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Kkakdugi (Radish Kimchi) Recipe
Ingredients (9)
- 3 pounds (1.4kg) daikon or Korean moo radish, peeled and cut into a 1-inch dice
- 1 tablespoon plus 1 teaspoon (15g) Diamond Crystal kosher salt
- 2 teaspoons (10g) sugar
- 1/4 cup plus 2 tablespoons (40g) coarse ground gochugaru (Korean chile powder)
- 12 garlic cloves (60g), finely chopped
- One 3-inch piece fresh ginger (about 1.75 ounces; 50g), peeled and finely chopped
- 5 scallions (about 60g), cut into 1-inch pieces
- 2 tablespoons (40g) saeujeot (Korean salted shrimp)
- 2 tablespoons (30ml) fish sauce
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Serious Eats