Kkakdugi is cubed radish kimchi — crunchier and simpler to make than our classic napa cabbage kimchi, since there’s no need to salt whole leaves or work paste between layers. It’s a staple side dish in Korean cooking, especially alongside soups and stews.
Ingredients
- 1 Korean radish (mu), peeled and cut into 1-inch cubes
- 2 tablespoons fine sea salt
- 3 tablespoons Korean red pepper flakes (gochugaru) (paid link)
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon fish sauce (or a vegan alternative)
- 2 green onions, chopped
Step-by-Step
- Toss the cubed radish with salt and let sit for 30 minutes, until it releases visible liquid.
- Drain (don’t rinse away all the salt) and mix with gochugaru, garlic, ginger, fish sauce, and green onions until every cube is coated.
- Pack tightly into a jar, pressing down to remove air pockets.
- Ferment at room temperature for 2-5 days, until lightly bubbly and tangy.
- Refrigerate once it reaches the flavor you like — it keeps improving slowly in the fridge.
Why Cube the Radish?
Cubing (rather than slicing or grating) gives kkakdugi its signature crunch and lets it hold its texture well even after fermenting for weeks — a texture napa cabbage kimchi doesn’t have.
FAQ
Can I use a regular daikon radish instead of Korean radish?
Yes — daikon works as a substitute, though Korean radish (mu) is generally denser and slightly sweeter, giving a firmer final texture.
How long does kkakdugi last?
Refrigerated, it typically keeps well for several weeks to a couple of months, slowly becoming more sour over time — similar to how our napa cabbage kimchi behaves in storage.
Save this recipe on Pinterest for your next batch.
Related: Easy Kimchi Recipe · What to Do With Kimchi