Kkakdugi (cubed radish kimchi)
Crunchy cubed Korean radish fermented in a garlicky, gingery chilli paste — a classic spicy banchan that brightens any meal.
Kkakdugi is the chunky, crunchy cousin of napa cabbage kimchi — cubes of Korean radish fermented in a garlicky, gingery chilli paste. It’s brilliant with stews, barbecues or simply to perk up a sandwich.
This recipe uses a small sweet rice porridge so the seasoning clings to the cubes and the texture stays satisfyingly crisp. Ferment for around two days at room temperature for a lively tang, then chill and enjoy.
Ingredients
- 1.2 kg Korean radish — peeled and cut into c.2 cm cubes
- 30 g coarse sea salt — divide as directed in method — about 25 g for salting the radish, 5 g for the seasoning
- 50 g gochugaru — Korean chilli flakes
- 20 g sweet rice flour — for a light porridge to help the paste cling
- 150 ml water — for the sweet rice porridge
- 6 garlic cloves — finely minced
- 20 g fresh ginger — finely minced
- 3 spring onions — trimmed and sliced into 2 cm lengths
- 30 ml fish sauce
- 15 g salt-fermented shrimp — optional, traditional flavour booster
- 10 g caster sugar
- 10 g toasted sesame seeds — optional, for sprinkling before serving
Equipment
- large non-reactive bowl
- small saucepan
- sterilised lidded jar (approx 2 litre)
- kitchen paper
Instructions
Cut the Korean radish into roughly 2 cm cubes. Place in a large non-reactive bowl and sprinkle with about 25 g of the coarse sea salt. Toss thoroughly so every cube has salt on it, cover and leave to draw out water for 45 minutes.
While the radish salts, make the sweet rice porridge: whisk the sweet rice flour with the water until smooth, then cook in a small saucepan over a moderate hob heat, stirring constantly, until it thickens to a loose paste, about 3–5 minutes.
Transfer the porridge to a small bowl and cool it to room temperature on the counter, about 20 minutes, before using.
Rinse the salted radish under cold running water to remove excess surface salt, then drain well and pat dry with kitchen paper.
In a large bowl combine the cooled porridge with the gochugaru, minced garlic, minced fresh ginger, fish sauce, salt-fermented shrimp (if using), the remaining coarse sea salt and caster sugar. Stir until a uniform seasoning paste forms.
Add the drained radish cubes and the spring onions to the bowl with the seasoning paste. Wearing gloves or using spoons, toss and rub the paste into the cubes so every piece is evenly coated.
Pack the coated radish tightly into a sterilised lidded jar or kimchi container. Leave c.2–3 cm headspace, press down to remove air pockets and seal the jar.
Leave the jar at cool room temperature (out of direct sunlight) to ferment for 48 hours. Open the lid once a day to release gas and press any floating pieces back under the brine.
After 48 hours move the kkakdugi to the fridge. It can be eaten immediately but flavours deepen after another 12–24 hours in the cold. Keeps well for several weeks refrigerated.
Tips
- Use a non-reactive bowl and jar (glass or food-grade plastic) — metal can react with the chilli and salt and give off flavours.
- If you prefer a milder bite, reduce gochugaru by 10–20 g; the spice mellows as it ferments.
- Always cool the rice porridge fully before mixing with the radish — warm porridge will damage texture and flavour.
- Burp the jar once a day during the initial fermentation to release gases and press any floating pieces back under the liquid.
- Make ahead: kkakdugi improves in the fridge and keeps for several weeks. Use a clean spoon to avoid introducing contaminants.
Substitutions
fish sauce → light soy sauce, 30 ml
Noticeably differentsalt-fermented shrimp → extra 10–15 ml fish sauce or 5 g anchovy paste
Stays closesweet rice flour → omit and use 10 g caster sugar instead (skip the porridge)
Noticeably different
Nutrition
Per serving · estimated
- 100
- Calories
- 3 g
- Protein
- 12 g
- Carbs
- 4 g
- Fat
- 2 g
- Fibre
- 6 g
- Sugar
- 850 mg
- Sodium
FAQ
How long should I ferment kkakdugi?
At room temperature 48 hours gives a lively tang; ferment shorter for milder flavour or longer for stronger sourness. Once it’s to your taste, move it to the fridge to slow fermentation.
Can I make it vegetarian?
Yes — replace fish sauce with light soy sauce and omit the salt-fermented shrimp. The result is tasty but taste and depth will be slightly different.
Why did my kkakdugi turn soggy?
Common causes are insufficient salting time, adding warm porridge, or over-fermenting in a very warm place. Ensure the radish is salted properly and the porridge is fully cooled before mixing.
How should I store leftovers?
Keep refrigerated in a sealed jar. It will continue to ferment slowly and develop more acidity; use clean utensils to serve to extend shelf life.
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