Photo: Korea Ministry of Food and Drug Safety

Kohlrabi Kkakdugi (Cubed Radish Kimchi)

Name: Kohlrabi Kkakdugi (Cubed Radish Kimchi)
Cuisine: South Korea
Ingredients: 80 g Essential ingredients: kohlrabi (80 g); 5 g Thin scallions (jjokpa) (5 g); 0.5 g Red chili pepper (0.5 g); 0.1 g Ginger (0.1 g); 0.1 g Onion (0.1 g); 1 g Garlic (1 g); 4 g Seasoning paste: gochugaru (Korean chili flakes) (4 g); 1 g Fish sauce (aekjeot) (1 g); 0.2 g Plum syrup (maesil-cheong) (0.2 g); 0.1 g Seasoning: sun-dried sea salt (0.1 g)

콜라비 깍두기

Side dish

Side dishesCourse

14kcal · per serving

3/5Spice

No porkGluten-free

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Recipe

Kohlrabi Kkakdugi (Cubed Radish Kimchi)

🌶 Spicy 3/5No porkNo meat or alcoholGluten-freeContains: fish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Essential ingredients: kohlrabi필수재료 : 콜라비(80 g)
80 g
Thin scallions (jjokpa)쪽파(5 g)
5 g
Red chili pepper홍고추(0.5 g)
0.5 g
Ginger생강(0.1 g)
0.1 g
Onion양파(0.1 g)
0.1 g
Garlic마늘(1 g)
1 g
Seasoning paste: gochugaru (Korean chili flakes)양념장 : 고춧가루(4 g)
↔ No Seasoning paste: gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
4 g
Fish sauce (aekjeot)액젓(1 g)
↔ No Fish sauce (aekjeot)? Thai or Vietnamese fish sauce works as a 1:1 swap. For a fish-free version use soy sauce with a pinch of salt.
🛒 Where to buy: Asian aisle of most supermarkets
1 g
Plum syrup (maesil-cheong)매실청(0.2 g)
0.2 g
Seasoning: sun-dried sea salt양념 : 천일염(0.1 g)
0.1 g

Nutrition per serving

14kcal

2.6gCarbs

0.6gProtein

0.2gFat

40.5mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Peel the kohlrabi and cut into cubes.
Sprinkle the prepared kohlrabi with sea salt and salt it for 1 hour.
Blend the red chili pepper, onion, ginger, and garlic finely in a blender.
Add the seasoning paste ingredients to the blended vegetables to make the seasoning.
Drain the salted kohlrabi and cut the thin scallions to a suitable length.
Toss the kohlrabi with the thin scallions and seasoning, and let it mature for a day to finish.

💡 TipUsing the natural sweetness of the kohlrabi lowers the sodium content.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.