Kkakdugi is another type of Korean kimchi. Instead of napa cabbage, it uses Korean white radish (moo 무), chopped into small bite-sized squares. Other types of kimchi that use white radish include dongchimi kimchi, yeolmu kimchi and chonggak kimchi.
2 medium sized Korean white radish (moo 무)
½ cup red pepper flakes (gochugaru 고추가루)
l/4 cup of boiled sweet rice powder water (pulmul 풀물)
2 tbsp of minced garlic
1 tsp minced ginger
2 tbsp sugar
l/4 cup finely chopped fermented shrimp (saewoojut 새우젓)
2 tsp roasted sesame seed (tongkae 통깨)
3-4 stalks of green onion, cut in small pieces
1 tsp threaded dried hot pepper (shilgochu 실고추)
1 tsp salt
Clean radish and cut into the shape of small 1" cubes. – sprinkle with 2-3 tbsp of red pepper flakes (gochugaru 고추가루), mix well to coat evenly and set aside.
Make the sweet rice powder water by boiling about 1/4 cup water and adding 1 tbsp of rice powder. Let it cool down.
In a large bowl, combine all the ingredients -- boiled sweet rice powder water, minced garlic, minced ginger, sugar, salt and fermented shrimp. Mix well. Add the green onion, threaded dried hot pepper, and roasted sesame seed as the last step and mix again. Taste and sprinkle more salt & sugar if needed.
Put the mixture in a large jar. You're nearly done! Leave the jar at the room temperature for a day, then move to a cooler location (garage or outside patio) for fermentation. After 3-4 days in moderate weather conditions 40-50 F, store it in the refrigerator.
Kkagdugi is usually eaten as a side dish (banchan), with rice and other side dishes.