Korean Radish Kimchi: Cubed Radish Kkakdugi (깍두기)

radish kimchi in white bowl on white background

Table of contents

What is kkakdugi?
Why you'll love this recipe
Ingredient round-up
How to make Kkakdugi at home
Success Tips & Tricks
Troubleshooting guide
Serving Suggestions
Recipe

When you say kimchi, most people think of Napa Cabbage Kimchi (also known as Baechu kimchi). However, kimchi comes in many different shapes and sizes and can be made with any type of vegetable.

Although less known in Western countries, radish kimchi or kkakdugi is one of the most popular kimchi varieties in South Korea. It’s traditionally served as banchan (side dish) for many different types of dishes like jjigaes (stews), Korean BBQ or plain rice.

Made from Korean white radish, it has an amazing crunchy texture, it’s spicy and tangy. This type of radish also has a natural sweetness, which goes perfectly with the roasted flavor of gochugaru (Korean chili flakes).

Kkakdugi is also much easier to prepare than cabbage kimchi and ferments faster. You can also eat it immediately, so it’s perfect for when you’re in a rush.

For more amazing Kimchi recipes, check out my Authentic Cabbage Kimchi and Cucumber Kimchi. Or try these fun Korean recipes using kimchi: Creamy Kimchi Udon, Kimchi Pasta with Bacon, Kimchi Burger and Loaded Kimchi Fries.

What is kkakdugi?

Kkakdugi (깍두기) is a type of kimchi made from korean radish (mu). It’s usually made with larger chunks or cubes of radish, so it has a lovely crunch to it.

Radish kimchi tastes spicy and tangy, with hints of sweetness. The kimchi paste is made with a mixture of gochugaru (Korean red pepper paste), ginger, garlic and fish sauce. After seasoning, the radish kimchi is left to ferment for a few days, so it gets a tangy fermented flavor.

Radish kimchi pairs beautifully with most Korean dishes, like stews, rice and K-BBQ. But you can also eat it as a side dish with any type of savory dish that could use a spicy kick!

Why you'll love this recipe

Authentic flavor – This kkakdugi recipe uses the best Korean ingredients to make an authentic kimchi that you’ll love. It’s perfectly spicy, sweet and tangy.
Quick & Easy to Make – Unlike baechu kimchi, this radish kimchi recipe requires less prep time and is ready to eat much faster. You can also eat it immediately, even without fermenting it (although fermentation makes it taste even better).
Crunchy texture – The radish cubes maintain their crunchy texture even after fermenting, making this one of the most refreshing varieties of kimchi.
Quick fermentation – While napa cabbage kimchi (baechu kimchi) can take weeks to mature deep flavors, Korean radish kimchi is ready in just a few days.

Ingredient round-up

Korean radishes – Known as mu, Korean radishes are bigger, harder and crunchier than daikonradish. If unavailable, daikon radish works just as well.
Coarse salt – Helps draw out excess water from the radish, keeping it crispy. I recommend using Korean coarse sea salt if possible.
Gochugaru – Also known as Korean red pepper powder, it’s essential for the iconic spicy kick. I recommend using coarse red pepper flakes for the best texture. However, finely ground gochugaru works too and it gives your kkakdugi a lovely red color.
Fish sauce – Needed for fermentation and also for flavor. I recommend using Korean anchovy sauce. You can swap it with soy sauce.
Green onions – Used for flavor and texture. Get large green onions if possible.
Garlic & ginger – Always used in all varieties of kimchi, adding depth to the flavor.
Asian pear (optional) – Used to naturally sweeten the kimchi paste. You can leave it out or use apple instead.
Saeujeot (fermented shrimp) – The secret to kimchi fermentation. I strongly recommend trying to find it for the most authentic flavor. Most Korean grocery stores will have in the frozen section (usually in jars).
Brown rice syrup - Used to sweeten the kimchi paste. You can also use honey instead.

