Kkakdugi (Cubed Radish Kimchi)
- Korean Food Addict
- Aug 5, 2025
Kkakdugi (Cubed Radish Kimchi)
Kkakdugi is a representative Korean kimchi made by cubing radish. With its crunchy texture and spicy flavor, it pairs especially well with soup dishes. This recipe is a simple method without shrimp sauce or rice paste, making it easy for kimchi-making beginners to follow.
The Appeal of Kkakdugi
Kkakdugi maintains the crisp texture of radish, providing a satisfying crunch. It's especially delicious when eaten with soup dishes like seolleongtang or gomtang. Radish is rich in digestive enzymes, making this fermented food good for health.
Cooking Tips
Don't cut the radish too small; cut it to an appropriate size to maintain its crunchy texture even after fermentation. Adding chili powder first to color it before adding other seasonings creates a more beautifully colored kkakdugi. After fermenting at room temperature for about a day, store in the refrigerator and eat; it's most delicious after 2-3 days.
Uses
Kkakdugi is great as a rice side dish, but can also be used as an ingredient in various dishes like kkakdugi fried rice, kkakdugi stew, and kkakdugi kimchi pancake. Especially kkakdugi with lots of liquid adds rich flavor when added to stews or fried rice.
Instructions:
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Prepare the Radish
- Wash 2 radishes thoroughly and peel them
- Cut the radish into uniform cubes (about 2-3cm)
- Don't cut too small as the radish will shrink during salting and fermentation
- Prepare the Radish
- Wash 2 radishes thoroughly and peel them
- Cut the radish into uniform cubes (about 2-3cm)
- Don't cut too small as the radish will shrink during salting and fermentation
- Coat with Red Chili Powder
- Add 5 tablespoons of red chili powder to the cut radish
- Mix well until the radish is evenly coated in red
- This process gives the kkakdugi its beautiful red color
- Add Seasonings and Mix
- Add 3 tablespoons of sea salt and mix
- Add 2 tablespoons minced garlic and 3 tablespoons sugar
- Add 2-3 tablespoons anchovy fish sauce
- Cut scallions or green onions and add to taste
- Mix everything thoroughly until well combined
- Ferment
- Transfer the mixed kkakdugi to an airtight container
- Let it ferment at room temperature for one day
- In summer, half a day at room temperature is sufficient
- Store
- Move to the refrigerator the next day
- It's best enjoyed after 2-3 days
- Can be stored in the refrigerator for 2-3 weeks
Recipe Notes:
- This recipe is a simplified method without shrimp sauce or rice paste. Even beginners can make it easily.
- You can skip the preliminary salting step. This amount can be mixed directly without pre-salting.
- Don't cut the radish too small. The radish will shrink during salting and fermentation.
- Adding chili powder first to coat the color creates a more vibrant red kkakdugi.
- Adjust room temperature fermentation time based on season and temperature. Shorter in summer, longer in winter.
- Kkakdugi tastes best after 2-3 days of fermentation. Over-fermentation can make it mushy.
- Using an airtight container prevents odors from spreading in the refrigerator.
Ingredients:
Serving size
Main Ingredient
- 2 small Korean radishes
Seasonings
- 5 tbsp red chili powder
- 3 tbsp sea salt
- 2 tbsp minced garlic
- 3 tbsp sugar
- 2-3 tbsp anchovy fish sauce
- to taste scallions or green onions