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    Home » Recipes

    Kkakdugi (Cubed Radish Kimchi)

    Published 02/08/2025. Updated 02/09/2025

    Jump to Recipe

    Crunchy, spicy, and deeply savory, kkakdugi is a highly popular Korean radish kimchi. And easy to make! 

    DSC9458 6 - Kkakdugi (Cubed Radish Kimchi)

    Kkakdugi (깍두기) is a kimchi made with Korean radish, mu (or moo, 무). The name kkakdugi comes from how the radish is cut — cubed, and it’s known as cubed radish kimchi in English.

    Korean radish is a variety of white radish and has firm, crisp flesh and a slightly sweet and peppery taste. It’s a cool weather vegetable, so it tastes best in fall and winter. Summer radish can be bitter. You can add extra sweetener such as sugar and/or Korean plum syrup (maesilcheong, 매실청), if available, to balance out the bitterness. 

    DSC 0469 - Kkakdugi (Cubed Radish Kimchi)

    How to make cubed radish kimchi

    Ingredients

    • Korean radishes, mu (무)
    • Korean coarse sea salt (굵은소금)
    • scallions
    • gochugaru (고추가루)
    • myulchiaekjeot (멸치액젓), fish sauce
    • saeujeot (새우젓), salted shrimp
    • garlic
    • ginger 
    • Korean/Asian pear or apple – optional
    • cooked rice (heated) – optional
    • salt and/or sugar as needed

    Saeujeot (새우젓, salted and fermented shrimp) and myulchiaekjeot (멸치액젓, fish sauce made with anchovies) are the classic ingredients in kimchi. These add the depth of flavors to kimchi. If salted shrimp is unavailable, you can use more fish sauce. If neither is an option, use salt to season or Korean soup soy sauce (gukganjang, 국간장) in combination with salt.

    When using the optional fruit and/or rice, you can blend them together with garlic and ginger. 

    Cutting the radish

    Cut the radish into 3/4 to 1-inch thick discs first. Then cut each disc into the same thickness, 3 or 4 equal sticks, depending on the diameter. Turn the whole thing 90 degrees and then cut again into 3/4 to 1-inch cubes. 

    DSC9232 2 e1739038444109 - Kkakdugi (Cubed Radish Kimchi)

    Salting 

    Radishes are 90 some percent water, and salting draws out some of their water content for a crunchy texture of kimchi. 

    Koreans use coarse sea salt for kimchi, but if not available to you, use what you have. You will need to use less if using finer salt. This recipe uses 3 TBS of Korean coarse sea salt, which, for example, is approximately equivalent to 2.5 TBS of coarse Kosher salt or 2 tablespoons of Morton’s canning and pickling salt, which is very fine grain salt. 

    Sprinkle the salt over the radishes and toss well to distribute the salt. The moisture from the radish dissolves the salt quickly. Let it sit for about an hour, tossing them to rotate once or twice every 20 minutes or so. More salt or longer salting will draw out more water. 

    Draining

    The radishes should have released quite a bit of water after being salted. Drain the radishes. Do NOT rinse them and wash off the salt on the surfaces. Discard the drained water! It’s too salty to use, because we are using other salty ingredients. 

    However, if you’re not using salted shrimp and/or fish sauce, reserve this salt water and use some of it to season the kimchi.

    DSC9254 1 - Kkakdugi (Cubed Radish Kimchi)

    Mix with Seasonings

    Add the gochugaru, and mix well to coat the radish cubes and rub with your hand. This gives the radish kimchi a nice red color. Then, add the remaining ingredients and mix really well before tossing in the scallions. 

    DSC9305 3 1 e1739041952965 - Kkakdugi (Cubed Radish Kimchi)

    Storing and fermenting

    Radish kimchi takes longer to ferment than napa cabbage kimchi. Leave the kkakdugi at room temperature for 2 to 3 days during cold months, depending on your actual room temperature and how soon you want to start eating your kimchi. Then keep it in the fridge. It will continue to ferment. 

    You can enjoy kkakdugi with any Korean meal, but it’s especially good with a bowl of mild soup such as seolleongtang, samgyetang, galbitang, and dak gomtang. It’s a delicious side dish that will add a robust, spicy kick and some crunch to a meal!

