Radish Kimchi Kkakdugi

Update 29 Sep 2017

21 Sep 2017
After eating the spicy pickled cabbage for the last few days, I was so inspired to make some radish kimchi (kkakdugi).

Based on these 2 recipes:
https://www.maangchi.com/recipe/kkakdugi
https://mykoreankitchen.com/korean-cubed-radish-kimchi-kkakdugi/

Using Malaysian radish. Hope it turns out fine.

Main ingredients from local supermarket.

Decided to follow the maangchi's kkakdugi recipe as there are less steps and ingredients with the seasoning. I had a lot more spring/green onions (in proportion to the recipe) but decided to add them all in as I usually look for the greens in the kimchi. Chopped half of them and left the rest 1-inch long.

The small bowl on the right contains the juice from the radish cubes, marinated with salt and sugar, after 1 hour.

The Korean hot pepper flakes versus local chilli powder which I used about 2 flat teaspoon. I suspect if using The Korean hot pepper flakes, the amount will be more and the color more intense.

After mixing with the seasoning, the color is not red.

After mixing in the seasoning, the taste is not robust enough. So, I added a squirt of anchovy paste and grated a bit less than a quarter of an apple into the mix. The apple ingredient is mentioned in the 2nd recipe from mykoreankitchen. Better taste from an apple than just adding sugar.

21 Sep 2017: Overnight in room temperature. Into the fridge on the following morning.

22 Sep 2017: Morning taste test, still something missing. Added a bit of gochujang sauce. Now, the wait begins.

26 Sep 2017: The taste is better. Added a slight sprinkling of brown sugar.

The radish has absorbed some of the sauce.

29 Sep 2017: After several more tastings, I think the radish kimchi is ready but I don't like the slight bitter after-taste. Is it due to local radish variety or my method of making it? Anyway, easy solution - bought some wongbok cabbage and tofu - combined with frozen pork ribs from the freezer - voila! made kimchi stew. That whole container of radish kimchi was not enough for this amount of ingredients - still needed a half teaspoon of chicken powder and a tablespoon of gochujang.

Kimchi soup boiling on the stove.

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