K-FOOD Story 2-2 : How to Make Kkakdugi (Korean Cubed Radish Kimchi)

2026년 7월 24일

How to Make Kkakdugi (Korean Cubed Radish Kimchi)

Fresh, crunchy, and full of flavor, Kkakdugi is a traditional Korean kimchi made with cubed Korean radish. It's easy to prepare at home and pairs perfectly with rice, soups, and grilled dishes.

Ingredients (Makes about 2 kg)

Main Ingredients

2 kg Korean radish (1 large radish)
3–4 tbsp coarse sea salt
2 tbsp sugar

Seasoning

1 cup Korean red pepper flakes (gochugaru)
5 tbsp minced garlic
1 tbsp minced ginger
3 tbsp salted shrimp (saeujeot)
4 tbsp fish sauce (anchovy or sand lance)
2 tbsp plum syrup (optional)
1–2 tbsp sugar (adjust to taste)
4 tbsp sweet rice paste (optional)
1 handful green onions, cut into 4–5 cm (2-inch) pieces

Instructions

Step 1: Prepare the Radish

Wash the radish thoroughly and peel lightly if desired.
Cut it into approximately 2–2.5 cm (¾–1 inch) cubes.

Step 2: Salt the Radish

Toss the radish cubes with the coarse salt and sugar.
Let them sit for 40–60 minutes, stirring once halfway through.
Do not discard all the liquid released from the radish. Reserve about ½ cup to add to the seasoning for extra flavor.

Step 3: Make the Seasoning

In a large bowl, combine:

Korean red pepper flakes
Minced garlic
Minced ginger
Salted shrimp
Fish sauce
Plum syrup
Sugar
Sweet rice paste
Reserved radish juice (about ½ cup)

Mix well and let the seasoning rest for 10 minutes so the chili flakes fully absorb the moisture and develop a rich color.

Step 4: Mix Everything Together

Add the seasoning to the salted radish cubes.
Toss gently until every piece is evenly coated.
Fold in the chopped green onions.

Step 5: Ferment

Leave the kimchi at room temperature for 1–2 days to begin fermentation.
Transfer it to the refrigerator and allow it to mature for 3–5 more days for the best flavor.

Tips for the Best Kkakdugi

Use firm, fresh Korean radish for the crispiest texture.
Combining salted shrimp and fish sauce creates a deeper, richer umami flavor.
Avoid salting the radish for longer than one hour, as it may become too soft.
As the kimchi ferments, it will naturally develop more juice and a refreshing tangy flavor.
For a subtle sweetness, blend a small amount of Asian pear or apple into the seasoning.

Storage

Store in the refrigerator for up to 3–4 weeks.
As it becomes more sour over time, it is excellent for making Kimchi Fried Rice, Kimchi Stew (Kimchi Jjigae), or other cooked Korean dishes.