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Lots of Radish Kimchi

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I have a lot of sour radish kimchi - kakkdugi that has been sitting in my fridge for some time. Is there anything I can do to it? Sometimes I like to chop it up really fine and add it to a bowl of natto and rice, but that's all I can think of. How about adding it to some kimchi chigae or making some kimchi pancake with it?

any other applications? I can't even think of a korean dish that uses old radish kimchi

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  1. LoL!

    I can't think of any Korean dishes that I've seen using kakkdugi either. I asked my wife what to with it and she said just eat it. The more sour the better.

    You could try cutting some into slivers and putting into an omelet with maybe some pork belly, that sounds like it might be a good combo.

    If you try the Kimch jjigae route I would go easy with the kakkdugi the first time to see how it goes.

    Very thin sliced it could go very well with kimchi pancake.

    Maybe try a couple cubes of it in yukejon, turn it into a sour & spicy soup. Not sure how that would work.

    You could always dice some and add to a taco.

    I've never had the problem of too much leftover kakkdugi before, my sons usually run us out and beg for more.

    4 Replies
    1. re: hannaone

      do you have a good recipe for yukaejang? I figure you just take some brisket, throw it in a pot of water, add some gochujang or is that gochujaru and all of the add ins:

      gosari
      egg
      shredded beef briskit

      missing anything?

      1. re: bitsubeats

        fresh bean sprouts
        clear noodle
        gochugaru to taste

        If you have some beef stock use that instead of water, or half and half - if not just water is fine.

        1. re: hannaone

          Don't forget the scallions and garlic. I also add soy (or tamari), sesame oil and black pepper.

        2. re: bitsubeats

          i'd also add lots of garlic, bean sprouts, and jalepeno peppers...also a dash of anchovy powder right at the end really rounds out the flavor.. the most authentic recipe i've seen is on www.mykoreankitchen.com

      2. hm. i wonder if you chopped it up or minced it, would it make good kimchi bokkumbap? it tastes good with the standard paechu kimchi, why not try it with kkagdugi? or chop or process the hell out of it and mix it into a stuffing for mandu? labor intensive, though...i would make a small batch of bokkumbap first.

        1 Reply
        1. re: augustiner

          I like the mandoo idea. I think that would be good with some mashed firm tofu and maybe some pork. I could freeze up a batch and hopefully save them for new year's deokguk soup. I love adding mandoo to rice cake soup

        2. I like to use it for kimchi rolls...steamed rice, a drizzle of soy sauce, egg strips and chopped gakkduki rolled up in some nori.