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!


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


  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.




  1. Taxdoctor Milwaukee WI joined 7/18 & has 2 comments

    Been making the dish for a few years now and love it. I’ve also adapted it to kohlrabi (as have others) both dices and shredded on a mandolin which I prefer. I’ve even used almost the same recipe for things like Brussels sprouts and even okra. Now I want to tackle something a little different, however I’m stumped. This fall I’ll have access to Okinawan sweet potatoes (purple) that I think would be beautiful. Since Koreans eat tons of sweet potatoes I thought finding a kimchi recipe would be a breeze. I was wrong. Are potatoes too dense to use? Will cooking the potatoes destroy the bacteria needed to ferment the kimchi? While I’ve found many recipes for sweet potato dishes that add kimchi can this vegetable even be used for kimchi?

    • Sarro U.S.A. joined 7/19 & has 1 comment

      Pleeeeeeeaaaaasssseee tell me how you go about making kimchi okra!! I’ve looked and looked and have never found a technique. We’re picking up farmer’s market okra saturday, so I’d love to know asap. Thank yoooooouuuu soooo much.

  2. Chancellor Philippines joined 7/19 & has 2 comments

    Hi Maangchi. I have been following you on your YouTube channel for some months now. My husband and I like to eat at Korean restaurants. And I usually buy bottled kimchi sold at grocery stores but I noticed that they put MSG in it so I stop buying. Last week I made Cubed Radish Kimchi. My first time to try making Korean dish. And it is sooo goood!!!! I am planning to try your other recipes and the traditional Napa Cabbage kimchi as soon as I get all the ingredients from the Korean grocery store near my place.

    Thank you for sharing.

  3. KoreanPear Malaysia joined 11/18 & has 1 comment

    Hi Maangchi,
    I love your youtube channel. I finally tried the radish kimchi recipe but it tasted a bit bitter could it be that type of radish I used? Because I left it over the counter in a room temperature dark place for 4 days. I am afraid that it might have gotten over fermented? But it had that raw radish bitterness, so i wonder if it is because of the radish as well…

    • Maangchi New York City joined 8/08 & has 11,772 comments

      Maybe your radish was a little bitter. Recently I talked to a Korean farmer and I asked him why kimchi is sometimes bitter, and he says it can depend on the fertilizer used on the vegetables. You can still eat it, and when it’s fermented it will taste better.

  4. Adelina colorado joined 10/18 & has 5 comments

    I am officially in LOVE with kimchi!
    Here is my freshest batch of kkakdugi. Thank you, Maangchi!

    See full size image

  5. Taxdoctor Milwaukee WI joined 7/18 & has 2 comments

    After realizing that anything can be made into kimchi I’d been waiting for the first harvest of kohlrabi to come in this year. Between that and finally finding real Korean gochugaru (been using Chinese pepper flakes) I am very happy with the results.Kohlrabi has about the same water content as diakon and a bit more sweetness so this Kkakdugi recipe requires virtually no modifications. Thank you so much Maangchi.

    • Maangchi New York City joined 8/08 & has 11,772 comments

      Wow you used kohlrabi from your own garden! How precious stuff it is! A few years ago I met a reader who also harvested Kohlrabi and she let me know she made kimchi with this, too. I’m glad it turned out well!

  6. dollyscience scotland joined 4/18 & has 1 comment

    thanks Maangchi!

    one question – I can’t find daikon here in Scotland, can I use mooli instead?

    • Skarlett Canada joined 4/14 & has 2 comments

      I believe it is the same thing, different name. OR, it is a variation of a daikon.

    • Himalayan Chef Kathmandu, Nepal joined 7/18 & has 1 comment

      Skarlett is correct, Dolly. Mooli and Moola are just South Asian words for the long, white radish that are known as Daikon — the Japanese name. They are a bit different from the more bulbous Korean radish, but they will work fine.

  7. Collinyu Taiwan joined 2/18 & has 5 comments

    깍두기 done too
    I actually used what’s left from the making 오이소박이 and then mixed with radish water

    See full size image

  8. BernardC Western Australia joined 12/17 & has 6 comments

    Great Christmas gift.

    See full size image

  9. Jenster520 SoCal joined 6/17 & has 2 comments

    I really love the details of her instructions. Very easy to follow. Thanks Maangchi!!!

  10. MortenWadt Denmark, Northern Sealand joined 5/17 & has 1 comment

    I made my first Kkakdugi on wednesday this week, and we started eating from it friday….so deliscious!!! I live in denmark, so i had to really recalculate the measurements of the recipe to danish measurements, but it worked out so well!!! i still have leftovers and i can’t stop eating it! also i feel like i have more energy today than other days, i attribute that to my deliscious kkakdugi and mmy Yak-Gochujang :D Thank you so much for your great work here Maanchi :D

  11. Jazlinyu Port angeles joined 4/17 & has 1 comment

    Just made some tonight Excited to see how it turns out. Iv never made kimchi before but this was my favorite type sense I was a little girl.

    See full size image

  12. Carl O Auckland, New Zealand joined 4/17 & has 3 comments

    Hi Maangchi. I made Kkakdugi yesterday. It has already started fermenting and is delicious. I added some buchu to the recipe as I had some left over from making Tongbaechu-kimchi. Thank you for your fun videos and great recipes.

    See full size image

  13. Hazelp267r Philippines joined 3/17 & has 1 comment

    Hi is it ok without ginger?

    Thank you

More comments to read! Jump to page: 1 5 6 7

Leave a Reply