Kim Dae-seok's Kohlrabi Kkakdugi

• kohlrabi 2 heads (1.2kg)
• green onion 12 stalks
• minced garlic 1 tablespoon
• minced shrimp paste 1 tablespoon
• squid sauce 1 tablespoon
• grated onion 1/4 head
• glutinous rice flour 2 tablespoons
• red chili powder 3 tablespoons
• sesame seeds 1 tablespoon
• salt 1/3 tablespoon

Recipe 🍳

Cooking tips 💡

• Unlike radish, kohlrabi loses its firm, crunchy texture and natural sweetness when salted, so it should be mixed directly without salting for best flavor.
• Grating 1/4 head of onion and mixing it into the seasoning enhances the kimchi’s fermentation and adds a deep, natural umami flavor instead of artificial sweetness.
• Adding green onions too early and mixing them vigorously can release a strong raw aroma, so it’s best to add them only at the final step and gently toss to preserve freshness.

Recommended for 🙋

• ⭐Those who want a unique kimchi with a crispier and sweeter texture than regular radish kimchi.
• ⭐People looking for an ultra-simple kimchi recipe that skips salting and finishes quickly with just a seasoning mix.
• ⭐Those wanting a clean, refreshing side dish using a combination of grated onion and shrimp paste.