My Korean Kitchen · by Sue | My Korean Kitchen★ 4.9 (42)
Korean Radish Kimchi (Kkakdugi)
NUTRITION · PER SERVING80M COOK
CAL 3%·PRO 3%
CARBS 12G88% OF CAL
3G FIBER7G SUGAR2G OTHER
FAT 1G9% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy fermented radish kimchi with a spicy, garlicky paste and a touch of sweetness. A traditional Korean condiment that adds bold flavor to rice and stews.
condimentkorean⚡ microwave🌀 blenderdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 10- 1.1 kg Korean radish ((2.5 pounds), or daikon radish, rinsed and skin peeled)
- 3 stalks green onion ((50 g / 1.8 ounces), rinsed)
- 2 Tbsp raw sugar
- 2 Tbsp rock salt (or Korean coarse salt)
- 1/2 small brown onion ((70 g / 2.5 ounces), skin peeled, cut into small pieces to blend)
- 1/2 small red apple ((50 g / 1.8 ounces), seed and core removed, cut into small pieces to blend)
- 3 Tbsp Korean fish sauce (, I used anchovy sauce)
- 1 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 4 Tbsp Korean chili flakes ((gochugaru))
- 1/4 cup water
- 1 Tbsp rice flour
At a glance
PER SERVING · TIME 80M
CAL 3%·PRO 3%
CARBS 12G88% OF CAL
3G FIBER7G SUGAR2G OTHER
FAT 1G9% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 15m
- Cook
- 5m
- Sodium
- 1888mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 360mg
- Calcium
- 46mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 75M
- SODIUM
- 1888MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.