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.

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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

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Directions

  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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239 Comments:

  1. butters67 Seoul joined 3/13 & has 1 comment

    Hi Maangchi,

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

    thanks!

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

    • Maangchi New York City joined 8/08 & has 12,047 comments

      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.

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

  4. 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?

  5. Kieusterrrr Louisiana joined 11/12 & has 3 comments

    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?

  6. peteinatlanta Atlanta joined 10/12 & has 1 comment

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

  7. GiveMeKimchi Philadelphia joined 3/11 & has 8 comments

    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.

  8. purpleshammrock california joined 9/12 & has 2 comments

    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

  9. lenaisraelsson sweden joined 8/12 & has 1 comment

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

  10. Jasmine K Vancouver, CANADA joined 8/12 & has 2 comments

    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!

  11. rmjs77 Canada joined 8/12 & has 7 comments

    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 :)

  12. gail79 Adelaide, Australia joined 5/12 & has 4 comments

    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 :)

  13. Austriangirl83 Austria joined 7/12 & has 1 comment

    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) ^.^

  14. Kimchimomma Connecticut, USA joined 6/12 & has 1 comment

    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 joined 8/08 & has 12,047 comments

      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!

  15. gail79 Adelaide, Australia joined 5/12 & has 4 comments

    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?

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