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!




  1. Peel Korean radish, rinse in cold water and pat dry.
  2. Cut it into ¾ to 1 inch cubes. Put into a large bowl.
  3. Add kosher salt and sugar, and mix well.
    *tip: If you like your kkakdugi sweeter, add 1 or more extra tbs of sugar.
  4. Set aside for 30 minutes.
  5. Drain the juice from the radish into a small bowl.
  6. Add minced garlic, minced ginger, green onions, fish sauce, 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.
  7. Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.
  8. Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
  9. 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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  1. Hanny_kiko Indonesia joined 5/12 & has 1 comment

    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 joined 8/08 & has 12,047 comments

      “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.

  2. Vibey Melbourne, Australia joined 4/12 & has 11 comments

    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.

  3. wjibicf MN joined 3/12 & has 2 comments

    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 joined 8/08 & has 12,047 comments

      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!

  4. Junho Malaysia joined 3/12 & has 2 comments

    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??

  5. Sanctriell Germany joined 3/12 & has 4 comments

    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

  6. Dianaluvsnyc NY, New York joined 9/10 & has 3 comments

    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

  7. mkfever NY joined 6/11 & has 4 comments
  8. Isabel Philippines joined 2/10 & has 13 comments

    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.

  9. skinnyhippiechick Toronto joined 11/11 & has 2 comments

    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!

  10. ArleneJL Lincolnville ME joined 8/11 & has 3 comments

    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.

  11. Godisgood Vancouver, Washington, U.S. joined 5/11 & has 15 comments

    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 joined 8/09 & has 50 comments

      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. joined 5/11 & has 15 comments

        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 joined 8/09 & has 50 comments

          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!

  12. jubies33 arizona joined 6/11 & has 5 comments

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

  13. peonygirl portland, oregon joined 8/09 & has 50 comments

    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?


    • Godisgood Vancouver, Washington, U.S. joined 5/11 & has 15 comments

      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. joined 5/11 & has 15 comments

      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 joined 8/09 & has 50 comments

        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??

        • Godisgood Vancouver, Washington, U.S. joined 5/11 & has 15 comments

          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 joined 8/09 & has 50 comments

            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 joined 4/12 & has 11 comments

            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.

  14. ntleina Honolulu joined 9/11 & has 1 comment

    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.

  15. irni Italy joined 9/11 & has 1 comment

    Hi maangchi…
    I love your food and already try some recipes here is my Kkakdugi :D
    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

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