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- เผยแพร่เมื่อ 23 ก.ย. 2024
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I made it at home , test is really delicious. Thanks for a good recipe.
Wonderful! Continued good luck with your Korean cooking!
This kkakdugi is super tasty. I made a vegan fish sauce (recipe: dissolving 2 Tablespoons Sugar into 1/4 cup warm water then adding 1/4 cup of canned pineapple juice and 2 Tablespoons soy sauce). I used your recipe amount for fish sauce. Making it vegan this way added a lot more yummy flavor than just using soy sauce. I am so happy to be able to eat this super yummy Kkakdugi. It’s my favorite kimchi. Thank you for sharing your recipe. I can’t wait to try more of your recipes and learn how to make them vegan. 😋🥇
Good luck with your Korean cooking!
I tried making this twice now. My husband is so impressed every time he eats it. 😂. He never thought I can make such. Told him it’s not me, it’s chef Maangchi! 😊
Awesome! Happy cooking! : )
I just made it! My husband kept trying to steal cubes. I'm excited it already taste good!! This will be my 1st time making a Korean dish! Thank you!!
Awesome! 👏
I really love you because you write all the ingredients and directions in the description box and it makes it easier for me because I can listen, read and write down stuff at the same time without changing pages ^^
Maangchi-nim. It was so very tasty. I made this today. I was out of korean hot pepper fakes so I substituted Kashmiri red chilli powder. It did the trick. Its the only Indian red chilli that's spicy with a sweet aftertaste. Must make for all Indian people who love Korean food
👏
That’s so clever! I actually love love love Kashmiri red chili so I’m going to try this just because! ❤
Thanks for the great idea!
I just want you to know that adore you and your channel. I've made over 20 of your recipes. All have been delicuous, this kkakdugi has been my number one favorite. Even before it is fermented it's delicious. Thank you for sharing your recipes and also teaching about the Korean culture.
I just made this....it is soooooo delicious....... basically I have a Korean meal every night for dinner....so much fun to create these delicious side dishes. Thank you Maangchi for all the amazing recipes
I've probably watched this video 50 times. I made this and I loved it. I feel like an authentic Korean cook. Thanks so much. You are awesome!
I like your kimchie yummy i will do that
Reighost it's actually not that spicy. Try it! It's so good.
I really enjoyed making the kkakdugi with your recipe. It tasted so delicious that I have made it several times.
Does your Kkakdugi have excess water?
I made it to but it was so salty I could not eat it. I really didn't know what went wrong?
와~~~~👍🏻👍🏻한국에 살고 있는, 김치는 언제나 양가에서 얻어 먹는 게으른 주부입니다.^^ 김치를 좋아하는 두 아이와 함께 인도로 가게 되어서 걱정이 많았는데, 망치님의 레시피를 보고 희망이 생겼어요~! 오늘 태어나서 처음으로 제 손으로 깎뚜기을 만들어 봤는데!!! 맛있어요~!!!!! 한국에선 망치님 책을 구할 수가 없어서 아마존으로 구매했답니다~! 인도에서도 열심히 따라 만들어 볼게요~~^^ 너무너무 감사합니다~~🙏🏻🙏🏻
처음으로 만든 맛있는 깍두기! 축하드립니다! www.maangchi.com/shopping/india
I tried this recipe today and it taste so good!! My family love it! The only difference i made was that i cut it into thin slice to make it easier for my mum to bite. Thank you for the recipe!
Great! Continued good luck with your Korean cooking!
@LadyArlequina Maangchi would always say "use more salt" if you don't have fish sauce... but that's if you're vegetarian. ...
No she said soy sauce no salt dear
@@mom_mattjose both options are still vegetarian though..
Hear it before leave a comment
She said you can use soy sauce instead of fish sauce
I made this one today and this was super good. I kept stealing the cubes as I was mixing everything together. But I am sure once it has time to sit in the sauce it will be even better. Thank you for sharing this wonderfully, simple, yet delicious dish, Maangchi❤❤❤
Great!
Thank you, everybody! I posted the recipe on my website now. Photos and more tips are posted! Yes, you can replace the radish with daikon, too! and instead of fish sauce, use soy sauce as I said in the video.
