Recipes

Cubed radish kimchi

Kkakdugi 깍두기

Kkakdugi is a type of kimchi made from diced radish. It’s a very common kind of kimchi and often used in Korean everyday meals along with baechu kimchi (napa cabbage kimchi).

I posted a video about how to make kimchi in 2007, when I had just started using YouTube. I showed how to make both baechu kimchi and kkakdugi in a single video, but I didn’t provide exact measurements as I wasn’t accustomed to measuring things out at that time. I mentioned things like “you need 2 medium sized napa cabbages…” But I soon realized that it would be diffcult for people to make their own kimchi without knowing the exact pounds, kilos, cups and spoons etc.

So last year I posted an easy kimchi recipe that calls for 10 pounds of napa cabbage, and I tried to do my best to provide accurate measurements so that my viewers and readers could make delicious kimchi.

Now I’m posting my kkakdugi recipe today. You can make delicious kkakdugi in an hour!

Ingredients:
Korean radish (or daikon), salt, sugar, fish sauce, hot pepper flakes, green onions, garlic, ginger.

Directions:

  1. Peel 4 pounds of Korean radish (or daikon).
  2. Rinse in cold water and pat dry.
  3. Cut it into ¾ to 1 inch cubes. Put into a large bowl.
  4. Add 2 tbs salt, 2 tbs sugar, and mix well.
    *tip: If you like your kkakdugi sweeter, add 1 or more extra tbs of sugar.
  5. Set aside for 30 minutes.
  6. Drain the juice from the radish into a small bowl.
  7. Add 2 tbs minced garlic (about 5-6 cloves garlic), 1 ts minced ginger, 4 stalks of chopped green onions, ¼ cup fish sauce, 2/3 cup hot pepper flakes, and ⅓ cup of the juice from the radish.
    *tip: The amount of hot pepper flakes you use depends on your taste; use ¼ cup hot pepper flakes for a mild version. For a vegetarian version, replace fish sauce with soy sauce.
  8. Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.
  9. Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
  10. You can eat it right away, and then store it in the refrigerator. Or you can let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top of the kkakdugi and it’ll smell strong & sour. Then put it in the refrigerator.

Kkakdugi goes with kongnamulguk (soybean sprout soup) and ox bone soup.

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More kimchi recipes:

138 Comments:

  1. que Malaysia My profile page joined 10/14
    Posted October 28th, 2014 at 10:25 am | # |

    maangchi, you have used glass jar for keep your kimchi, can i used the plastic container to storage the kimchi?

  2. RennySeason Singapore My profile page joined 9/14
    Posted September 18th, 2014 at 4:27 am | # |

    Hi Maangchi

    When you say leave the kimchi to ferment under room temperature for 24hrs, does that extend to room temperature that is about 32 deg celsius? It’s sunny and warm in Singapore all year round!

    Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted September 19th, 2014 at 1:46 pm | # |

      It may take shorter time to ferment your kimchi where you live. If the kimchi smells and tastes sour, it’s fermented.

    • Susan.353 Manila My profile page joined 8/14
      Posted September 22nd, 2014 at 2:11 pm | # |

      Hi i am Chinese indonesian,currently live in manila
      Both places i lives were same as Sg (everyday is summer) hahaha
      My experience, 3 hour is perfect. ;)

  3. smilesr4me United States My profile page joined 7/14
    Posted July 3rd, 2014 at 6:39 pm | # |

    Maangchi~ I followed your instructions for both radish kimchi and cucumber kimchi and the taste is fine but I was wondering what kind of pepper flakes you use as my version looks very different from yours. ㅠㅠ The pepper flakes you use look bright red and finely ground so later the finished product looks like more of a paste that flows smoothly over the vegetables, but mine clumps up and doesn’t break down into a smooth mixture. Do you have any suggestions? 감사합니다~

    메간

  4. Boateys Busan My profile page joined 3/14
    Posted June 3rd, 2014 at 4:02 pm | # |

    Ohkay I just made this and everything seems fine but I have two questions. I purchased my radish from a Korean Market and I did not use it for a week. I just tossed it in the crisper. When I went to make it I tried a piece before seasoning and the taste was bitter. I have only had Kkakdugi from a K-Barbecue restaurant and from the grocery store and the taste was pretty much the same. It was not bitter. Did I do something wrong or do I just have to let it ferment first? Also I could not for the life of me find a glass container so I stored it in plastic Tupperware. Could this become an issue?

  5. Yumika Hiroshima My profile page joined 3/14
    Posted March 15th, 2014 at 9:34 am | # |

    I’ve made, rather tried to make, kkagdugi on and off many times. This recipe is by far the best I’ve come upon. I’ve lived in Japan for several decades and visited Korea just once. I’ve met quite a few Koreans in Japan and been impressed by their hospitality and generosity. Back to the kimchi: I used daikon, of course, and the result: delicious. Thank you! I’m going to try more of your recipes :-)

  6. Holluu District of Columbia My profile page joined 2/14
    Posted February 24th, 2014 at 5:01 pm | # |

    Hello Maangchi! I love your blog, and have been following you for years!! And, you are adorable. :)

    I have a question: If I don’t have a daikon radish, but have little red radishes on hand (like this picture: http://bit.ly/1mt3RQt ), do you think I can still make this?

    Thank you!!! Keep up the great work!

    – Holly

    • Maangchi New York City My profile page joined 8/08
      Posted February 25th, 2014 at 9:32 am | # |

      Hi Holly,
      yes, you can use the radish. I sometimes make kimchi with the red radish. It’s juicy and crispy.

