Aha Bujang's Pork Cutlet Shop-Style Kkakdugi

• 1 radish (2 kg)
• 100 g coarse salt
• 30 g large green onion
• 3 tbsp gochugaru
• 2 tbsp minced garlic
• 2 tbsp fermented anchovy sauce
• 1 tbsp saeujeot
• 1 tbsp oligosaccharide syrup
• 1 tsp New Sugar
• 1 tbsp beef dashida
• 1/2 tbsp Miwon

Recipe 🍳

Cooking tips 💡

• Cut the radish into small 1 cm cubes, smaller than a finger joint, so the seasoning penetrates quickly.
• Rubbing the gochugaru and powdered seasonings against the radish surface first gives a nice color and coating.
• Using New Sugar creates the clean, sweet-and-sour flavor characteristic of store-bought kkakdugi.

Recommended for 🙋

• ⭐Those who want to make small, savory kkakdugi that goes well with pork cutlet or gukbap.
• ⭐Those who want to make crunchy kkakdugi quickly without cooking a complicated starch paste.
• ⭐Those looking for an instant kimchi that can be served right after mixing, without fermentation.