 hours (flip every 30 minutes).
Add 15g dried kelp to 500ml water and boil for 10 minutes, then remove the kelp.
Mix 2 tbsp flour and 7 tbsp water to make flour paste, add to the kelp water, stir well, boil for 10 seconds, then cool in cold water.
Thinly slice green onion into a mixing bowl, add sauce ingredients (red pepper powder, sand lance fish sauce, minced garlic, minced ginger, sugar, 1/3 tbsp fine salt), and 3 tbsp cooled kelp paste, and mix well.
Drain the pickled radish on a strainer (never rinse with water), add the sauce, and mix for the first time.
Taste and add a little more salt if needed, then mix again to finish.

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