  7. ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
    Posted February 13th, 2014 at 10:30 pm | # |

    Actually i prefer radish kimchi in the mak kimchi…. its thinly and so delicious, if i added more radish when i make mak kimchi, is it okey? Or if i use this recipes, but cut the radish thinly, is it okey? Hmmmmm…… need advice from someone please….

  8. hellokitty08 My profile page joined 5/10
    Posted February 13th, 2014 at 3:45 pm | # |

    Can I add 1/2 of a grated apple to this? Will that be ok?

  9. cephlirie miami My profile page joined 1/14
    Posted January 19th, 2014 at 3:08 am | # |

    living in miami florida where can i find a korean radish or daikou radish…….. any websites please help. usually i go to the whole foods store and they sell kimchi but i want to try making this…..

  10. zipurlip2 USofA My profile page joined 7/11
    Posted January 14th, 2014 at 11:51 am | # |

    Maangchi, thank you very, very, very much for going through the trouble of figuring out measurements of the ingredients. I know as a greenhorn, I definitely need measurements as I don’t trust my so-called instincts. I’ve had kkakdugi in restaurants and always wondered how they created it. Now, thanks to you, I shall have it in my own home. I still have a large jar of 오징어채 무침 thanks to your recipe.

  11. Cassandre France My profile page joined 1/14
    Posted January 11th, 2014 at 3:46 pm | # |

    Hi Maangchi !

    I made Mak-kimchi once, after coming back from Korea, and I was so much disappointed by the result (bad recipe I think). I found your recipes (Mak-kimchi and Kkakdugi) a little after that first try and promised myself to try with your method next time ; your video is mouth-watering! So, after a quick trip at my local asian store and ALL the ingredients in my bag, I started. First, I was a little skeptical about fish sauce because the smell is really strong and I didn’t remember the fishy taste in kimchi, and I was a little surprised to not add gochujang. But I followed your directions to the letter, put it into a glass jar, waiting the last minute to taste.
    And when I tasted, oh my god, I nearly cried! The taste was here, the exact same taste! :)
    So, thank you so much Maangchi, I will certainly keep your recipe!

  12. Julnyes Brooklyn My profile page joined 10/12
    Posted September 26th, 2013 at 3:10 pm | # |

    I have now made this dish several times (every time my CSA has daikon radish in it) and I love it.

    I usually add carrots along with the other ingredients and this time around I also included some cubed kohlrabi and it worked perfectly.

  13. MeeAe Colorado My profile page joined 2/13
    Posted September 15th, 2013 at 2:36 pm | # |

    Maangchi, many times when I make kimchi, especially kaktugi, after about two days on counter the kimchi smells like chlorine or bleach and has an off flavor that I don’t like. What could be causing this? Please help, I’ve thrown out so much kimchi.

    • Maangchi New York City My profile page joined 8/08
      Posted September 15th, 2013 at 11:17 pm | # |

      Don’t throw it away.
      I don’t know much about chlorine or bleach smell from kkakdugi but kkakdugi sometimes smells bad just when it starts fermenting.

      To prevent the bad smell, don’t stir it until it ferments. You can press the top of kkakdugi with a spoon or hand but never stir it. When the kkakdugi ferments well, keep it in the fridge. After that, you can stir the kkakdugi. Whenever you take some kkakdugi, be sure to press down the top of the kkakdugi in the container.

  14. yuenekochan Finland My profile page joined 9/13
    Posted September 8th, 2013 at 3:21 pm | # |

    Hello. Is there a reason why this radish kimchi doesen’t need any rinsing after 30 minutes like cabbage kimchi?
    I also want to know, can I put some super spicy fresh chilies (like bird’s eye or habanero) to kimchi? I have tried to put more hot pepper flakes but the spiciness is not enough. :P Or is it better to use dried habanero that fresh ones?
    Is there a big different between korean and vietnamese fish sauce? When I told the asian market owner that I want to make kimchi, he told me I have to buy korean fish sauce and vietnamese is not good :o I’m using the Squid brand.

  15. eviecat Seattle, WA My profile page joined 6/13
    Posted August 3rd, 2013 at 5:31 pm | # |

    Hi Maangchi!
    I’ve noticed that after a few days, the liquid turns from watery to kind of thick and gooey. Do you know why this happens? The only difference between your recipe and mine is that I added honey.
    By the way, I love your videos. They’ve been a lifesaver to me and my elementary cooking skills. Thank you!

  16. Rai Texas My profile page joined 5/13
    Posted May 4th, 2013 at 12:47 am | # |

    First off I just wanted to say thank you. I was adopted from Korea at 4 months old and I have been trying to connect to my roots through my cooking, Your website has given me the recipes to make that happen. I have already made quite a few! Today was my first time making Kimchi. I figured Kkakdugi would be a good one to start with. It came out great! I can’t wait to try it after it has been able to ferment a few days.

  17. D California My profile page joined 6/09
    Posted April 10th, 2013 at 12:04 pm | # |

    DELICIOUS! Those who asked about the sweet rice paste, including myself, radish kimchi didn’t’t need it. The next time I make this, I will select a 5-pound radish because the kimchi was just a tad salty. Overall, very delicious. Very easy to make.

  18. D California My profile page joined 6/09
    Posted April 2nd, 2013 at 8:12 pm | # |

    Maangchi: If we wanted to make a sweet rice flour paste with the sauce, can we do that? Explain to us why you skip that part of adding sweet rice flour paste?

