Cubed radish kimchi (kkakdugi: 깍두기)
Cubed radish kimchi (kkakdugi: 깍두기) is a easy Korean recipe that serves 4. 30 calories per serving. Recipe by Maangchi on YouTube.
Prep: 1 hr 2 min | Cook: PT0M | Total: 1 hr 17 min
Cost: $5.53 total, $1.38 per serving
Ingredients
- 2 pounds Korean Radish (peeled, rinsed, cut into 1/2‑inch cubes)
- 2 tablespoons Kosher Salt (helps draw out water from the radish)
- 2 tablespoons Granulated Sugar (aids fermentation and balances sourness)
- 2 tablespoons Garlic (minced)
- 4 stalks Green Onion (white and green parts chopped)
- 1 teaspoon Fresh Ginger (minced)
- 0.66 cup Korean Red Pepper Flakes (Gochugaru) (coarse Korean style flakes)
- 0.25 cup Fish Sauce (adds umami; substitute soy sauce for vegetarian version)
- 0.33 cup Reserved Radish Juice (juice drawn out during salting step)
Instructions
Peel and Rinse the Radish
Trim the ends, peel the thick skin off the Korean radish, then rinse under cold water to remove any grit.
Time: PT5M
Cube the Radish
Cut the radish into uniform 1/2‑inch cubes so they ferment evenly.
Time: PT10M
Salt and Sugar the Radish
Place the radish cubes in a large bowl, add 2 Tbsp kosher salt and 2 Tbsp sugar, and toss until evenly coated. Let sit, turning the radish every 10 minutes to redistribute the liquid.
Time: PT30M
Drain and Reserve Juice
After 30 minutes, drain the excess liquid, reserving about 1/3 cup of the salty‑sweet juice for later seasoning.
Time: PT5M
Prepare the Seasoning Mix
In a separate bowl combine 2 Tbsp minced garlic, 4 chopped green onion stalks, 1 tsp minced ginger, 2/3 cup gochugaru, 1/4 cup fish sauce (or soy sauce for a vegetarian version), and the reserved radish juice. Mix until a uniform paste forms.
Time: PT5M
Combine Radish with Seasoning
Add the seasoning paste to the drained radish cubes and toss thoroughly so every piece is coated.
Time: PT5M
Pack into Jar and Press
Transfer the seasoned radish into a clean glass jar, pressing down firmly with a wooden spoon or a dedicated kimchi press to eliminate air pockets. Seal the lid tightly.
Time: PT5M
Ferment at Room Temperature
Leave the sealed jar at room temperature (around 68‑72°F) for 1‑2 days until you notice a pleasant sour aroma and the radish turns a deeper red. Then transfer to the refrigerator to slow fermentation.
Time: PT0M
Temperature: 68-72°F
Nutrition Facts
- Calories
- 30
- Protein
- 1 g
- Carbohydrates
- 7 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Vegetarian (use soy sauce), Gluten‑Free (ensure fish sauce is gluten‑free)
Allergens: Fish (fish sauce), Soy (if soy sauce is used)
Ingredient Substitutions
- Instead of Korean Radish: Daikon radish
- Instead of Kosher Salt: Sea salt, regular table salt (use less)
- Instead of Granulated Sugar: Brown sugar, honey
- Instead of Garlic: Garlic paste
- Instead of Green Onion: scallions
- Instead of Fresh Ginger: ground ginger (use less)
- Instead of Korean Red Pepper Flakes (Gochugaru): Korean chili powder, mild paprika (for less heat)
- Instead of Fish Sauce: Soy sauce (vegetarian), tamari
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Bowl
- Measuring Spoons
- Measuring Cups
- Glass Fermentation Jar
- Wooden Spoon or Press
Critical Steps — Do Not Skip
- Salting the radish to draw out moisture is essential for proper crunch and fermentation
- Pressing the radish tightly into the jar removes air and prevents spoilage
- Fermenting at the correct room temperature for 1‑2 days develops the characteristic tang and color
Chef Tips from the Video
- Use a Korean daikon (mu) for authentic crunch and flavor
- Make sure the fermentation jar is completely clean to avoid unwanted microbes
- Press the radish down daily during the first 24 hours if you notice bubbles forming on the surface
Troubleshooting
Radish cubes are too soft or soggy
Do not over‑salt; keep the salting time to 30 minutes and press out excess liquid promptly.
