Recipe Ggakdugi

flavorful and spicy dish is a staple in Korean cuisine and is often served alongside meals to enhance the overall dining experience. Ggakdugi is not only delicious but also packed with nutrients, making it a healthy addition to any meal. This article will guide you through the process of making Ggakdugi at home, including the ingredients needed, preparation steps, tips, variations, calorie information, and a conclusion.

Ingredients

Essential Ingredients

• 1 large Korean radish (approximately 1.5 kg)
• 2 tablespoons coarse sea salt
• 1 tablespoon sugar

Seasoning Paste

• 4 tablespoons gochugaru (Korean red chili pepper flakes)
• 3 tablespoons fish sauce
• 2 tablespoons salted shrimp (saeujeot), finely chopped
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 2 tablespoons sugar
• 4 tablespoons water
• 3 stalks green onions, chopped

Preparation and Serving Instructions

Step 1: Preparing the Radish

1. Wash and Peel: Wash the Korean radish thoroughly and peel off the skin.
2. Cut into Cubes: Cut the radish into 1-inch cubes.
3. Salt the Radish: Place the radish cubes in a large bowl and sprinkle with coarse sea salt. Toss to coat evenly. Let it sit for 30 minutes to draw out moisture.
4. Rinse and Drain: After 30 minutes, rinse the radish cubes under cold water to remove excess salt. Drain well.

Step 2: Making the Seasoning Paste

1. Mix Ingredients: In a bowl, combine gochugaru, fish sauce, salted shrimp, minced garlic, grated ginger, sugar, and water. Mix well to form a paste.
2. Add Green Onions: Add the chopped green onions to the seasoning paste and mix thoroughly.

Step 3: Combining Radish and Seasoning

1. Mix Together: Add the drained radish cubes to the seasoning paste. Use your hands (wearing gloves) to mix everything together until the radish cubes are evenly coated with the paste.
2. Pack in Jar: Transfer the seasoned radish cubes to a clean glass jar or an airtight container. Press down to remove any air pockets.

Step 4: Fermentation

1. Room Temperature: Leave the jar at room temperature for 1-2 days to ferment. You may need to press down the radish cubes occasionally to keep them submerged in the liquid.
2. Refrigerate: After 1-2 days, transfer the jar to the refrigerator. Ggakdugi will continue to ferment slowly in the fridge and develop more complex flavors over time.

Serving

• Ready to Eat: Ggakdugi is ready to eat once it has fermented to your liking. It can be enjoyed as a side dish with rice, soups, or grilled meats.

Tips

1. Wear Gloves: When mixing the radish with the seasoning paste, wear gloves to protect your hands from the chili peppers.
2. Use Fresh Ingredients: Fresh radishes and high-quality gochugaru will result in better-tasting Ggakdugi.
3. Adjust Spiciness: Adjust the amount of gochugaru to your taste preference. If you prefer a milder kimchi, reduce the amount of chili flakes.

Variations

1. Vegetarian Version: Omit the fish sauce and salted shrimp and use soy sauce or a dash of seaweed broth for a vegetarian version.
2. Add Vegetables: Add other vegetables like carrots or cucumbers to the radish for added texture and flavor.
3. Sweeter Taste: Add more sugar if you prefer a sweeter taste. Some recipes include pear or apple for natural sweetness.

Calorie Information

• Serving Size: 1/2 cup (100g)
• Calories: Approximately 50 calories
• Carbohydrates: 12g
• Protein: 1g
• Fat: 0g
• Fiber: 3g
• Sodium: 500mg

Conclusion

Ggakdugi is a delightful Korean side dish that adds a burst of flavor to any meal. With its spicy, tangy, and slightly sweet taste, it is a versatile dish that complements various main courses. Making Ggakdugi at home is straightforward and allows you to customize the spice level and ingredients to your liking. Whether you're a fan of Korean cuisine or looking to try something new, Ggakdugi is a must-try recipe that will surely become a favorite in your kitchen. Enjoy the process of making and savoring this delicious radish kimchi!