You have book story recipe mom
It’s sooo yummy, they had nice fresh huge radishes in town yesterday, today I made 2 big jars of kakdugi and sausage and radish stew with shrimps. You’re such an inspiration.
I made it with this vegan fish sauce recipe and it’s super tasty.
vegan fish sauce
recipe:
dissolving 2 Tablespoons Sugar into 1/4 cup warm water
then adding 1/4 cup of canned pineapple juice and 2 Tablespoons soy sauce. Mix it well and use the 1/4 cup following your recipe.
I find myself watching this video for comfort when i'm sad instead of for cooking purposes..
Yes my favorite is the traditional kimchi ...
Kinda same thing here;)🤗
mangchi is like a mom to kids she doesn’t even know
Exactly same
listen to some melody music of ur likes... U ll feel light
It's up to you. You can keep your baechu kimchi in the fridge right after making it or ferment it at room temperature first before putting in the fridge.
how do i remove the bitterness of my kimchi?
How long do I need to ferment it at room temperature before putting it inside the fridge?
@@sunnyxx5174didn't you watch the video? 🤔 she said 1-2 days
I used my korean radishes that I grew in my garden today using your Kkakdugi recipe! It tastes great already. waiting for it to fermente!!! Thank you❤
Awesome!
@@Maangchigood day did you wash the radish after you salt it or not?
Just made me this now and can’t wait to it eat! I swapped the fish sauce for vegan fish sauce and added carrot, as I love carrot in kimchi. I was surprised that you didn’t wash the salt off, but the veggies don’t taste very salty and I think that’s because of the sugar. Very easy to make! Wish me luck ❤
yes, you can use the radish. Any radish that tastes crispy and a little firm will work well. Good luck with making good kkakdugi.
Thank you, Maangchi
Sometimes I get stuck making my favorite recipes of yours. Today I made this to try something new. Thanks!
Congratulations!
@TheSeraph74 hmm, the radish was not good. It should be crispy. Another good tip for kkakdugi: After placing kkakdugi in a container or jar, press it down with a spoon and do not turn over or stir it until it ferments. Otherwise, the radish kimchi will turn smelly and sometimes soggy. It's very easy to make. Let me know if you make it again. Check out the recipe and tips on my website. I'm glad you enjoy the emergency kimchi recipe! : )
Love the recipe. We ll presented and explained. Stay blessed and stay connected.
I can't believe this is from 11 years ago 😭 people are still watching this ahhh mangchii😭❣️❣️
Maangchi, I discovered your channel 3 weeks ago trying to find a recipe for kkakdugi, and this was absolute perfection!! Also, I have been writing down your recipes and cooking a new recipe from you every single day since!!! I've made 20 recipes so far...and counting! And I've loved them all! You make me so happy and you remind me so much of my Mom with your humor. Thank you for sharing your beautiful spirit and love for cooking with the world ❤️❤️❤️
I made this yesterday and loved everything about it! Tried it today in miso soup, which must have been my absolute favourite way of kkakdugi yet. :P
Thank you so much for putting all the effort into helping us with these dishes! :D
👏
I live in a super cold climate, but it's summer now, so I'm making a bunch of different types of kimchi while it's warm enough to actually ferment. I already made regular cabbage kimchi, but now I'm putting radish kimchi on my list, too!
I know lot's of people prefer this to be crunchy. I found that the crunchy kkakdugi has too much radish flavor, so i like smaller cubes and fermented for a long time. It will become more sour = more flavor and softer with a slight cruch. To accomplish this ferment normally and put in the fridge. then take out a small amount from the jar and place into a separate small container and let sit for five hrs on the counter getting warm. then put it back in the fridge to cool. The small amount is so i'm not always opening the large jar for eating day to day..
