Recipes By Maangchi
1 recipe found
Maangchi’s Diced Radish Kimchi (Kkakdugi)
Kimchi made with large Korean radishes is the second most popular kimchi, after traditional napa cabbage kimchi. This recipe, adapted from my cookbook, “Maangchi’s Big Book of Korean Cooking” (Harvest, 2019), is great both freshly made and fermented, so you can eat some of it right after you make it and put the rest aside. Well-fermented kkakdugi is always served with rice and goes well with just about any Korean soup or stew.
1h 45m3 quarts