  19. D California My profile page joined 6/09
    Posted April 2nd, 2013 at 12:58 pm | # |

    I get it now. 2007 recipe of this recipe is combined cabbage and radish kimchi version while 2013 recipe is entirely radish version. I’m glad you updated the recipe where we can just make the radish version by itself. I ate some radish kimchi the other day for the first time and I really love the radish kimchi by itself. Now I can make my own. Thanks for all your video recipes. Your videos make it more clear and easy to understand exactly what you need to do and I can follow along in my kitchen as I am preparing each dish. I will make this radish kimchi this weekend.

  20. D California My profile page joined 6/09
    Posted April 2nd, 2013 at 12:37 pm | # |

    Why do some kimchi need to make a sweet rice flour paste and some don’t need it?

  21. butters67 Seoul My profile page joined 3/13
    Posted March 24th, 2013 at 10:55 am | # |

    Hi Maangchi,

    Can I use the same recipe to make seokbakji? is it the same?

    thanks!

  22. hellokitty08 My profile page joined 5/10
    Posted March 5th, 2013 at 4:25 am | # |

    How much sweet rice flour and water do I use for this recipe?

    • Maangchi New York City My profile page joined 8/08
      Posted March 5th, 2013 at 8:57 am | # |

      Sweet rice flour is not used in this recipe. Ingredients: ngredients:
      Korean radish (or daikon), salt, sugar, fish sauce, hot pepper flakes, green onions, garlic, ginger.
      Please check out the recipe.

  23. hellokitty08 My profile page joined 5/10
    Posted February 18th, 2013 at 1:17 am | # |

    how come you didnt use rice flour in this recipe like you did in the other video?

  24. hellokitty08 My profile page joined 5/10
    Posted February 18th, 2013 at 12:02 am | # |

    I followed this recipe and left it outside to ferment and it still didnt ferment. I put oysters in it too and I cut them in half but how long are the oysters good for?

  25. Kieusterrrr Louisiana My profile page joined 11/12
    Posted November 17th, 2012 at 3:55 pm | # |

    when you tasted your radish at the end, did it taste really salty? Cause I just made mine and tasted it after mixing it, it was really salty! Will it taste better after fermented or will it be really salty?

    • Kieusterrrr Louisiana My profile page joined 11/12
      Posted November 18th, 2012 at 10:34 pm | # |

      I added more sugar to it and mixed it but then it became kind of sweet, so I added a bit more salt today. I don’t know if I did it right by adding more sugar and salt t it but it’s not fermented yet. What should I do to fix it?

  26. peteinatlanta Atlanta My profile page joined 10/12
    Posted October 10th, 2012 at 9:39 pm | # |

    And you did that in a white shirt that stayed white! You never cease to amaze me.

  27. GiveMeKimchi Philadelphia My profile page joined 3/11
    Posted September 21st, 2012 at 1:12 pm | # |

    Hi Maangchi. I have a jar of this in my fridge that has been there for… about half a year. It’s old now so I’m not sure what to do with it. The juice and spices looks like it has separated, if you know what I mean. Is there anything to do with old radish kimchi? I can make jjigae with old baechu kimchi, but I don’t know if the same can be said for kkakdugi.

    • oksipak California My profile page joined 1/11
      Posted September 22nd, 2012 at 5:31 pm | # |

      Don’t know about anyone else but I use Kkakdugi to make jjigae if I don’t have any cabbage kimchi. It turns out fantastic! My radish kimchi batches separate too sometimes (“The juice and spices looks like it has separated”) but I just shake the jar then take a scoop out for the soup recipe. You’ll love it. :D

      • GiveMeKimchi Philadelphia My profile page joined 3/11
        Posted September 26th, 2012 at 3:51 pm | # |

        Thanks oksipak! I’ll make sure to give it a try… maybe tomorrow. Ran out of cabbage kimchi a while ago, and lately I’ve been craving Korean food like crazy haha. I actually didn’t want to try making jjigae out of it, but wasn’t sure it could be done, so thanks for the confirmation!

        • GiveMeKimchi Philadelphia My profile page joined 3/11
          Posted September 26th, 2012 at 3:52 pm | # |

          I meant I did want to try making jjigae out of it, =P

  28. purpleshammrock california My profile page joined 9/12
    Posted September 19th, 2012 at 1:49 pm | # |

    I made this on saturday and left it outside for 2 days to ferment and the colors looked good but how come some of the korean daikon that I bought is a little bitter? I used the Assi brand red pepper flakes. Also the daikon is not a crispy crunchy, but sort of like a tender crunchy. Did I buy an old daikon? I chose the daikon with a little bit of green at the end, too old or too young? This is my first time making this.

    -Dee

  29. lenaisraelsson sweden My profile page joined 8/12
    Posted August 27th, 2012 at 5:44 am | # |

    Do you ever user fresh chili pepper, red or green, in a kimchi?

  30. Jasmine K Vancouver, CANADA My profile page joined 8/12
    Posted August 17th, 2012 at 5:38 pm | # |

    Hi Maangchi,
    Thanks for sharing this! I just made it few days ago, and it is really good. But I’m wondering how long it could last. I am in a small family so I am worried that it may not be good before we can finish. Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted August 21st, 2012 at 8:52 am | # |

      You made kkakdugi for the first time! Congratulations!
      The kkakdugi will never go bad in the fridge but it will get sourer as time goes by as it ferments.