I was just wondering if I could do smaller cubes to make it less crunchy. I like my kimchi sour, and well fermented
Hi Son Sang Nim! I made my first gakdugi today using your recipe (at age, 62!) I wanted to try to make it myself because I don't like the fish or shrimp inside store bought gimchi. I can make all kinds of namul, chop chae, bi bin pahp, bi bin kook soo, galbi, bulkogi, hamul paejon, muchin taegu, mahndu, mul naeng myun, kooksoo, ojinguh, fish and meat chon, zuchinni and shrimp chon and mul gimchi, all taught to me by my halmonim but I NEVER made mu or oi gimchi because hers was so good This recipe of yours was so excellent even without the fish sauce that I'm going to share with my co~workers and family tomorrow. It's really excellent and I would recommend those who eat vegan to use this recipe without the fish sauce if they see fit! Wow! Aigu! I'm going to try oi~gimchi next! Ma~shiso~yo!!! Kamsa hamnida!
This is my ALL-TIME-FAVORITE kimchi and your recipe is EXQUISITE! Thank you so very much for this video. What an excellent teacher you are...and an even better chef! Thank you. God bless you and your loved ones!
Hello dear Maangchi, I have a good friend who sells ready-to-eat kimchi, and she asked me why I suddenly don't buy Kimchi products anymore. I told her that I am learning how to cook Korean foods and make different kinds of kimchi by watching Maangchi. ♥️ I saved a lot of money, improved my cooking skill, and also made my Korean family happy with my home-cooked foods. ♥️ Thank you very much dear Maangchi 🌺
Homemade kimchi is the best! : )
I, personally, prefer radish kimchi when we go out to eat korean food. We usually end up with three types of kimchi: cabbage, radish and cucumber. I think I prefer the radish one the best and now I found this recipe and I can try to make it at home! :D
Thank you for this recipe! I grew a lot of daikon radish to break up my soil. I've harvested it and now I need recipes. This will use the last of the harvested daikon and I love kimchi!
I love her original style recipes. So authentic just like I remember from my childhood. I have her book from years ago but it's nice to see video also so I can see how she dices up the radish.
Thank you so much for your nice words! Happy cooking!
I really love it. Easy recipes and anyone can make it easyly. 😋☺️☺️☺️☺️😋 ☺️☺️☺️☺️☺️
Thank you mam
My favorite type of kimchi !!
Aloha Maangchi, I have made all your vegetable side dishes so many times with great success. 2 days ago I made this dish for the first time at my mother's request. I ate it tonight with rice and an over easy egg. Wow wow wow. How did I never make this before?!?! This is my absolute favorite! Thank you for being my always go-to Korean Cuisine cooking teacher...And thank you Mom for asking me to make this.
I came here for a Kkakdugi recipe and this is the simplest way to make Kkakdugi Kimchi i think. Thank you Maangchi. :)
Thank you Maangchi for your wonderful recipes of side dishes. Totally trust your recipes n easy to follow n to find ingredients. I now have master five side dishes n can’t go without them daily Raddish kimchi/Sprout n Cucumber/Braised Black beans/Potato mashes/Spinach.
Honestly been watching your you tube for months..I just retired.. it's is so so good this recipe.. Just made 2kg 3 days ago.. Using MALAYSIA LOCAL RADISH, SPRING ONIONS, add in bit of LEEKS.. WOW JUST SUPERB.. Thank you so much,,,🙏
Sounds great! 👏
literally making this tomorrow!!! im so excited, this is my favorite type of kimchi out of the ones that ive had!!
It's normal that the top should be a little green. The green part is sweeter than white part. You got a good quality radish.
영어발음 귀에 잘 들어 옵니다.^^ 요리에 영어 공부까지 일석이조라 감사합니다.
My grandma always makes my kimchi but lately she’s been ill. I asked her for her yummy recipe and this is as close as it gets! The only difference is that She uses 멸치젓 instead of fish sauce
I started eating this recently and I am addicted. I buy it from a Korean grocery store 15 miles from my house. Sometimes I just put it in my Ramen. There is so much garlic fresh garlic that when I open the top I smell it all over the house and that is my favorite aroma
Thank you for this lovely recipe! I made a very large batch for all my coworkers for the end of Hanukkah!
Awesome!
Wow looks so yummy radish kimchi.
yay! It sounds like you are ready to cooking Korean dishes!
