Kkakdugi / Chonggak Kimchi Marinade

Name: Kkakdugi / Chonggak Kimchi Marinade
Prep time: 5 min
Total time: 5 min
Yield: about 5¾ cups (1400 ml)
Cuisine: Asian
Ingredients: 4 cups gochugaru (960 ml) Gochugaru; ½ cup dashima stock (120 ml) Dashima; ½ cup sweet glutinous rice flour (120 ml) Sweet Rice Fl; 2 cups spring water (480 ml) Water; ½ cup pureed salted shrimp (120 ml) Salted Shrimp; 1 cup pureed white onion (240 ml) Onion; 3 cups pureed Asian pear (720 ml) Asian Pear; 2 heads garlic minced Garlic; 2 tsp minced ginger (10 ml) Ginger; ¼ cup anchovy sauce (or ½ cup fish sauce) (60 ml) Fish Sauce

Independent adaptation of a publicly published Hooni Kim recipe. Not affiliated with, sponsored by, or endorsed by Hooni Kim.

MARINADE · CUBED RADISH, FOR KKAKDUGI KIMCHI

A marinade for cubed radish, for kkakdugi kimchi.

Hooni Kim's paste for diced-radish kkakdugi kimchi.

On the jar

KKAKDUGI

Method: shake
Yield: about 5¾ cups
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Gochugaru 960 mlDashima 120 mlSweet Rice Fl 120 mlWater 480 mlSalted Shrimp 120 mlOnion 240 ml

Ingredients

Gochugaru4 cups gochugaru (960 ml)
Dashima½ cup dashima stock (120 ml)
Sweet Rice Fl½ cup sweet glutinous rice flour (120 ml)
Water2 cups spring water (480 ml)
Salted Shrimp½ cup pureed salted shrimp (120 ml)
Onion1 cup pureed white onion (240 ml)
Asian Pear3 cups pureed Asian pear (720 ml)
Garlic2 heads garlic minced
Ginger2 tsp minced ginger (10 ml)
Fish Sauce¼ cup anchovy sauce (or ½ cup fish sauce) (60 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: ½ ONION.
Cap the jar and shake until emulsified.

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Companion jar

Kkakdugi / Chonggak Kimchi Marinade wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 2 national awards

Soy Ginger VinaigretteNATIONAL AWARD WINNEROn the jar: GINGER-SOY
Soy Sesame Honey Marinade★★★ KITCHENOn the jar: SOY-SESAME-H
Nanban Zuke Tare★ STARRED KITCHENOn the jar: CITRUS-HONEY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Korean chef of Danji and Cote in New York; James Beard Best Chef New York State 2026. Korean steakhouse format at Cote earned Michelin recognition.

Adapted from a Hooni Kim recipe (Hooni Kim / Korean Cultural Center NY Kimjang EP.02).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hooni Kim / Korean Cultural Center NY Kimjang EP.02 (published as “Kkakdugi / Chonggak Kimchi Marinade”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Companion jar