How to make Kkakdugi at home

mixing radish cubes with salt, draining excess liquid from radishes

Prepare the radish

Clean and peel the Korean white radish. Slice it into ½-inch thick pieces, then cut into ½ inch cubes.
Place the radish cubes in a large bowl, sprinkle coarse kosher salt and sugar over them, then mix well. Let sit for 30 minutes until they release excess water.
After 30 minutes, rinse the radish under cold water multiple times and drain well.

mixing kimchi paste in glass bowl, mixing radish with kimchi paste in big red bowl

Seasoning Paste

Using a food processor, puree the Asian pear. Cut green onions and mince the garlic, ginger, and saeujeot.
In a large mixing bowl, combine gochugaru, fish sauce, pureed pear, garlic, ginger, saeujeot and brown rice syrup (or honey).
Add the drained radish cubes to a large bowl, sprinkle in the red pepper powder, and mix well to coat evenly.
Pour the seasoning paste over the radish and mix everything until fully coated.

Ferment

Transfer the radish kimchi into a sterilized airtight container or glass jar, pressing down to remove air gaps. Leave some room at the top, as fermentation will make it expand.
Let it sit at room temperature for 24 hours until it smells slightly sour. If you live in a hot place or it’s summer, leave it outside only 12 hours.
Transfer to the fridge and let ferment for another 5-7 days.

Success Tips & Tricks

Use Korean Radishes – Korean radishes (mu or 무) are firmer than daikon, so they have a much better texture for kimchi. Make sure they are fresh for the best flavor. You can find mu in most East Asian or Korean grocery stores.
Spiciness – I like my radish kimchi quite spicy, but feel free to add less gochugaru for less spice. You should
Fermentation process – Unlike cabbage kimchi, kkakdugi doesn’t need as long to ferment. In regular temperature, 24 hours at room temperature are enough, followed by 3-4 days in the fridge. If you live in a hot climate (or it’s summer), only let it ferment at room temperature for 10-12 hours, then refrigerate it.
Keep it Submerged – Press down the radish kimchi in the jar, keeping it covered in the spicy brine to prevent exposure to air, which can cause spoilage.
Avoid Metal Containers – Always store in a earthenware, glass or plastic airtight containers.

Troubleshooting guide

Why is my kimchi too salty?

Why it happens:
1. Too much salt was used during the salting process.
2. The radish wasn’t washed off enough after salting.

How to fix it:
1. Rinse the radish cubes under cold running water and drain thoroughly before seasoning. I recommend doing this 2-3 times using clean water.
2. Mix in unsalted radish cubes or apples and let it sit for 24 hours in the fridge to absorb some of the excess salt.

Why is it too soft or mushy?

Why it happens:
1. Radish is old, so it has a softer texture with little crunch.
2. It fermented too long at room temperature or was kept in a warm environment.
3. Radish kimchi is old (matured for too long).

How to prevent it next time:
1. Always use fresh, firm Korean white radish for the best crunchy texture.
2. Store in a cool place (below 20°C / 68°F) for a maximum of 24 hours. In hotter temperatures, only let it ferment at room temp for a maximum of 10-12 hours. Store in the fridge afterwards.
3. Radish kimchi is best consumer within 2 weeks for the best texture.

Why does it taste bitter?

Why it happens:
1. Using too much ginger can cause bitterness.
2. Over-fermented kkakdugi can develop an unpleasant bitter aftertaste.
3. Certain radish varieties have natural bitterness, especially daikon radish.

How to fix it:
1. Reduce the ginger next time—too much can overpower the seasoning.
2. If fermented for too long, add in a spoonful of brown rice syrup or honey to take the edge off the bitterness.
3. Use Korean radish, which is naturally sweet. Alternatively, taste-test radish before using. If they’re bitter when raw, they’ll stay bitter when fermented.

Why is my kkakdugi too bitter?

Why it happens:
1. Radish kimchi is in general more watery than cabbage kimchi, since radishes contain more water.
2. The excess water wasn’t properly drained from the radish after salting.

How to fix it:
1. Drain some of the liquid when serving (or use the liquid for stews and other dishes).
2. After salting, rinse and drain radish cubes thoroughly in a large bowl before mixing.

Serving Suggestions

Rice – Enjoy radish kimchi with steamed white rice for a simple yet delicious meal.
Jjigae – Seolleongtang (Ox Bone Soup), Kimchi Jjigae (Kimchi Stew), Galbitang (Short Rib Soup)
Korean BBQ – Serve alongside grilled meats like samgyeopsal (pork belly), bulgogi, or galbi.
Fried Rice & Stir-Fries – Chop up leftover kkakdugi and mix it into kimchi fried rice or stir-fried noodles.
With Other Kimchis – For a traditional Korean meal, serve kkakdugi alongside other kimchi varieties like baechu kimchi or cucumber kimchi.

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