I grew Hakurei turnips this Fall, so I used those in place of the Korean radish. I love sour, so I let it ferment for 3 days. This is really good. There was a little bit of bitter from the turnips, but if you let it keep fermenting - it goes away, lol. I used the full amount of red pepper flakes, and it is delicious!
This woman is a delight!
Thank you very much for the recipes! I am Korean, but I live in Kazakhstan. I love Korean food. Thanks to You, I have already learned to cook a lot in Korean!
French caption is up now thanks to one of our volunteer translators!
the procedure looks like simple and easy, I would like to try , thanks for the receipt.
You can eat it right after making it and keep it in the fridge if you like fresh kimchi.
I made this yesterday! quick, simple & delicious! thankyou! 🤗
Great!
It's my favorite kkakdugi recipe and I've made it at least 3-4 times. I've just made a batch today and I'm waiting for it to ferment 😍
I'm happy to have discovered her kimchi videos! She explains everything, fun to watch and recipes are easy. I made white kimchi yesterday and it's happily fermenting on my counter. Today---cubed radish kimchi!!
i made my kimchi for the 1st time , thank you Maangchi!!
I made this the other day because I had a Korean radish I wanted to use before it went bad. I substituted soy sauce for the fish sauce because I'm vegetarian. I had to come back to post here because I almost cried when I tried it fresh, and after letting it ferment for a few days, I tried it and nearly cried again. It is so good!!! I like it better than the version at my favorite Korean restaurant. I have also noticed that Korean radish works better than daikon for kimchi because it's crispier!
Indonesian caption was submitted by one of my viewers! Thank you so much!
Maangchi ตคคีคน
Made this simple, easy to make recipe 2 weeks ago, it took mine about 3 days to ferment! Tasted as good as the 1 at the Korean restaurant! Even my Korean friends were impressed :))! Will make another batch soon! Thanks Maangchi
I tried it 😋😋😋😋 it was damn easy & super tastyy 😀😀
Большое спасибооооо за ваши вкусные салаты,когда готовите,не могу спокойно смотреть,аж слюнки текут.Я обожаю корейские салаты,особенно с рыбы,так я живу на озере Балхаш и часто делаем Хе это наш лююбимый салат.Ещё раэ спасибо,приятно смотреть ,как вы с любовью и шутками приподносите свои вкусные шедевры .Счастья и здоровья вам и вашей семье и побольше вкусных открытий.
Greek caption was submitted by Sofia Anna! Thank you very much, Sofia!
yes, I got my cups and spoons from IKEA USA, so it is US measurements. I have many readers from Australia though. Check out the forum on my website and leave your question there. I hope you can get some advice from my Australian readers. Welcome!
Thanks! I get to learn a lot of recipes and substitute/technique when making side dishes 🤍🤍
This is mouth watering! Omg, I can't wait to make it. Thank you for sharing the Korean cuisine from your home to ours. And to think that I don't even make my family any traditional Guatemalan food but I follow Korean recipes. 😋 It's so yummy!
Vietnamese caption is up now thanks to our volunteer captioner!
Maangchi
Maangchi
I like spicy
I made this ..taste authentic and my friends said that I got the right taste like authentic..thank u mangchi..soon this will be my business
You're so adorable!^^ I love all your recipes!
yes, you can use the radish or use daikon. Good luck with making delicious kkakdugi.
OMG! Love you Maangchi!!! Your recipes come out so good. DEEEEELISH! Keep up the good work!
My mouth is watering 😍juicy and tasty kkakdugi 😍😋😋
Arabic caption was submitted by one of my viewers! Thank you so much!
Maangchi , I love your show & I love Kim chi I from viet nam I Love Korean food you so que
Can we put White Sugar?
Maangchi I made the radish kimchi and it's amazing, but I used hot pepper paste instead. It's amazing. I just bought your Big Korean cook book. Thankyou.
I made it today, it’s so yummy. We enjoyed radish family.
👏
Thank you for all the recipes you shared to everyone. Hugs guys
I love your recipes and miss making them so much! I have a kid now and so I cook a very different me u these days. A lot of the Korean recipes are spicy. Do korean children learn to enjoy spicy food at a young age or do their parents also have to serve non spicy versions of everything?