      • Jasmine K Vancouver, CANADA My profile page joined 8/12
        Posted August 24th, 2012 at 1:16 am | # |

        Hi Maangchi,
        OKay, I see! Thank you very much!

  31. rmjs77 Canada My profile page joined 8/12
    Posted August 9th, 2012 at 4:51 pm | # |

    Hi Maangchi!!!
    I am your biggest fan! You and your recipes/videos have turned an Italian boy into a Korean food maniac! I am just obsessed with the flavours, textures and smells of Korean food. I have been slowly introducing your recipes at my Italian family get-togethers and so far the beef bulgogi (and a spicy pork bulgogi I tried all on my own with added gojuchang), and gamja jorim are a huge success.
    I have right now just finished making Kkakdugi and it looks and tastes awesome. I can’t wait for it to ferment a little bit because I love the sour flavour. I’m so thankful to have a wonderful East Asian grocer and Korean market right near my home in London, Ontario.
    I will be posting on your website more and more as I try your many recipes.
    THANK YOU!
    P.S.- Please let me know if you ever visit Canada :)

    • Maangchi New York City My profile page joined 8/08
      Posted August 10th, 2012 at 9:28 am | # |

      Hello Italian boy! : )
      London, Ontario! I have been there. My 2 best friends’ hometown is London Ontario.
      It sounds like you are really getting into Korean cooking these days. Great!
      If you want to be featured on my Korean food fan page, fill out the interview questions and upload the photos. I want to see the photos of your food that you made. http://www.maangchi.com/korean-food-fan-interview
      Keep in contact! Cheers!

      • rmjs77 Canada My profile page joined 8/12
        Posted August 10th, 2012 at 5:27 pm | # |

        Really? London, Ontario? What a small world!!
        I certainly will upload my photos, can’t wait to be an official Korean food fan of ‘the one and only’ Maangchi.
        Thanks :)

  32. gail79 Adelaide, Australia My profile page joined 5/12
    Posted July 26th, 2012 at 7:35 pm | # |

    Hi again Maangchi,

    Made kakdukki again, this time I actually found Korean radish in Adelaide! But the strangest thing is: I didn’t get as much juice as i did with daikon radish.
    It’s winter here now, does kimchi take longer to ferment on the kitchen counter in cold weather? Because i became concerned when I didn’t get the sour scent even after 4 days of being left out.
    Also, will different types of chilli powder give a different colour? My baechu kimchi always comes out darkish maroon, not bright red like yours or commercially made kimchi does.
    What are your thoughts on this?Thank you :)

    • Maangchi New York City My profile page joined 8/08
      Posted July 26th, 2012 at 7:50 pm | # |

      The radish must be a little dry. Good radish for kkakdugi should be juicy, firm, and sweet. Add some salt to your kkakdugi now. Then it may draw some water from the radish so that it’ll turn more juicy.

      “My baechu kimchi always comes out darkish maroon, not bright red..”
      Find bright red, good quality hot pepper flakes. http://www.maangchi.com/ingredients/hot-pepper-flakes

  33. Austriangirl83 Austria My profile page joined 7/12
    Posted July 25th, 2012 at 6:50 pm | # |

    Anyonghashimnika,
    I really love your recepice and I love korean food.
    I would like to prepare kkakdugi but in Austria is not possible to get korean radish or daikon even not in the korean shops. A friend of mine from korea told me I could use kohlrabi insted and it would be the same taste because our radish is very different she told me. http://en.wikipedia.org/wiki/Kohlrabi do you think I could use kohlrabi or what else should I use. I can buy kkakdugi from korea in the shops but I would prefer to prepare my own.
    Thanks for your advise in advance.
    Best regards from Austria (Europe) ^.^

  34. Kimchimomma Connecticut, USA My profile page joined 6/12
    Posted June 4th, 2012 at 10:36 pm | # |

    Maangchi,
    I”m so glad that I found you! I went looking for a Korean cooking class and was disappointed that you didn’t have any going now. I went to Youtube and found all your great videos…I’m hooked!
    I was born in Korea and was adopted when I was seven. I’ve never been back to visit but feel my tummy calling me. I lost the language completely-even studied it in college and had to study like everyone else in the class. What I didn’t lose were my tastebuds! I absolutely love kimchi and anything Korean.
    After watching several videos, I made a Korean feast for my family and they loved it! Thank you so much for your lessons in the kitchen. You are so adorable to watch. If you ever want to hold a cooking class in NYC, please let me know-I’ll bring all my friends!

    • Maangchi New York City My profile page joined 8/08
      Posted June 7th, 2012 at 9:49 am | # |

      What a touching story it is! Thank you for sharing your personal story with us. I totally understand why you have been so interested in Korean cooking and culture. Since you left Korea at the age of 7, your taste buds had already developed! Do I sound like Dr.Maangchi? lol Nice meeting you through my website. You are one of the many awesome Korean adoptees who are trying to reconnect to the Korean heritage!

  35. gail79 Adelaide, Australia My profile page joined 5/12
    Posted May 23rd, 2012 at 3:35 am | # |

    HI Maangchi,

    My kaktugi turned out well, thanks to your recipe!
    I was wondering if you could give us more kinds of kimchi recipes – I had some bean sprout/ soybean sprout kimchi as an appetiser at a Korean restaurant once(was yummy, crunchy, sweet/sour, not spicy) and the waitress wasnt helpful in telling me what it was called.
    ANother video idea, maybe?

