Cubed radish kimchi (kkakdugi: 깍두기)
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- čas přidán 31. 07. 2011
- Full recipe:
www.maangchi.com/recipe/kkakdugi
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I used my korean radishes that I grew in my garden today using your Kkakdugi recipe! It tastes great already. waiting for it to fermente!!! Thank you❤
Awesome!
I tried making this twice now. My husband is so impressed every time he eats it. 😂. He never thought I can make such. Told him it’s not me, it’s chef Maangchi! 😊
Awesome! Happy cooking! : )
This kkakdugi is super tasty. I made a vegan fish sauce (recipe: dissolving 2 Tablespoons Sugar into 1/4 cup warm water then adding 1/4 cup of canned pineapple juice and 2 Tablespoons soy sauce). I used your recipe amount for fish sauce. Making it vegan this way added a lot more yummy flavor than just using soy sauce. I am so happy to be able to eat this super yummy Kkakdugi. It’s my favorite kimchi. Thank you for sharing your recipe. I can’t wait to try more of your recipes and learn how to make them vegan. 😋🥇
Good luck with your Korean cooking!
I just want you to know that adore you and your channel. I've made over 20 of your recipes. All have been delicuous, this kkakdugi has been my number one favorite. Even before it is fermented it's delicious. Thank you for sharing your recipes and also teaching about the Korean culture.
Maangchi, I discovered your channel 3 weeks ago trying to find a recipe for kkakdugi, and this was absolute perfection!! Also, I have been writing down your recipes and cooking a new recipe from you every single day since!!! I've made 20 recipes so far...and counting! And I've loved them all! You make me so happy and you remind me so much of my Mom with your humor. Thank you for sharing your beautiful spirit and love for cooking with the world ❤️❤️❤️
yes, you can use the radish. Any radish that tastes crispy and a little firm will work well. Good luck with making good kkakdugi.
I just made this....it is soooooo delicious....... basically I have a Korean meal every night for dinner....so much fun to create these delicious side dishes. Thank you Maangchi for all the amazing recipes
OMG! Love you Maangchi!!! Your recipes come out so good. DEEEEELISH! Keep up the good work!
This is my ALL-TIME-FAVORITE kimchi and your recipe is EXQUISITE! Thank you so very much for this video. What an excellent teacher you are...and an even better chef! Thank you. God bless you and your loved ones!
Thank you, everybody! I posted the recipe on my website now. Photos and more tips are posted! Yes, you can replace the radish with daikon, too! and instead of fish sauce, use soy sauce as I said in the video.
You have book story recipe mom
It’s sooo yummy, they had nice fresh huge radishes in town yesterday, today I made 2 big jars of kakdugi and sausage and radish stew with shrimps. You’re such an inspiration.
I made it with this vegan fish sauce recipe and it’s super tasty.
vegan fish sauce
recipe:
dissolving 2 Tablespoons Sugar into 1/4 cup warm water
then adding 1/4 cup of canned pineapple juice and 2 Tablespoons soy sauce. Mix it well and use the 1/4 cup following your recipe.
I've probably watched this video 50 times. I made this and I loved it. I feel like an authentic Korean cook. Thanks so much. You are awesome!
I like your kimchie yummy i will do that
Reighost it's actually not that spicy. Try it! It's so good.
I really enjoyed making the kkakdugi with your recipe. It tasted so delicious that I have made it several times.
Does your Kkakdugi have excess water?
I made it to but it was so salty I could not eat it. I really didn't know what went wrong?
yes, I got my cups and spoons from IKEA USA, so it is US measurements. I have many readers from Australia though. Check out the forum on my website and leave your question there. I hope you can get some advice from my Australian readers. Welcome!
Nice video. Very helpful.
I live in a super cold climate, but it's summer now, so I'm making a bunch of different types of kimchi while it's warm enough to actually ferment. I already made regular cabbage kimchi, but now I'm putting radish kimchi on my list, too!
