[Korean Recipe] Kkakdugi (Cubed Radish Kimchi): The Crunchy, Easy Banchan for Beginners

If you love the satisfying crunch of a good side dish, Kkakdugi (Cubed Radish Kimchi) is about to become your favorite refrigerator staple. Unlike cabbage kimchi, which can feel intimidating for beginners, kkakdugi is incredibly straightforward to prep and yields a refreshing, spicy, and slightly sweet result that pairs perfectly with any Korean meal.

• Ultimate Crunch: Made with Korean mu (radish), this kimchi stays crisp much longer than leafy greens.
• Beginner-Friendly: No complicated layering of leaves—just cube, salt, and mix!
• The Perfect Soup Companion: It is the classic partner for hot soups like Seolleongtang (ox bone soup) or Galbitang (short rib soup).

Ingredients

Servings: Makes about 1 gallon container

• 5.5 lbs Korean radish (mu)
• 3 tbsp Korean coarse sea salt (adjust if using finer salt)
• 3-4 scallions, cut into 1-inch lengths

The Seasoning:

• 1/2 cup Gochugaru (Korean red chili pepper flakes)
• 2 tbsp Fish sauce (Myulchiaekjeot)
• 3 tbsp Salted fermented shrimp (Saeujeot), minced
• 3 tbsp Minced garlic
• 1 tsp Grated ginger
• 1 tbsp Sugar (helps fermentation and balances bitterness)
• Optional: 1/2 Korean pear or apple (blended) for natural sweetness

Step-by-Step Instructions

1. Prep the Radish: Scrub the radishes clean. You don't need to peel them unless the skin is very tough. Cut into 3/4 to 1-inch discs, then cube them. Don't worry if they look big; they will shrink during fermentation!
2. Salting: Place cubes in a large bowl and sprinkle with the coarse sea salt. Toss well and let it sit for about 1 hour. Flip them once or twice so they salt evenly.
3. Drain: Pour out the liquid that has collected at the bottom. Crucial Step: Do NOT rinse the radishes. The salt remaining on the surface is necessary for flavor and preservation.
4. First Coat: Add the gochugaru to the drained radish cubes first. Mix well (wear gloves!) to coat each cube. This ensures a vibrant, deep red color.
5. Final Mix: Add the fish sauce, salted shrimp, garlic, ginger, and sugar. Mix thoroughly so every cube is seasoned. Finally, toss in the scallions.
6. Pack and Ferment: Press the kkakdugi firmly into a glass jar or airtight container to remove air pockets. Leave it at room temperature for 2 to 3 days (depending on your kitchen's warmth) until you see small bubbles, then move it to the fridge.

Tips & Substitutions

• Choosing Radish: Look for Korean radishes that feel heavy for their size and have smooth, firm skin. If you find them in summer and they taste bitter, add an extra tablespoon of sugar or Korean plum syrup.
• Salt Conversion: If you can't find Korean coarse sea salt, use 2.5 tbsp of coarse Kosher salt.
• Vegan Option: Replace the fish sauce and salted shrimp with Korean soup soy sauce (Gukganjang) or simply use more salt to taste.
• Storage: Kkakdugi tastes best after 1-2 weeks in the fridge when the flavors have fully developed, but it will keep well for several weeks.