Kkakdugi

Kkakdugi

What it is

The name comes from kkakduk-sseolgi, the Korean knife term for cutting into dice - the pickle is named after a cut, not a vegetable. It is the kimchi that arrives beside seolleongtang and gomtang, because a dense radish cube holds its shape in a bowl of hot bone broth where a cabbage leaf collapses.

In the kitchen

Salt the cubes for thirty minutes and pour off the water they give up before dressing them; skip that and the seasoning dilutes and the cubes stay slack. Two days at room temperature, then the fridge.

Goes with

Daikon Gochugaru Saeujeot Myeolchi-aekjeot Spring onion Garlic Ginger Oxtail

Same species

Bettarazuke Black radish Cai pu Daikon Dongchimi Fukujinzuke

In season alongside

Baek-kimchi Chantecler apple Apple Blood orange Carrot Cévennes sweet onion

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