Kimchi is not sour enough
Allow an additional day of room‑temperature fermentation before refrigerating.
Kimchi tastes overly salty
Rinse the salted radish briefly before adding the seasoning, or reduce the salt to 1 ½ Tbsp.
Storage
Refrigerator: Store the fermented kkakdugi in the refrigerator for up to 2 weeks. It will continue to develop flavor slowly.
Freezer: Not recommended; texture will become mushy.
Room temperature: Only for the initial 1‑2 day fermentation period.
Make-Ahead Tips
- You can ferment the kkakdugi for up to 5 days for a stronger sour flavor
- Store the finished kimchi in the refrigerator and use within 2 weeks for best texture
Frequently Asked Questions
What is the cultural significance and history of Kkakdugi in Korean cuisine?
Kkakdugi is a traditional Korean side dish made from cubed Korean radish. Historically, it was created to preserve radish through winter, providing a crunchy, tangy accompaniment to hot soups and rice dishes. It remains a staple at Korean meals and is especially valued for its refreshing contrast to richer dishes.
What are the traditional regional variations of Kkakdugi in Korea?
While the basic recipe is similar nationwide, some regions add fermented shrimp sauce (saeujeot) for extra depth, or use a higher proportion of gochugaru for spicier versions. In the southern provinces, a touch of rice flour paste is sometimes added to create a slightly thicker texture.
How is Kkakdugi traditionally served in Korean meals?
Kkakdugi is served as a banchan (side dish) alongside rice, soups such as kongnamul guk (soybean sprout soup), and grilled meats. Its crisp, sour bite balances the richness of main dishes and helps cleanse the palate.
On what occasions or celebrations is Kkakdugi traditionally enjoyed in Korean culture?
Kkakdugi is present at everyday meals but also appears during holidays like Seollal (Lunar New Year) and Chuseok (harvest festival) where families prepare large batches of kimchi to share with relatives.
What other Korean dishes pair well with Kkakdugi?
Kkakdugi pairs beautifully with Korean soups such as doenjang jjigae, hot pots like kimchi jjigae, grilled meats (bulgogi, galbi), and even simple rice bowls. Its crunch complements the soft textures of stews.
What makes Kkakdugi special or unique among Korean fermented foods?
Unlike napa cabbage kimchi, Kkakdugi uses firm radish cubes that stay crunchy throughout fermentation. The combination of salt, sugar, and gochugaru creates a balanced sweet‑spicy‑sour profile that is distinct from other kimchi varieties.
How has Kkakdugi evolved over time in Korean households?
Modern Korean kitchens often use precise measurements and shorter fermentation times thanks to refrigeration, whereas traditional households relied on natural room‑temperature fermentation for several days. Today, recipes like Maangchi’s provide exact ratios for consistent results.
What are the most common mistakes to avoid when making Kkakdugi?
Common errors include over‑salting the radish, which makes it mushy; not pressing the kimchi firmly, leading to air pockets and spoilage; and fermenting at too high a temperature, which can cause off‑flavors. Follow the timing and pressing steps carefully for best results.
How do I know when Kkakdugi is properly fermented and ready to eat?
When the radish cubes have turned a deeper reddish hue, emit a pleasant sour aroma, and retain a crisp bite, the kkakdugi is ready. Taste after 24 hours; if you prefer more tang, let it ferment another day before refrigerating.
What does the YouTube channel Maangchi specialize in?
The YouTube channel Maangchi, created by Korean home‑cook Emily Kim, specializes in authentic Korean recipes, ranging from everyday banchan to festive dishes, presented with clear step‑by‑step instructions and cultural background.
Last updated: August 26, 2026