I made this yesterday and loved everything about it! Tried it today in miso soup, which must have been my absolute favourite way of kkakdugi yet. :P
Thank you so much for putting all the effort into helping us with these dishes! :D
👏
the procedure looks like simple and easy, I would like to try , thanks for the receipt.
Greek caption was submitted by Sofia Anna! Thank you very much, Sofia!
I just made it! My husband kept trying to steal cubes. I'm excited it already taste good!! This will be my 1st time making a Korean dish! Thank you!!
Awesome! 👏
Lol, I've been watching these cooking shows for almost my entire time on youtube, but only realized today that I hadn't subbed. I corrected that mistake now.
I'm glad to see these videos are still coming at a good pace. I enjoy getting more familiar with Korean food.
I really love you because you write all the ingredients and directions in the description box and it makes it easier for me because I can listen, read and write down stuff at the same time without changing pages ^^
Thank you for this recipe! I grew a lot of daikon radish to break up my soil. I've harvested it and now I need recipes. This will use the last of the harvested daikon and I love kimchi!
Just made me this now and can’t wait to it eat! I swapped the fish sauce for vegan fish sauce and added carrot, as I love carrot in kimchi. I was surprised that you didn’t wash the salt off, but the veggies don’t taste very salty and I think that’s because of the sugar. Very easy to make! Wish me luck ❤
@TheSeraph74 hmm, the radish was not good. It should be crispy. Another good tip for kkakdugi: After placing kkakdugi in a container or jar, press it down with a spoon and do not turn over or stir it until it ferments. Otherwise, the radish kimchi will turn smelly and sometimes soggy. It's very easy to make. Let me know if you make it again. Check out the recipe and tips on my website. I'm glad you enjoy the emergency kimchi recipe! : )
hi Maangchi, i was being your subscriber since about 2 years ago and i really love all of your videos and recipes. i made this cubed radish kimchi 2 weeks ago and it was sooo delicious. me and mom loves it so much❤️ and im going to remake this radish kimchi soon but perhaps im gonna put more sugar and let it sit for almost 2 days to get perfect sour taste. thank you veryyyy much❣️ xoxo from Indonesia
Thank you Maangchi for your wonderful recipes of side dishes. Totally trust your recipes n easy to follow n to find ingredients. I now have master five side dishes n can’t go without them daily Raddish kimchi/Sprout n Cucumber/Braised Black beans/Potato mashes/Spinach.
I find myself watching this video for comfort when i'm sad instead of for cooking purposes..
Yes my favorite is the traditional kimchi ...
Kinda same thing here;)🤗
mangchi is like a mom to kids she doesn’t even know
Exactly same
listen to some melody music of ur likes... U ll feel light
I came here for a Kkakdugi recipe and this is the simplest way to make Kkakdugi Kimchi i think. Thank you Maangchi. :)
Aloha Maangchi, I have made all your vegetable side dishes so many times with great success. 2 days ago I made this dish for the first time at my mother's request. I ate it tonight with rice and an over easy egg. Wow wow wow. How did I never make this before?!?! This is my absolute favorite! Thank you for being my always go-to Korean Cuisine cooking teacher...And thank you Mom for asking me to make this.
My favorite type of kimchi !!
Thank you, Maangchi
@LadyArlequina Maangchi would always say "use more salt" if you don't have fish sauce... but that's if you're vegetarian. ...
No she said soy sauce no salt dear
@@mom_mattjose both options are still vegetarian though..
Hear it before leave a comment
She said you can use soy sauce instead of fish sauce
Thank you so much❤
Thank You Maangchi. I just started watching your videos today. Great videos! You are awesome!
