The essential aromatics! Don’t skimp on any of the amounts. ![]() The combination of both adds salty, deep flavor and complexity. They are not the same!) FYI – Korean radish is in season during the months of November and December. Green = sweet, so the greener the better. They will be creamy white with light green coloring. Look for heavy radishes with firm, plump bodies and no cracks. The assertive flavors and crunchy texture of Korean Cubed Radish Kimchi are a nice counterpoint to these mildly flavored soups. Yes, there’s a hedonistic, textural pleasure to eating Kkakdugi.įor a classic pairing in Korean cuisine, serve with milky-looking Korean soups made from bones - Seollangtang, Khori Gomtang, or Dak Gomtang. ![]() Take a bite and CRUNCH! The texture is solid, sturdy, thick, and chunky. Truly, there’s nothing so good as biting into crispy, juicy, and spicy cubes of Korean Radish Kimchi.ĭifferent from Napa Cabbage Kimchi (Baechu Kimchi), Kkakdugi is crunchy and firm. No more bland and boring winter meals! Not with Kkakdugi on the table! ![]() ![]() The thick, chunky texture is so delicious and crisp! With a bright, acidic, deliciously fermented, spicy kick of flavor - it’s a wintertime staple that perks up everything. Kkakdugi is Korean radish kimchi that’s cut into cubes. That’s when I know - it’s time to make Kkakdugi! What is Kkakdugi or Radish Kimchi? Every year - in the fall and winter - my local Korean grocery store sells big, round radishes in 20 lb bags.
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