  36. Hanny_kiko Indonesia My profile page joined 5/12
    Posted May 22nd, 2012 at 6:02 am | # |

    Hey, Maangchi. I really love your website and I really like Korean food as well :D

    So today I decided to make my own homemade kimchi with the recipe from your website. I can’t find the fish sauce, sweet rice flour, and Korean radish that you suggested, so I just used local product instead. But it actually turn out pretty well. The kimchi tastes delicious! :D

    Making kimchi was actually a very nice experience except that I found a caterpillar inside my cabbage. I’m extremely terrified… TT^TT

    Anyway, because I think it’s a pretty succesful attempt (considering it’s my first try), I try to make kkakdugi as well. But it turns out too salty. What should I do, Maangchi? The liquid isn’t that much, so I think adding more radish wouldn’t do it. I really appreciate your reply, and maybe I’ll post the picture of my kimchi later.

    Thank you so much… >.<

    • Maangchi New York City My profile page joined 8/08
      Posted May 23rd, 2012 at 5:49 pm | # |

      “I found a caterpillar inside my cabbage…” oops! I will be terrified, too!
      Please follow the recipe tightly. It’s not very salty.
      “The liquid isn’t that much,” I think your radish must be dry. Choose more juicy radish next time you make it.

  37. Vibey Melbourne, Australia My profile page joined 4/12
    Posted April 15th, 2012 at 8:30 am | # |

    I made a variation of this today, adding some tiny Chantenay carrots and half a bunch of garlic scapes. It is DELICIOUS. A real delicacy.

    What I have learned from you, and what’s impossible to have unless you’re making kimchi at home, is the beauty of freshly made kimchi. Yes – I love fermented kimchi. But when something like this has just been made, crunchy and fresh, it is irresistible!

    Thank you for another great recipe.

  38. wjibicf MN My profile page joined 3/12
    Posted April 2nd, 2012 at 9:20 pm | # |

    Hello Maangchi,

    I made this yesterday, put it in the plastic box and let it ferment under the room temperature. But today I found there were lots more water came from my radish kimchi and looked like it didn’t fermented at all. I follow your recipe exactly, I don’t know why this happened……

    • Maangchi New York City My profile page joined 8/08
      Posted April 2nd, 2012 at 9:43 pm | # |

      Don’t worry much about it. The radishes you bought must be juicier than usual ones. Wait until it ferments. It may bubble and smells sour when it starts fermenting. Then keep it in the fridge. Kkakdugi with lots of juice is delicious. Add it to your kimchi jjigae, kimchi stir-fried rice, or make bibimguksu. yummy!

  39. Junho Malaysia My profile page joined 3/12
    Posted March 27th, 2012 at 11:25 am | # |

    Hi Maangchi, I need HELP!! My family love kimchi especially kakktugi! I have made my first trial batch last 2 weeks and it taste great!! It was finished within a week! So im making another batch now, but a BIGGER one! The last batch seems a little salty at the end but it is acceptable, so i reduces the juice to be poured in. But now it is LACKING of saltyness or rather sweetness, how should i do? It has been fermented for 2 days now.. and im starting to panic because this batch is BIG! and it matters when my family only learn to eat it raw!
    Can i do anything like adding more flavors now?? Will it eventually taste better in a longer time?? Can I add juice from the last batch to the new batch??

    • Maangchi New York City My profile page joined 8/08
      Posted March 27th, 2012 at 3:09 pm | # |

      “Can I add juice from the last batch to the new batch?” I wouldn’t do that. Leftover kimchi juice can be used in kimchi stew, soup, or kimchi bibimguksu (spicy mixed noodles).
      ” im starting to panic” Don’t panic, add more salt and sugar to your taste. Mix is well and keep it in the fridge. Bland kimchi can be fixed easily by adding more seasonings.

  40. Sanctriell Germany My profile page joined 3/12
    Posted March 24th, 2012 at 3:53 pm | # |

    Hello Maagnchi

    I really love your recipes!

    Can I make this radish kimchi without ginger? I am not exactly a fan of ginger. Thank you :D

  41. Dianaluvsnyc NY, New York My profile page joined 9/10
    Posted February 12th, 2012 at 8:22 pm | # |

    yay-eee Maangchi.. i did it. i made my first batch of oh so yummy kkakdugi… i have to tell you, we’re a latin american household over here and every time i say 깍두기 out loud my 9yr old little girl can’t help but giggle :P lol. thanks for your treasure trove of korean recipes. i could not have done it w/out you :D take a look

    • Maangchi New York City My profile page joined 8/08
      Posted February 13th, 2012 at 6:26 pm | # |

      Latin American makes Korean kkatdugi on regular basis! It sounds terrific! “my 9yr old little girl can’t help but giggle..” haha!

  42. mkfever NY My profile page joined 6/11
    Posted January 18th, 2012 at 7:32 pm | # |
  43. Isabel Philippines My profile page joined 2/10
    Posted December 7th, 2011 at 12:47 am | # |

    Hello there Maangchi,

    Just finished making radish kimchi using your recipe. I tasted it and it was so, so good. In the past, I used hot pepper paste using your recipe for baek kimchi. The taste is also good but I find this one better especially when eating it unfermented. Thank you again for sharing your recipe.

    • Isabel Philippines My profile page joined 2/10
      Posted December 7th, 2011 at 12:52 am | # |

      Hi Maangchi,

      So sorry for my previous message. I did not mean beak kimchi. That should have been whole cabbage kimchi.