    DSC9446 3 - Kkakdugi (Cubed Radish Kimchi)

    Watch how to make it

     

    More kimchi recipes

    15 Easy Kimchi Recipes

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC9458 6 300x300 - Kkakdugi (Cubed Radish Kimchi)

    Kkakdugi (Cubed Radish Kimchi)

    4.65 from 67 votes
    Side Dish
    Prep Time: 30 minutes minutes
    Cook Time: 10 minutes minutes
    1 hour hour
    Servings: 48
    Print Recipe

    Ingredients

    • 5.5 pounds Korean radishes (mu, 무) See note 1
    • 3 tablespoons Korean coarse sea salt (굵은소금) less if using finer salt - See note2
    • 3 or 4 scallions cut into about 1-inch lengths

    Seasonings

    • 1/2 cup gochugaru (고추가루) use more or less to taste (a tablespoon or 2)
    • 2 tablespoons myulchiaekjeot (멸치액젓), fish sauce See note 3
    • 3 tablespoons saeujeot (새우젓), salted and fermented shrimp See note 3
    • 3 tablespoons minced garlic, 8-9 plump cloves see note 4
    • 1 teaspoon grated ginger, about 1-inch thumb size see note 4
    • 1 tablespoon sugar (adjust to taste or omit) You may need more if your radish is bitter.
    • 1/2 Korean/Asian pear or apple - optional see note 4
    • 2 tablespoon cooked rice, heated if hardened - optional see note 4

    Kitchen Tools

    • a large mixing bowl 7 – 8 qt
    • a large colander
    • kitchen gloves
    • 1 gallon or little smaller airtight container or jar

    Instructions

    • Clean the radishes by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Peel the skin only if necessary. Cut into 3/4 to 1-inch thick discs, and then cut each disc into 3/4 to 1-inch cubes, placing in a large bowl. (The cubes will look big but will shrink during the salting and fermentation processes.)
      DSC9232 2 e1739038444109 768x513 - Kkakdugi (Cubed Radish Kimchi)
    • Sprinkle the salt over the radishes and toss well to coat evenly. Let sit for about an hour, until the radishes have slightly softened and released some liquid. Flip them over once or twice during salting.
      DSC9251 e1739046638918 768x513 - Kkakdugi (Cubed Radish Kimchi)
    • Drain the radishes in a colander and discard the liquid. Do NOT rinse. (The radishes still contain sufficient water content that will be released during the fermentation process.)
      DSC9283 e1739046658247 768x513 - Kkakdugi (Cubed Radish Kimchi)
    • Place the radishes back in the bowl. Add the gochugaru and mix well, rubbing the radishes by hand (wear kitchen gloves). Add the remaining seasoning ingredients and mix well to evenly distribute the seasonings. Taste a little bit of the seasoning. It should be a little too salty to eat as is. Add some salt if necessary. Toss the scallions in gently. (The radishes will be a little dry at this point, but they will release water during the fermentation process.)
      DSC9305 3 e1739046681812 768x513 - Kkakdugi (Cubed Radish Kimchi)
    • Store in an airtight container or jar. Before closing the lid, press the kkakdugi down hard with your hand to remove air pockets between the radish cubes.
      DSC9319 3 e1739046702859 - Kkakdugi (Cubed Radish Kimchi)
    • Leave it out at room temperature for two to three days, depending on your room temperature and how fast you want your kimchi to ripe. Then, store in the fridge. Kkakdugi tastes best after a week or two in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks. 

    Notes

    1. Buy the ones with smooth skins that are firm and heavy.
    2. If Korean coarse sea salt is unavailable, 3 TBS of Korean coarse sea salt, for example, is approximately equivalent to 2.5 TBS of coarse Kosher salt or 2 tablespoons of Morton’s canning and pickling salt, which is very fine grain salt.
    3. If salted shrimp is not available, you can use a little more fish sauce. If neither is an option, use salt to season or Korean soup soy sauce (gukganjang, 국간장) in combination with salt.
    4. If using optional fruit and/or cooked rice, blend them with garlic and ginger. Add some water (about 1/2 cup) for easier blending. 
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Jen says

      February 09, 2025 at 3:43 pm

      Is Mu similar or the same as Daikon?

      Reply
      • Hyosun says

        February 09, 2025 at 6:03 pm

        Not the same. I talk about that in the video. Hope you check it out.

        Reply
    2. Manny says

      September 26, 2023 at 10:43 pm

      Is it still safe to consume if the liquid became slimy? I had the jar at room temperature for two days then after straight into the fridge. Today, after 1.5 weeks I noticed the liquid was thick and slimy. The daikon is still crunchy, no mold inside the jar, smell like normal, and some bubbles rising to the surface. I had some tonight but not much just in case don’t want to get sick. But in the meantime would you say it is safe to continue eating? The only thing I experimented was add a small piece of grated gala apple to it hoping to add some sweetness to it.

      What do you think contributed to the slimy texture?

      Reply
      • Hyosun says

        September 27, 2023 at 10:06 pm

        I’m not sure what happened or what caused it. I’ve heard it happens although rare. I don’t think apple does it. It should be safe to eat.

