Salad > Korean Salads

Kkakdugi Salad Recipe

Ingredients with Measurements:
- 1 medium-sized daikon radish, peeled and cut into small cubes
- 2 tbsp coarse sea salt
- 1 tbsp sugar
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp soy sauce
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts

Special equipment needed:
- Large mixing bowl
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing spoon or spatula

Step-by-step instructions:

1. In a large mixing bowl, combine the daikon radish cubes with the coarse sea salt. Mix well and let it sit for 30 minutes to an hour.

2. After the radish has released some of its moisture, rinse it under cold running water and drain well.

3. In the same mixing bowl, add the sugar, gochugaru, minced garlic, minced ginger, rice vinegar, sesame oil, honey, and soy sauce. Mix well.

4. Add the drained radish cubes to the mixing bowl and toss well to coat with the dressing.

5. Add the chopped scallions, cilantro, and roasted peanuts to the mixing bowl and toss again.

6. Cover the mixing bowl with plastic wrap and refrigerate for at least an hour to allow the flavors to meld together.

7. Before serving, give the salad a quick toss and adjust the seasoning if needed.


- Time:
Preparation time: 15 minutes
- Resting time: 30 minutes to 1 hour
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 120
- Total fat: 6g
- Total carbohydrates: 15g
- Dietary fiber: 2g
- Protein: 3g

Substitutions for ingredients:
- Daikon radish can be substituted with Korean radish or regular radish.
- Coarse sea salt can be substituted with kosher salt or any other coarse salt.
- Gochugaru can be substituted with any other red pepper flakes or chili powder.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Sesame oil can be substituted with any other neutral oil.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Scallions can be substituted with chives or red onions.
- Cilantro can be substituted with parsley or basil.
- Roasted peanuts can be substituted with any other nuts or seeds.

Variations:
- Add sliced cucumbers or carrots for extra crunch.
- Use lime juice instead of rice vinegar for a tangier flavor.
- Add sliced jalapenos or Thai chilies for extra heat.
- Substitute the peanuts with cashews or almonds for a different nutty flavor.

Tips and tricks:
- Use a mandoline slicer to cut the radish into even cubes.
- Make sure to rinse the radish well after salting to remove excess salt.
- Adjust the amount of gochugaru to your preferred level of spiciness.
- Let the salad sit in the fridge for at least an hour before serving to allow the flavors to develop.

Storage instructions:
- Store the salad in an airtight container in the fridge for up to 3 days.

Reheating instructions:
- This salad is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped scallions and cilantro.

Garnishes:
- Chopped scallions
- Chopped cilantro
- Roasted peanuts
- Sesame seeds

Pairings:
- Serve with grilled meats or fish.
- Pair with steamed rice or noodles.

Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed bok choy

Troubleshooting advice:
- If the salad is too salty, rinse the radish cubes again under cold running water and drain well.

Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the salad in the fridge at all times to prevent bacterial growth.

Food history:
- Kkakdugi is a traditional Korean side dish made with cubed radish that has been fermented with salt and spices.

Flavor profiles:
- Spicy, tangy, nutty, and slightly sweet.

Serving suggestions:
- Serve as a side dish or as a topping for rice bowls or tacos.

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Region: Korean

Taste: Spicy, Tangy, Savory, Crunchy, Salty