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1
Thoroughly rinse the daikon radish, and peel the skin with a peeler.
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2
Set aside the stalk end and root end.
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3
Do not discard.
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4
Chop the daikon radish into 2 cm rounds, dice them into 2 cm square cubes, then place them in a large bowl.
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5
Set aside the triangular shaped pieces.
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6
While chopping the daikon into cubes, place the ingredients, the triangular shaped daikon pieces and the root end into a large pot with water to prepare the broth.
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7
Thoroughly rinse the stalk end, and cut the undamaged leaves into 2 cm lengths.
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8
Combine the cubed daikon and the leaves, add salt, lightly toss, and let sit for 1 hour.
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9
Do not rub the salt in.
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10
After 30 minutes, gently toss to evenly distribute the salt.
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11
Do not rub the salt in.
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12
Turn on the heat under the pot from Step 3, reduce it to medium-low heat after bringing it to a boil, then simmer for 30 minutes to make the broth.
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13
Do not let it boil.
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14
After about 1 hour, thoroughly drain the daikon and leaves from Step 6.
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15
After the broth is finished, prepare the yangnyeom.
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16
Put the rice in a bowl, pour in the hot broth, then process with a hand mixer.
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17
Process the rice and broth from Step 9 into a thick paste-like porridge, and transfer it to a large bowl.
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18
Prepare the ingredients to add to the porridge from Step 10.
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19
Remove the seeds from the red chili peppers, then roughly chop them with the onion, garlic, and ginger to make them easy to process, then add them to the porridge.
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20
Pulse the porridge with the added ingredients, check to make sure that the red chili peppers are finely processed, then turn off the mixer.
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21
You should be able to buy the Japanese plum extract at a Korean specialty shop.
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22
You could also substitute it with sweet syrup or a mild honey, but you will need to adjust the amount of sugar that you add.
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23
Add the plum extract to the porridge from Step 12, mix well, let it sit for 10 minutes, then stir again.
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24
Then the yangnyeom is ready.
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25
Place the daikon and leaves from Step 8 into a bowl, chop the ingredients into 2 cm lengths, add them with 250 g of the yangnyeom from Step 14, and evenly combine.
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26
Gradually mix in the sugar and the salt, and season to taste.
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27
Add the toasted sesame seeds and mix.
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28
It's done!
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29
Enjoy the three distinct flavors of freshly pickled kkakdugi, marinated kkakdugi, and sweetly acidic kkakdugi
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30
Store it in a Tupperware container with a lid, let it sit for a day at room temperature, then store it in the refrigerator from the next day onwards.