    • Maangchi New York City My profile page joined 8/08
      Posted December 14th, 2011 at 9:38 am | # |

      yay, it sounds like you are going to make your delicious homemade kimchi on a regular basis! Cheers!

  44. skinnyhippiechick Toronto My profile page joined 11/11
    Posted November 20th, 2011 at 9:05 pm | # |

    Oh yummmm!! Can’t wait to try this. My favourite kimchi dish and not always available in my local hood – usually a trip uptown is neccesary. Thanks so much for sharing!

  45. ArleneJL Lincolnville ME My profile page joined 8/11
    Posted November 8th, 2011 at 9:52 pm | # |

    I was given fresh Korean radish from a garden in my town and using green onions and garlic from my own garden made this in the late summer.

    I think the key is to use the freshest vegetables. Followed your recipe exactly, Maangchi : ) My son’s wife and family who are Korean thought it was quite good.

    https://www.facebook.com/media/set/?set=a.10150282617953813.339878.583383812&type=1&l=3a64e9c194

    • Maangchi New York City My profile page joined 8/08
      Posted November 9th, 2011 at 6:49 am | # |

      yes, your kkakdugi (cubed radish kimchi) looks delicious! Juicy and crispy! Congratulations!

  46. Godisgood Vancouver, Washington, U.S. My profile page joined 5/11
    Posted November 7th, 2011 at 6:22 pm | # |

    I really wanna make 깍두기 but it’s so hard to find a good radish for some reason! The daikons from the organic market here almost always look great on the outside but are spongy on the inside. Once again, for all the great recipes 망치 씨 정말 감사합니다! 하나님은 축복합니다 :-)

    • peonygirl portland, oregon My profile page joined 8/09
      Posted November 11th, 2011 at 1:52 pm | # |

      Listen, I don’t know if you are willing to take the trip to Portland but H-mart and Uwajimaya both have great Korean radishes. I love both stores- of course H- Mart is korean specific- oh the glorious samples they put out on the weekends- yum! Boiled octupus with gochu jang dip, all sorts of kimchi, veggies, etc. When I go, it is like a 3 hour event to get all the essentials. Plus the fresh fish!
      Anyway, thought you might like to know….

      • Godisgood Vancouver, Washington, U.S. My profile page joined 5/11
        Posted December 5th, 2011 at 11:16 pm | # |

        Thanks for the advice! I know there are some good Korean markets in Portland, but I don’t drive, so it’s rare that I get a chance to go to one. I do most of my shopping at Whole Foods down the street here in Vancouver, or at New Seasons. Those samples might just be worth the trip, though! :-)

        • peonygirl portland, oregon My profile page joined 8/09
          Posted December 11th, 2011 at 3:44 pm | # |

          You should really try and make a day of it on the weekend if you can! Tons of yummy samples! I just bring my list and I can find anything- it’s great. Sometimes I find fresher ingredients at Uwajimaya, which is Japanese but they have all the fresh produce that we need for Korean cooking. For example, garlic chives or chinese chives seem better at Uwajimaya.

          Have fun and good luck!

  47. jubies33 arizona My profile page joined 6/11
    Posted October 23rd, 2011 at 1:23 pm | # |

    this looks great! Can I leave out the sugar or will it affect the fermenting process?

    • Godisgood Vancouver, Washington, U.S. My profile page joined 5/11
      Posted November 8th, 2011 at 5:36 pm | # |

      As far as I know, leaving out the sugar would be completely fine, as long as you like it spicier :-)

  48. peonygirl portland, oregon My profile page joined 8/09
    Posted October 15th, 2011 at 4:35 pm | # |

    Maangchi,
    After the radish sits in the salt and sugar, can we rinse it? Will this effect how if ferments? Sometimes it seems to salty if I don’t rinse it. Can I just use less salt?

    Thanks,
    lisa

    • Godisgood Vancouver, Washington, U.S. My profile page joined 5/11
      Posted November 8th, 2011 at 5:38 pm | # |

      I don’t believe it would affect the fermentation process… With normal baechu kimchi, you rinse the excess salt away and it ferments just fine. I would give it a try and see what happens. I’m pretty sure you won’t ruin it. :-)

    • Godisgood Vancouver, Washington, U.S. My profile page joined 5/11
      Posted November 10th, 2011 at 3:52 am | # |

      Update: I made some tonight and rinsed it after the salting, and it still tastes too salty. I think there was too much salt in the radish juice that I put in afterward. So next time, I’m planning on just using less salt altogether and rinsing it. Just experiment until you get it how you like it.

      • peonygirl portland, oregon My profile page joined 8/09
        Posted November 11th, 2011 at 1:48 pm | # |

        Hey, neighbor! Thanks for the info- I always found the radish kim chi recipes I’ve come across just too salty. I will try the recipe exactly minus the radish juice! I love the sweet salty taste though. But since I am prone to eating the radish right out of the jar in a fit of kim chi craving, I need to rinse the extra salt off. Thanks so much for your post!

        Oh, by the way, if I were to make it vegan without fish sauce, do you think the soy sauce is superfluous what with all the salt anyway? I am thinking the fish sauce is for a little flavor but verrrry salty so I don’t think soy sauce would add any flavor just salt. Whaddya think??
        thanks!