In cases of kimchi, babies are introduced to kimchi by being fed non-spicy kimchi or regular spicy kimchi that has been rinsed under running water. Young children will start by eating mild food, but they may develop a liking or tolerance for spicy dishes. I myself remember eating kimchi at the age of 5 or 6, either my grandmother's mild dongchimi or the thick "stalk" part of the regular spicy kimchi that have less seasoning clinging onto them. Now as a grown adult I add peperoncino to my pasta and eat it with jalapeño pickles on the side LOL
Thank you for this delicious recipe. I love it. I make a lot of your recipes, my husband loves them. Thank you so much..😊❤️
I sometimes use Korean brand fish sauce, too. But the 3 crab fish sauce is very delicious. : )
Thank you, Madam!
A great replacement for fish sauce is vietnamese mushroom seasoning powder. Sooo good
Thank You Maangchi. We enjoy korean food by watching yours. Love from India. Today we made it turned out delicious. Tq again maangchi
Spanish (Latin America) caption was submitted by one of my viewers! Thank you so much! th-cam.com/users/timedtext_video?v=z5NXchQKy-s
Can we make it without fish sauce coz I am a vegetarian
FYI, there is a vegetarian fish sauce made from pineapple. It's not as salty as fish sauce but will do it. You can get them at the Asian market.
I made this for my husband. He loved it!
👏
I made it today with about one pound of daikon radish and it came out a little salty, but I added a little extra sugar and a lot of Korean pepper flake, so I think it will be fine. Thanks!
Can i use plastic container instead? Will this affect the taste?
Yes, you can keep your kimchi in a plastic container.
@@Maangchi thank u so much! I really love your videos! I will start making kkakdugi!!
Hi there Maangchi. Again, gorgeous video. I tried to make it myself and it os already bubbly and smelling like propper kimchi. Soooo amazing.
I have some questions: 1) do we have to press it down to eliminate excess bubbles? 2) how long can i be stored in the fridge? 3) as it is my first fermentation, when do you know it got bad in the fridge?
Thanks a lot for your videos!! 3
this turned out my favorite side dish, I make it every weekend
Maangchi, thank you so much for this delicious recipe! I made it once and my husband liked it so much he went and bought 10 lbs of daikon radishes so I can make more! Your videos inspire me every day! 😃 😃 😃
Mam thnq so mch for sharing these videos m a big fan koreans i luv evrythng about koreans.....m an indian n i really wnt to try this one at home thnq so mch again mam u r really swt
Finally got this made today. Can’t wait for it to be fermented.
👏
드시는모습도 참 복스럽게 드십니다 매일매일오프닝인사를 들으면 기분이 좋아져요 오늘도 한수배우고갑니다
Hello Maangchi, how are you? I have a question I make it the first time we’re fine but the second time , I make it , the second day it turn bubble and very slimy! Can you tell me why!!!!! Thank you first.
Bubbles are ok but I think the radish was not good quality? It should be firm and crispy. And also you may have to use more salt. Any type of kimchi made with not enough salt can easily turn slimy.
this video was posted in 2011 and it is still watched amazing recipe rlly tasty 🥰🥰
i want that "maangchi-is-slicing-onions"-sound as a ringtone xD
엄청 간단하게 담그시네요.찹쌀풀 새우젖등 다른 잡다한 양념들도 없이 !누구나 따라할수 있겠에요.한국어머니들은 별걸 다넣으셔서 따라하기 넘사벽이에요.^^
Dear Maangchi, Do I need to soak the radish in salty water before this process like we did with napa cabbage? I love your recipes. Thank you.
Yes, just as I showed it in the video, mix the radish with salt. Check out the description box in any video and follow the link for the written recipe. Every video has a written recipe where I provide more detailed information such as ingredients, step by step directions, stories behind, photos, and tips.
@@Maangchi Thank you for the reply. I will do as you said. Love you 💓.
I love eating cabbage kimchi and the daikon kimchi. Thanks for this simple, easy to follow recipe.
You're just way too cute, too sweet. I really enjoyed watching your video! Thumbs up!!!!