Diced radish kimchi (Kkakdugi) from A Day in Seoul: A Korean Cookbook (page 172) by Julian Kim

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ginseng chicken soup (Samgyetang); Ox bone soup (Seolleongtang)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute large sweet apple for large Korean pear, and regular spring onions for jjokpa. Radish brines for 2 hours; ferments at room temperature for 1-2 days before refrigerating.

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