        • Godisgood Vancouver, Washington, U.S. My profile page joined 5/11
          Posted December 5th, 2011 at 11:22 pm | # |

          When I make vegan kimchi, I usually use soy sauce. As long as you have a good brand, it does add a nice flavor. It’s definitely different from fish sauce, I think it makes it taste a little less like authentic, but it’s still good. Plus, soy sauce has less sodium than fish sauce does, I believe. I would use a little soy sauce, but that’s just me. :-)

          • peonygirl portland, oregon My profile page joined 8/09
            Posted December 11th, 2011 at 3:49 pm | # |

            Thanks! I’ll give it a try. Nothing worse than bland kim chi- I need to make a trip out to H-Mart. Right now I am skimming all of Maangchi’s recipes and salivating of course. I really need Korean Food fix!!!

            • Vibey Melbourne, Australia My profile page joined 4/12
              Posted April 15th, 2012 at 3:15 am | # |

              You can buy vegetarian and vegan “fish” sauce, Peonygirl. Not sure how you’ll go in a Korean-specific store, but general Asian markets have it, along with vegetarian and vegan versions of oyster sauce and all other kinds of meat and fish-based goodies.

  49. ntleina Honolulu My profile page joined 9/11
    Posted September 19th, 2011 at 6:12 pm | # |

    I going to try this recipe and will let you know how it turns out. I have a question for you…does it have to be stored in glass containers or can it be stored in plastic containers. I’m most curious as plastic containers are readily available.

  50. irni Italy My profile page joined 9/11
    Posted September 4th, 2011 at 2:10 pm | # |

    Hi maangchi…
    I love your food and already try some recipes here is my Kkakdugi :D http://cookingnotes.blogsome.com/2011/09/03/maangchis-kkakdugi-kimchi-lobak/
    Hope you don’t mind that I posted your recipe on my blog (in Indonesian) and I also put the link to your website…
    I think Indonesian will love korean food, because we love spicy food too :D

    • Maangchi New York City My profile page joined 8/08
      Posted September 7th, 2011 at 6:27 am | # |

      Great! I love your blog! Your seasoned fried shrimp also looks delicious! I will twit about your blog. Happy cooking!

  51. Cupidus Kirkland, Wa My profile page joined 7/11
    Posted August 12th, 2011 at 10:44 pm | # |

    Maangchi I love you!
    I made this style of Kimchi and our son ate 1/2 of the jar!!!
    it really is super delicious.
    You are an inspiration and so much fun!
    I have cooked a lot of your recipes, your bibimbap is outstanding! My husband’s favorite Korean dish and sooooo much fun to make. I went out and purchased 2 dolsots specially for Bibimbap and the gas hotplate to heat them :)
    Love ya,
    Cupidus

    • Maangchi New York City My profile page joined 8/08
      Posted August 14th, 2011 at 1:14 pm | # |

      ” our son ate 1/2 of the jar..” ah, so cu~te! ” I went out and purchased 2 dolsots specially for Bibimbap” I know how you feel! I’m excited for you!

  52. PurpleQurlZ Indonesia My profile page joined 8/11
    Posted August 12th, 2011 at 1:18 am | # |

    Hi, Maangchi,,
    I’m Qinant from Indonesia,,,
    I’ve tried your recipe yesterday,,
    I was wearing Daikon, coz I can’t find korean radish here,,
    but, it tastes a bit bitter and so with my baechu kimchi..it’s my first time making kimchi..is it normal? if not what should I do to make it better…should I let fermented? cause I just put them in the refrigerator…
    Thanks Maangchi..[^-^]

  53. xxgurlyxx United States My profile page joined 8/11
    Posted August 11th, 2011 at 2:46 am | # |

    Can you cook with these radish kimchi like you would with regular baechu kimchi?

  54. jeansuki My profile page joined 2/11
    Posted August 9th, 2011 at 12:20 pm | # |

    Thank you Maangchi for reposting this recipe. Beautiful pictures, beautiful kkakdugi, beautiful smiles! I love this kim chi!

  55. cassidy taiwan My profile page joined 8/11
    Posted August 8th, 2011 at 3:17 am | # |

    Hi Maangchi,
    I love your every korea recipe and I tried to make kimchi (only napa cabbage) last week, my family really like it. So I try to make kkakdugi today. But I have a question wanna ask you that is if I put more than 1 tbs minced ginger,it will be changed the taste or not? thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted August 8th, 2011 at 9:54 am | # |

      It’s up to you, but for this amount of kkakdugi, I wouldn’t use more than 1 tbs of minced ginger because it may overpower the kimchi taste.

  56. tweewin USA My profile page joined 8/11
    Posted August 6th, 2011 at 10:59 pm | # |

    Hi Maangchi-ssi!

    I discovered your site last week trying to improve my yubuchobap-making skills and boy am I glad to have found you! =) I’m totally not a chef in any shape or form but your recipes are easy for me to follow (thank you)! I have a Korean boyfriend who cooks very well and I will try to impress him and his mother) with your recipes (wish me luck!). ^.^”

    I need some clarification for this recipe about the red pepper flakes. Do I need to buy it from a Korean grocery store or will American pepper flakes suffice (I noticed the flakes you used here are more fine than American flakes)? Would it make a difference if I use American flakes?

    Kamsahamnida!

    • Maangchi New York City My profile page joined 8/08
      Posted August 8th, 2011 at 9:55 am | # |

      “Do I need to buy it from a Korean grocery store..” Yes, get it at a Korean grocery store. Happy cooking!

