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Fermented & pastes

Cubed Radish Kimchi

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kkakdugi

Crunchy cubed radish kimchi often served with soups.

Medium1 hr10 servings🌶️🌶️🌶️★ 69Contains fish
🍲

History & culture

Cubed radish kimchi (kkakdugi) is a classic kimjang side, crunchy and quicker to ferment than napa kimchi. Families may dice Korean radish into cubes and season them boldly with gochugaru and jeotgal during autumn preserves. The name likely echoes the cutting sound (kkak) and the dish remains a staple on rice and stew meals nationwide.

Servings
10

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Ingredients & steps

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Ingredients

  • Garlic
    4 cloves, minced
  • Asian pear (or apple)

    SubstituteBosc pear or grated apple

    ¼ grated
  • Green onion

    Substitutescallion or spring onion

    2 stalks, chopped
  • Korean radish (mu)

    Substitutedaikon radish

    1 large, cubed

Seasonings

  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    4 tbsp
  • Sugar
    1 tbsp
  • Salt
    2 tbsp
  • Fish sauce (aekjeot)

    Substitutesoy sauce + anchovy (approximate)

    2 tbsp

Steps

  1. 130 min

    Cube radish and salt 30 minutes. Rinse and drain.

    • Korean radish (mu)
    • Salt
  2. 2

    Mix gochugaru, fish sauce, sugar, garlic and pear into a thick paste.

    • Korean chili flakes (gochugaru)
    • Fish sauce (aekjeot)
    • Sugar
    • Garlic
    • Asian pear (or apple)
  3. 31440 min

    Coat radish and green onion with paste. Pack in a jar and ferment at room temperature 12–24 hours until lightly tangy, then refrigerate 3–5 days to mature.

    • Korean radish (mu)
    • Green onion

Storage & reheating

Refrigerate 2–3 weeks. Best after 3–5 days of fermentation.

Troubleshooting

  • ⚠️ Too spicy

    → Use less gochugaru and add a little sugar.

  • ⚠️ Radish is soft

    → Use firm fresh radish and do not over-salt.