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Kakduki

    PRODUCTION INFO

    Spicy Kimchi of Korean White Radish


    Shop Link : https://shop.himalkimchi.com/product/kakduki/


    One of the most common Kimchi in Korea with big Korean radish or Asian white radish in cubical cut, in Korean, ๊น๋‘‘์ฐ๊ธฐ : [kakduk-seolgi]

    Simple mixture without any additional veggies in Kimchiso is simply nice. However, mix with fresh radish leaves or some chopped spring onion can give extra taste and flavor.

    Ingredients


    Main Material

    ๋ฌด : Korean White Radish
    – Scrub skin / peel off damaged skin
    – Cubical cut 15~20mm size


    Additional Vegetables for Kimchiso

    ๋ฌด์ฒญ : Radish Leaves (optional)
    – Tender inner leaves
    – Cut 15~25mm long

    ์ชฝํŒŒ : Spring Onion (optional)
    – Thin one, cut leaf and root 5~6mm long
    – Thick root, split in half or quarter first


    Materials for Mixing Sauce of Kimchiso

    ์ฒœ์ผ์—ผ : Sea Salt
    / ์•”์—ผ : Rock Salt

    ๋‹ค์‹œ๋งˆ : Sea Kelp / Devil’s Apron

    ๊ตญ๊ฐ„์žฅ : Korean Soy Sauce
    / ๋œ์žฅ : Doenjang

    ์Œ€๋ฐฅ / ์Œ€๊ฐ€๋ฃจ : Rice / Flour
    – Make porridge : rice(1) & water(5)
    – Function as food for bacteria to produce ethyl-alcohol

    ๊ณ ์ถ”๊ฐ€๋ฃจ : Dried Chili Powder
    – Korean chili for Kimchi : 10~12cm long with medium spicy and subtle sweet taste
    – Good quality : shiny and vivid red color

    ๋ฐฐ : Asian Pear
    – Use ground pear for sweetness

    ์–‘ํŒŒ : White Onion
    – Use ground onion

    ํ™๊ณ ์ถ” : Red Chili
    – Use ground fresh red chili

    ์ƒ๊ฐ• : Ginger
    – Use ground ginger

    ๋งˆ๋Š˜ : Garlic
    – Use ground garlic

    Ratio of Garlic & Ginger = 3:1


    Making of Spicy Kakduki

    ๊น๋‘‘์ฐ๊ธฐ : Cubical cut
    Salting process with boiled salt water
    Kakduki with leaves
    Adding spring onion for extra flavor

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