Friday, February 17, 2017

Korean Cubed Radish Kimchi 깍둑설기 ( Kkakdugi )

Recently, I was recommended to try out the imported radish from Korea by my daughter and she told me that it is sweet and crunchy when eaten raw and that after which I will not want to eat the local ones :) seriously , it is true.  After having eaten it raw, I realised what I have been missing all this while . No wonder the korean loves their radish so much.  Upon her recommendation, I bought one big one from the K mart which sells all korean ingredients and utensils. 

Came home, could not wait to make them into cubed radish or 깍둑설기 ( kkakdugi ) in the korean language.  Making korean side dishes has become a simple task for me, for I have been making them since the day I was introduced to banchan :)  Since the radish is sweet, making banchan would be ideal.

cut them into cubes and seasoned with salt and sugar
after which add in the chilli flakes and mix evenly

add in the radish kimchi base
I prefer to give it character by not blending the ingredients
but chopped them fine

best to ferment them in glass jar

leave it a day in room temp before
storing them in the fridge

Korean Cubed Radish  깍둑설기 ( Kkakdugi ) - adapted from My Korean Kitchen


1.1 kg Korean radish – rinsed and skin peeled (2.5 pounds), or other variety of white daikon radish 
3 stalks (50 g / 1.8 ounces) green onion – rinsed  
2 Tbsp raw sugar 
2 Tbsp rock salt or Korean coarse salt

Radish Kimchi base
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 coarse chili flakes (gochugaru)  
1/4 cup water 
1Tbsp rice flour


  1. Cut the radish into medium sized cubes. (It could be smaller or bigger if that’s what you prefer. Just be mindful that the radish will shrink as they go through the fermentation process.) Put the cubed radish into a large mixing bowl and add the sugar and the salt and mix them well. Leave it for 1 hour at room temperature.
  2. While waiting, chop the green onion into small pieces and make the Kimchi base. Blend the onion and apple with the fish sauce in a blender. (It can take a few minutes as the liquid isn’t as much as the solids.) Make the rice porridge by mixing the water and the rice flour in a bowl and heating them up for 1 min in a microwave. (It could be shorter or longer depending on the output power of your microwave). It should give you a mildly runny porridge texture. Mix all the Kimchi base ingredients (*except for 2 Tbsp of Korean chili flakes) in a medium sized bowl.

  3. After one hour, rinse the radish in cold running water a couple of times and drain any excess water for 5 mins.
  4. Put the radish into a clean mixing bowl and add 2 Tbsp of Korean chili flakes.  Mix the chili flakes with the radish evenly. (By adding this chili flakes separately and earlier than rest of the Kimchi base, you are giving a nice vibrant colour to the radish). Add the chopped green onion and the Kimchi base and mix them evenly and thoroughly.

  5. Move the seasoned radish into an air tight glass container (1.5L glass jar for the above-listed quantity) and leave it at room temperature for between 6 to 24 hours depending on the temperature  After that keep it in the fridge.

Chef Uniforms: Fashion or Function

Any experienced chef will tell you with absolute certainty that first and foremost, chef uniforms are about function.  However, that doesn’t mean you can’t have a little fun with your chef jackets! With the culinary industry’s explosion in popularity over the past decade, the foodie culture has brought us gadgets and uniforms like we’ve never seen before.

Industry Uses

Like most professional industries requiring a uniform, culinary professionals encounter specific hazards daily, requiring proper attire to avoid serious injury.  The chef uniform was originally designed to protect chefs and has evolved through the years to address the changing environment.  Chef uniforms are typically made of a dense, yet breathable woven fabric, such as twill.  This allows the wearer a bit of relief from the intense heat of a kitchen, while protecting them from grease splatter, hot spills, and gusts of steam.  The material is usually also treated to be fire resistant. Chef jackets and pants are made to provide enough room for mobility without erring on the perilous side of loose hanging, which could get caught in machinery. This comfortability is essential, especially when you are facing a twelve-hour shift of grueling labor.  The cuff length is also shorter that what you would expect in a dress shirt, to avoid low hanging sleeves getting caught or dipped in food. 

Professional Advantages

Upon entering culinary school, one of the first topics, aside from safety, they’ll discuss is the attitude and professionalism of the culinary industry.  There used to be a time, when chefs enjoyed the refuge of the kitchen and seldom had to hob nob with patrons directly.  Popular networks and TV shows such as The Food Network have made those days a fond and distant memory.  With increasing frequency, chefs are being asked to temporarily abandon the shelter of the kitchen and socialize with the people who enjoy their creations. The trouble is, taking a chef out of the kitchen is a lot like pulling a fish out of water. Having a professional uniform helps to reinforce the traditional image of expertise and respect chefs have maintained throughout history. A confidence booster if you will, for those who are uncomfortable anywhere north of the expo line. In a brigade system, uniforms also help newcomers quickly understand who’s who in the kitchen and sidesteps confusion in a chaotic environment.  

Fashion Forward

Like any artist driven industry, chefs usually have a uniqueness to them that begs to be expressed.  In an environment swathed by militant like rules and exact recipes, chefs long to express themselves beyond the art of their work.  I remember a time when the only options for chef pants were black, checkered, or a weird chili print.  Now you can find uniforms in every color, print, pattern, and sleeve length.  The great news is functionality has not been sacrificed for fashion in most cases.  Professional culinary companies continue to offer functional uniforms, they just do it with style now.  

Tuesday, February 14, 2017

My Basket Of Korean Stuff From WB...Valentine's Gift ?

We went shopping with my daughter at a Korean Mart nearby Solaris, KL  after we had our korean lunch at Chicken House. Hubby told me to get what I needed  and he will pays for it. early Valentine's gift ????  Just kidding, we stopped buying gifts for each other on Valentine Day. We buy gifts for each other as and when we like, as we strongly believe in showing love and respect to each other all the days of our lives, not only on V day. It would be great though that we take this special day to eat out.  We both deserve to be served by others on this special day :)

I picked up a few items which I can't get from Ipoh and at a cheaper price too. As shown on the photo above, we got ourselves a Korean-Dolsot-Ddubaegi , a 1 kg tub of Gochujang hot paste , a bottle of Lemon honey ,  Korean radish ( very sweet, should have bought more for making pickled radish banchan ) , 1 kg of Korean wild short grain rice and not to forget a packet of fresh Perilla leaves for wraps when eating grilled meat. 

this Korean-Dolsot-Ddubaegi...can cook on stove directly and
serve with washing and it keep food hot for a long time need to lug it back from Korea since
I know where to get Korean stuff in KL

the vegetables like fresh perilla leaf and radish are air flown from Korea too
a must buy if you even see Korean sweet that you can eat them raw
and the texture is different is more ' fluffy' not compact like our local ones

A basket of Korean ingredients.. perfect for all my korean dishes that I will be cooking in the net few days.  Thank you Yo-bu for supporting me in eating all my Korean dishes without grimaces :)





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