Easy Authentic Korean Kkakdugi Recipe (Cubed Radish Kimchi)

👨‍🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
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🇪🇸 Spanish Version:
Kkakdugi Coreano Auténtico (Kimchi de Rábano en Cubos)
https://tysoonkorea.blogspot.com/2026/08/kkakdugi-coreano-autentico-kimchi-de.html
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What Is This Korean Dish?

Kkakdugi is a traditional Korean kimchi made with Korean radish cut into chunky cubes and seasoned with gochugaru, garlic, ginger, green onions, and a flavorful blended sauce. Unlike napa cabbage kimchi, kkakdugi is especially known for its firm, crisp texture and refreshing bite. As it ferments, the radish develops a pleasantly tangy flavor while retaining its characteristic crunch.

This version is especially useful when summer radish tastes more bitter or watery. A short pickling process removes excess moisture and helps soften the bitterness before seasoning. The result is a crisp, sweet, tangy, and savory radish kimchi that pairs especially well with Korean soups, stews, and rice dishes. After fermentation, the flavor becomes deeper and more complex while the radish remains satisfyingly crunchy.

Why You'll Love This Recipe?

This recipe uses a careful pickling method to improve both the texture and flavor of the radish. Coarse sea salt and Korean New Sugar help draw out excess liquid, while the initial gochugaru coating gives the radish a vibrant red color.

The blended sauce combines cooked cold rice, salted fermented shrimp, garlic, ginger, apple, Korean pear juice, sugar, and rice syrup for a rich, balanced seasoning. After a short room-temperature fermentation, the kkakdugi develops the tangy, savory flavor associated with traditional Korean radish kimchi.

Ingredients

Main Ingredients

• Korean radish (or Daikon) — 1.2 kg
• Green onions (scallions) — 100 g

Pickling Mixture

• Coarse sea salt — 2 tsp
• Korean New Sugar (or Splenda) — 1/2 tsp
• Water — 100 ml

Initial Coating

• Gochugaru (Korean chili flakes) — 3 tsp

Blender Sauce

• Cooked cold rice — 4 tsp
• Salted fermented shrimp (Saeujeot) — 6 tsp
• Garlic — 10 cloves (20 g)
• Ginger — 10 g
• Apple — 1/2
• Gochugaru — 3 tsp
• Korean pear juice (or crushed pear drink) — 1 cup (200 ml)
• Sugar — 4 tsp
• Rice syrup — 4 tsp (or Korean grain syrup)

How to Make It

Step 1

Cut the radish into bite-sized cubes (approx. 2.5 cm × 3 cm).
Cut the green onions into 3–4 cm lengths.

Step 2

In a large bowl, combine the cubed radish, coarse sea salt, New Sugar (or Splenda), and water. Mix well and let it pickle for 60 minutes.

Toss once or twice halfway through for even pickling.

Step 3

After 60 minutes, drain the pickled radish in a colander to remove the excess liquid.

Do NOT rinse with water! Rinsing washes away the savory seasoning.

Step 4

Place the drained radish back into the bowl. Add 3 tsp of Gochugaru and toss well to coat the radish in a vibrant red color first.

Step 5

In a blender, add cooked cold rice, salted shrimp, garlic, ginger, apple, 3 tsp of Gochugaru, pear juice, sugar, and rice syrup. Blend until smooth.

Step 6

Pour the blended sauce over the coated radish, add the chopped green onions, and mix thoroughly.

Ferment at room temperature for 1 day, then store in the refrigerator and serve chilled.

▶️ Watch how to make this recipe step by step

Storage

Store the kkakdugi in an airtight container in the refrigerator.

It is best enjoyed within 2–3 weeks. The flavor will continue to develop and become more fermented over time.

Always use clean utensils when taking kkakdugi from the container to help maintain its quality.

Ingredient Substitutions for International Readers

• Korean radish → Daikon radish: Daikon is generally easier to find in North American and international supermarkets. Its flavor and texture are somewhat different from Korean radish, but it is the most practical substitute.
• Rice syrup → Honey or oligosaccharide syrup: Either can be used when Korean rice syrup is unavailable.
• Korean pear juice → Cider or Sprite: These can be used when Korean pear juice or crushed pear drink is difficult to find.
• Saeujeot: Look for Korean salted fermented shrimp at Korean or Asian grocery stores. Because it contributes a distinctive fermented flavor to kkakdugi, keeping the original ingredient is preferable whenever possible.
• Gochugaru: Korean chili flakes are important to the characteristic color and flavor of kkakdugi, so using authentic gochugaru is recommended rather than replacing it with ordinary chili powder.

Frequently Asked Questions (FAQ)

Why do I need to pickle the radish first?

It draws out excess water and softens the bitterness to keep the radish crisp.

Should I rinse the radish after pickling?

No. After the 60-minute pickling period, simply drain the excess liquid. Rinsing with water washes away the savory seasoning.

Can I skip the blender sauce?

The sauce gives the kkakdugi a deep, rich flavor. It is best not to skip it.

How long should I ferment the kkakdugi?

Ferment it at room temperature for 1 day, then move it to the refrigerator.

How long can I store it?

For the best quality, enjoy it within approximately 2–3 weeks when refrigerated in an airtight container.

🍲 Related Korean Recipes

1. Easy Fresh Napa Cabbage Kimchi (Baechu Geotjeori)

2. How to Make Cucumber Kimchi (Oi Kimchi)

3. How to Make Authentic Korean Spicy Radish Salad (Musaengchae)

Enjoy your Korean cooking! 👨‍🍳

 

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