와~~~~👍🏻👍🏻한국에 살고 있는, 김치는 언제나 양가에서 얻어 먹는 게으른 주부입니다.^^ 김치를 좋아하는 두 아이와 함께 인도로 가게 되어서 걱정이 많았는데, 망치님의 레시피를 보고 희망이 생겼어요~! 오늘 태어나서 처음으로 제 손으로 깎뚜기을 만들어 봤는데!!! 맛있어요~!!!!! 한국에선 망치님 책을 구할 수가 없어서 아마존으로 구매했답니다~! 인도에서도 열심히 따라 만들어 볼게요~~^^ 너무너무 감사합니다~~🙏🏻🙏🏻
처음으로 만든 맛있는 깍두기! 축하드립니다! www.maangchi.com/shopping/india
Maangchi-nim. It was so very tasty. I made this today. I was out of korean hot pepper fakes so I substituted Kashmiri red chilli powder. It did the trick. Its the only Indian red chilli that's spicy with a sweet aftertaste. Must make for all Indian people who love Korean food
👏
That’s so clever! I actually love love love Kashmiri red chili so I’m going to try this just because! ❤
Thanks for the great idea!
I just love you and your videos. I thank you so much for taking the time to do the videos. I have always loved Korean food but you have opened my eyes so much, and I love to make it...
I grew Hakurei turnips this Fall, so I used those in place of the Korean radish. I love sour, so I let it ferment for 3 days. This is really good. There was a little bit of bitter from the turnips, but if you let it keep fermenting - it goes away, lol. I used the full amount of red pepper flakes, and it is delicious!
yay! It sounds like you are ready to cooking Korean dishes!
It's up to you. You can keep your baechu kimchi in the fridge right after making it or ferment it at room temperature first before putting in the fridge.
how do i remove the bitterness of my kimchi?
How long do I need to ferment it at room temperature before putting it inside the fridge?
@@sunnyxx5174didn't you watch the video? 🤔 she said 1-2 days
This is mouth watering! Omg, I can't wait to make it. Thank you for sharing the Korean cuisine from your home to ours. And to think that I don't even make my family any traditional Guatemalan food but I follow Korean recipes. 😋 It's so yummy!
Mam thnq so mch for sharing these videos m a big fan koreans i luv evrythng about koreans.....m an indian n i really wnt to try this one at home thnq so mch again mam u r really swt
I made this one today and this was super good. I kept stealing the cubes as I was mixing everything together. But I am sure once it has time to sit in the sauce it will be even better. Thank you for sharing this wonderfully, simple, yet delicious dish, Maangchi❤❤❤
Great!
You're so adorable!^^ I love all your recipes!
Wow!! Seeing your channel all full with korean dishes! Amazing! Big thumbs up for you!👍👍Best channel I seen so far!😁
yay! Congratulation! That's a great decision to start cooking because homemade food is the best!
Thank you soooooooooo much! My favor kimchi!!!! Just maid this and cannot wait to try when it’s ready. God bless you and you’re family.
Anyonghaseyeo Maangchi.. i love watching how you are cooking . So exited and so fun. I love to eat kimchi and thanks for sharing many kimchi recipes or many korean dishes. I learn much from your videos. Ajumani kamsahamidda unnie 😘
It's my favorite kkakdugi recipe and I've made it at least 3-4 times. I've just made a batch today and I'm waiting for it to ferment 😍
I tried this recipe today and it taste so good!! My family love it! The only difference i made was that i cut it into thin slice to make it easier for my mum to bite. Thank you for the recipe!
Great! Continued good luck with your Korean cooking!
yes, you can use the radish or use daikon. Good luck with making delicious kkakdugi.
Hi Son Sang Nim! I made my first gakdugi today using your recipe (at age, 62!) I wanted to try to make it myself because I don't like the fish or shrimp inside store bought gimchi. I can make all kinds of namul, chop chae, bi bin pahp, bi bin kook soo, galbi, bulkogi, hamul paejon, muchin taegu, mahndu, mul naeng myun, kooksoo, ojinguh, fish and meat chon, zuchinni and shrimp chon and mul gimchi, all taught to me by my halmonim but I NEVER made mu or oi gimchi because hers was so good This recipe of yours was so excellent even without the fish sauce that I'm going to share with my co~workers and family tomorrow. It's really excellent and I would recommend those who eat vegan to use this recipe without the fish sauce if they see fit! Wow! Aigu! I'm going to try oi~gimchi next! Ma~shiso~yo!!! Kamsa hamnida!
