Servings: 1 about 1 1/2 quarts
Ingredients
- 3 pounds Korean radish or daikon peeled and cut into 3/4-inch cubes
- 2 tablespoons coarse sea salt
- 1 tablespoon allulose
- 1/3 cup gochugaru
- 3 tablespoons fish sauce
- 1 tablespoon salted shrimp (saeujeot) minced
- 6 cloves garlic minced
- 1 teaspoon grated ginger
- 4 scallions chopped
Instructions
- Toss the radish cubes with the salt and allulose and let them sit for 30 minutes. Drain, but do not rinse; save 2 tablespoons of the liquid.
- Toss the radish with the gochugaru first until evenly red, then add the remaining ingredients and the saved liquid and mix well.
- Pack into a jar, leave at room temperature for 1 day, then refrigerate. It is ready to eat after 2 to 3 days.
Notes
Tip: Coloring the radish with gochugaru before adding the wet ingredients gives kkakdugi its deep, even red color.
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