Hot radish "kimchi" (Kaktugi)

Hot radish "kimchi" (Kaktugi) is a type of winter "kimchi". Radish is the main material, and red pepper, garlic, ginger, green onion, salt-fermented shrimp and etc, are added. Whole radish is washed, trimmed, and cut into dices. It also has a process of fermentation.

Preparation procedure for whole-cabbage kimchi

  • 1 piece Korean white radish
  • 1/4 bundle watercress
  • 1/3 cups of coarse salt,1 green onion
  • 1/2 cup red pepper powder
  • 1 knob ginger, 2 cloves garlic,1tbsp. pinenuts, red pepper threads
  • 1/2 cup salted soused shrimp, 1 tbsp. sesame seed and 1tbsp. sugar

  1. Select plump, firm Korean radish. Cut the radish into cubes 3/4" by 1". Sprinkle with salt and let than stand.
  2. Cut the green onion and watercress stems into 2" lengths.
  3. Mix the salted radish cubes with the red pepper powder. Boil the glutinous rice flour with water into a thin paste-gruel and let cool.
  4. Add the green onion,watercress,garlic,ginger and glutinous rice paste-gruel to the colored radish and mix well. Season with salt.

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