I hope you made delicious kkakdugi! When it ferments, it will be more delicious.
I, personally, prefer radish kimchi when we go out to eat korean food. We usually end up with three types of kimchi: cabbage, radish and cucumber. I think I prefer the radish one the best and now I found this recipe and I can try to make it at home! :D
Love your recipes Maangchi. I've already tried your kimchi recipe using napa cabbage And it was a hit!! More power and God Bless you more! Un beso from Madrid, Spain.
드시는모습도 참 복스럽게 드십니다 매일매일오프닝인사를 들으면 기분이 좋아져요 오늘도 한수배우고갑니다
I love her original style recipes. So authentic just like I remember from my childhood. I have her book from years ago but it's nice to see video also so I can see how she dices up the radish.
Thank you so much for your nice words! Happy cooking!
French caption is up now thanks to one of our volunteer translators!
I Love Love Love your recipes!!! I get so inspired to cook by watching your videos! Thank you so much!!!!
Thank you so much for the nice words! Happy cooking! ^^
I can't believe this is from 11 years ago 😭 people are still watching this ahhh mangchii😭❣️❣️
@myeongsub aww, she is so cute! "where is the kkaktugi!" ; )
Is it ok to add hot pepper paste to the radish kimchi?
I'm attempting this right now! I have it sitting on my counter. It smelled SO GOOD while I was mixing it, I can't wait until it's fermented!
I love your videos! Everytime I crave Korean food I always go to you channel and watch some of your videos. I tried making dukbokki based on your recipe and it was perfect! thank you for making these wonderful videos. :)))
Arabic caption was submitted by one of my viewers! Thank you so much!
Maangchi , I love your show & I love Kim chi I from viet nam I Love Korean food you so que
Can we put White Sugar?
Thanks! I get to learn a lot of recipes and substitute/technique when making side dishes 🤍🤍
Thank you! Happy cooking! : )
Hi there Maangchi. Again, gorgeous video. I tried to make it myself and it os already bubbly and smelling like propper kimchi. Soooo amazing.
I have some questions: 1) do we have to press it down to eliminate excess bubbles? 2) how long can i be stored in the fridge? 3) as it is my first fermentation, when do you know it got bad in the fridge?
Thanks a lot for your videos!! 3
i made my kimchi for the 1st time , thank you Maangchi!!
You can eat it right after making it and keep it in the fridge if you like fresh kimchi.
Hi Maangchi! First of all I wanted to say that I love your channel! I have tried your Kimchi, Cucumber Kimchi, Kuksu recipe already, and I am making this radish kimchi today. Thank you for your great recipe and fun videos :)
Thank you very much for the nice words! Have a great day! : )
I tried it 😋😋😋😋 it was damn easy & super tastyy 😀😀
*I am so happy I can use Soy Sauce as a substitute for Fish Sauce. I'm allergic to fish, I love you Maangchi!*
Thanks! Happy cooking!
Ohh we can use soy sauce instead of fish sauce ?? Aww thanks...I was thinking what to use too
I really love it. Easy recipes and anyone can make it easyly. 😋☺️☺️☺️☺️😋 ☺️☺️☺️☺️☺️
Thank you mam
Большое спасибооооо за ваши вкусные салаты,когда готовите,не могу спокойно смотреть,аж слюнки текут.Я обожаю корейские салаты,особенно с рыбы,так я живу на озере Балхаш и часто делаем Хе это наш лююбимый салат.Ещё раэ спасибо,приятно смотреть ,как вы с любовью и шутками приподносите свои вкусные шедевры .Счастья и здоровья вам и вашей семье и побольше вкусных открытий.
wow so simple....
thank you so much for sharing....