  57. mickeyblack Los Angeles, CA My profile page joined 8/11
    Posted August 5th, 2011 at 7:56 pm | # |

    I LOVE your site and your recipes! I just started a week ago and have been making 1 of your recipes each night, taking pictures and then sharing with my co-workers! So far, every recipe is excellent! I made the vegetable/seafood pancake last night and it was wonderful – I just had a little trouble flipping it – I know I need a bigger spatula! I love Korean food – even though I’m Japanese and German, Korean food is my favorite Asian food and I’m so glad that I’m learning how to make it! Thank you so much! Oh – and so far, my Korean friends have been totally impressed with what I’ve been making! I’m going to continue to make more and more of your recipes after I get more groceries from the Korean market. I’m seeing my niece in college this weekend and I’m going to show her how to make the tuna pancakes. Thanks – you’re the best!

    • Maangchi New York City My profile page joined 8/08
      Posted August 6th, 2011 at 7:06 am | # |

      awesome! “I’m going to show her how to make the tuna pancakes..” great choice! That’s so easy and delicious recipe!

  58. Soju123 New York, NY My profile page I'm a fan! joined 3/11
    Posted August 4th, 2011 at 10:40 am | # |

    It looks so juicy made this way! The first shot in your video of the juice being poured over the radish made me smack my lips. Yum!

  59. sl100048 Singapore My profile page joined 6/11
    Posted August 3rd, 2011 at 2:51 am | # |

    Dear Maangchi – It is great to see your standalone Kkaktugi recipe. It is just published at the right timing – I was supposed to make one this weekend but was struggling to measure the exact portions for each.

    I have one question – As I prefer cleaner taste, want to put fermented shrimp sauce( saewoo jeot)instead of the fish sauce. Would 1 spoon of saewoo jeot be enough?

    Thanks for your advice. Cheers, JY

    • Maangchi New York City My profile page joined 8/08
      Posted August 3rd, 2011 at 7:03 am | # |

      This recipe calls for 1/4 cup fish sauce, so start with 2 tbs salty shrimp and add more if needed.

  60. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted August 2nd, 2011 at 3:52 pm | # |

    I was suprised to see your kkaktugi recipe again, i made it with the 2007 recipe many times and i see the difference now, this recipe makes it more juicier. The old recipe creates less juice, also you don’t use kimchi paste and don’t rinse the salt off after salting… I must try this and taste the difference.
    I always wondered in restaurants why their kkatkugi was so much more juicier… now i know!
    All the time i make this with daikon because korean radish is not available here, and it tastes great with daikon!
    Thank you Maangchi!!!

    • Maangchi New York City My profile page joined 8/08
      Posted August 2nd, 2011 at 7:38 pm | # |

      oh, I didn’t know Korean radishes are not available there!

      Yes, when I make baechu kimchi (napa cabbage kimchi), I always add porridge to kimchi paste so that the seasonings will coat the cabbage nicely. But when I make kkakdugi by itself, I use this method because I use the juice from the marinated radish.
      You can add fresh raw oysters to your kkakdugi, too. It’s called gul kkakdugi (“gul” means oysters). : )

      Gul is pronounced “gool” http://en.wikipedia.org/wiki/Kkakdugi

      • Cutemom Indonesia My profile page joined 3/13
        Posted March 8th, 2014 at 12:14 am | # |

        Maangchi ssi,

        I’m in the process of making a new batch of kaktugi (i’m running out of the previous batch with only some pieces of it left not enough to eat with my new batch of seollongtang).

        I want to add some small oysters into my kaktugi. My question is how much oyster should I put in for 1 radish kaktugi? Do I need to salt it first like the squid or not?

        Thanks,

        Ima

  61. vb38 My profile page I'm a fan! joined 7/10
    Posted August 2nd, 2011 at 9:42 am | # |

    During summer time, chinese radish (looks like japanese daikon) is not as good as it is in during the winter when there is lots of water content in it and is really plump & juicy. It doesn’t taste as good too, unfortunately. I am wondering if there is a difference for Korean radish. If anyone knows, pls enlighten me. I am missing anything radish during the hot summer months and watching this video is making me drool all over the keyboard! Tks!

    • Maangchi New York City My profile page joined 8/08
      Posted August 2nd, 2011 at 7:46 pm | # |

      yes, Korean radish is usually more delicious, juicy, and sweeter in the fall. But you still can make delicious kkakdugi all year round.

  62. soko2usa Minnesota My profile page joined 4/09
    Posted August 1st, 2011 at 10:38 pm | # |

    Yay! Kkaktugi is my favorite kind of kimchi! I can’t wait to make this!

    Kerri

  63. BlackBerryTea Germany My profile page joined 7/11
    Posted August 1st, 2011 at 7:19 pm | # |

    Thats so awersome i was waiting for this <3 Thanks alot :D

  64. tamtam Missouri My profile page joined 7/11
    Posted August 1st, 2011 at 6:25 pm | # |

    Can’t wait to make this!!!! My mouth is watering!

  65. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted August 1st, 2011 at 6:14 pm | # |

    I am definitely making this today! The recipe is so different from the first one so I can’t wait to taste it. Your videos are getting better every time Maangchi :)

    • Maangchi New York City My profile page joined 8/08
      Posted August 1st, 2011 at 7:52 pm | # |

      Thank you, Jamie. I’m doing my best to make a better quality video for my readers. One of my FB friends made kkakdugi right after I posted the recipe a few hours ago today. Amazing! I’m interested in seeing your kkdkdugi photo, too.


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