I love you edit as well....
I'm definitely gonna try making it.... 😍💕
Indonesian caption was submitted by one of my viewers! Thank you so much!
Maangchi ตคคีคน
영어발음 귀에 잘 들어 옵니다.^^ 요리에 영어 공부까지 일석이조라 감사합니다.
Love the recipe. We ll presented and explained. Stay blessed and stay connected.
It's normal that the top should be a little green. The green part is sweeter than white part. You got a good quality radish.
Yes, that's my favorite fish sauce. It smells good to me. : )
Thank you very much for the recipes! I am Korean, but I live in Kazakhstan. I love Korean food. Thanks to You, I have already learned to cook a lot in Korean!
한국음식 이렇게 알려주셔서 감사드려요 항상 잘보고 있어요 :) 쉽게 설명해주셔서 따라하기도 좋네요
Sometimes I get stuck making my favorite recipes of yours. Today I made this to try something new. Thanks!
Congratulations!
This woman is a delight!
Now, i'm so in love with korean food.
new subscriber today! Can't wait to try to make this and other recipes! Thank you and hello from Florida! !!
Thanks Maangchi Kim I made my own, its delicious.
Honestly been watching your you tube for months..I just retired.. it's is so so good this recipe.. Just made 2kg 3 days ago.. Using MALAYSIA LOCAL RADISH, SPRING ONIONS, add in bit of LEEKS.. WOW JUST SUPERB.. Thank you so much,,,🙏
Sounds great! 👏
우왕 진짜 간단하고 맛있어 보여용
콩나물국에 깍두기를 넣으시는 센스 ㅋㅋ
감사합니다 :)
omg, I'm so proud of you!!! Cheers! : )
Thanks ,Happy new years
Happy New Year to you, too!
Thank you for this lovely recipe! I made a very large batch for all my coworkers for the end of Hanukkah!
Awesome!
Thank you Maangchi, for sharing this yummy Radish Kimchi recipe! ❤️❤️❤️
I love the Anchovies kimchi - do you have the recipe to share please? 😍😍😍
Thank you for this delicious recipe. I love it. I make a lot of your recipes, my husband loves them. Thank you so much..😊❤️
This looks great and easy to make.
I know lot's of people prefer this to be crunchy. I found that the crunchy kkakdugi has too much radish flavor, so i like smaller cubes and fermented for a long time. It will become more sour = more flavor and softer with a slight cruch. To accomplish this ferment normally and put in the fridge. then take out a small amount from the jar and place into a separate small container and let sit for five hrs on the counter getting warm. then put it back in the fridge to cool. The small amount is so i'm not always opening the large jar for eating day to day..
I was just wondering if I could do smaller cubes to make it less crunchy. I like my kimchi sour, and well fermented
I love eating cabbage kimchi and the daikon kimchi. Thanks for this simple, easy to follow recipe.
You're just way too cute, too sweet. I really enjoyed watching your video! Thumbs up!!!!
Thank you Maangchi Ahjuma! Your recipes are so authentic to Korean home cooking.
Maangchi, I'm such a huge fan of you and your channel! I'm from Brazil and I absolute love the korean culture (specially the food!). As I was listening to you I heard we can use soy sauce instead of fish sauce... I thought it could interfere in the fermentation, so I never used... I was worried about it. Here in Brazil, the soy sauces we can buy in the supermarkets (a.k.a Shoyu) are usually made with: water, refined salt, soy, corn, sugar, sugar syrup, caramel color and food preservative potassium sorbate. Do you think it's safe? I mean, Is everything going to be ok with the fermentation process (and with the time the kimchi can be stored)? If you have any brand to share, please tell me. I would love any suggestions from you! Thanks for everything! Bye!