        Reply
    3. Shivanshi Pandey says

      August 20, 2023 at 6:08 pm

      5 stars
      hi!! I would like to understand the difference between musangchae and kkakdugi? seems like the recipe is the same.

      Reply
      • Hyosun says

        August 26, 2023 at 11:00 am

        Although some common seasoning ingredients are used, the recipes are not the same. They are different dishes. Musaengchae is a salad like dish for which the radish is julienned. Kkakdugi is a type of kimchi that’s made to last much longer.

        Reply
    4. Aya says

      April 20, 2022 at 5:28 am

      5 stars
      Hello,
      I made this recipe 2 days ago and it is so delicious. I can’t stop eating it. Thank you for sharing. ❤❤

      Reply
      • Hyosun says

        April 25, 2022 at 5:48 pm

        oh happy to hear that!! Easy too, right?

        Reply
    5. Betty says

      September 23, 2020 at 7:26 am

      Use this recipe but replace the salted shrimp to more fish sauce. After fermenting it in the fridge for 3 days, I tasted it and it is a bit on the bitter side. How do I rectify the bitterness? Can I add more sugar?

      Reply
      • Hyosun says

        September 23, 2020 at 8:53 pm

        Yes you can add more sugar but the bitterness will mellow a bit when it’s fully ripe. Kkakdugi tastes best when it’s fully fermented and sour. Korean radishes taste nice and sweet in the fall and winter, so you won’t have that problem.

        Reply
    6. Angela Kahl says

      August 22, 2020 at 3:24 am

      Instead of the shrimpy seasonings, can I use something similar to the dashima kimchi seasoning that was used in the vegan kimchi recipe? Or is there something else I could use?

      Reply
      • Hyosun says

        March 09, 2021 at 6:38 pm

        oh sorry I missed your question. Yes definitely!

        Reply
    7. Jina F. says

      June 09, 2020 at 2:27 pm

      5 stars
      An easy recipe to get your kimchi fix! I find I liked this cubed radish kimchi in the summertime. Eat it with rice, noodles, or just even as a side dish with any non-Korean meals. It is refreshing, and has the perfect balance of salt and sweet and spice. I’ve made this recipe once using Korean fish sauce instead of the shrimp, and it came out perfectly fine. I gave a few containers away to some friends and I immediately regretted not making a bigger batch! Will definitely double the recipe next time.

      Reply
    8. Kristina says

      May 20, 2020 at 10:16 am

      I just tried it after week and its very good. 😀 I didnt have shrimps so I putted a bit of anchovies and more fish souce. I was a bit nervous, but it doesnt taste fishy at all. We are eating it with ramen, or fried rice. Any suggestions with what it goes well?

      Have a nice day.

      Kristína.

      Reply
      • Katie says

        February 19, 2025 at 7:12 pm

        5 stars
        If you live near an Hmart or similar international grocery store that has an Asian/korean section, that’s a good place to get salted shrimp if you like making kimchi. FYI…they’re teeny tiny shrimp. Like tadpole shrimp lol.

        Reply
    9. Dani says

      May 05, 2020 at 12:28 pm

      5 stars
      I love your recipes! Could I put the ingredients in the blender or small food processor to make the paste? Would you recommend? Also, I have seen people make kimchi with mangoes. As I have a mango tree, love kimchi, and know that you can kimchi anything (yay!), I wanted to try. Do you think this base would work the best for mangoes or the base from a different kimchi recipe?

      Reply
    10. James Kim says

      April 25, 2020 at 7:43 pm

      Yup definitely too salty. I left out the shrimp paste and did not add more fish sauce.

      I salted the radish with coarse Korean sea salt. I would maybe cut that in half-ish and add the shrimp paste after.

      Reply
      • Hyosun says

        April 27, 2020 at 1:47 am

        Did you discard the liquid after salting the radish?

        Reply
      • Robin Doaty says

        September 03, 2023 at 5:28 pm

        Same for me too salty and I drained and rinsed after tasting one. It was extremely salty. I used 4.4 lbs of radish too. I did let them soak for more than 30 mins though as I didn’t see anything in the instructions that said you shouldn’t. Oh well back to the drawing.

        Reply
    11. Greg says

      January 25, 2020 at 11:42 pm

      4 stars
      Too salty, you say not to rinse after brining however this just ends up with extremely salty kkakdugi. Think next time will rinse.

      Reply
      • Hyosun says

        January 26, 2020 at 12:40 pm

        Did you drain the radishes in a colander and discard the salt liquid? It shouldn’t be salty if you did that because you’re only salting for 30 to 40 min, just enough time for the radishes get softened. What type of salt did you use?

        Reply
    12. Helen says

      January 20, 2020 at 3:37 pm

      Will this recipe work if I wanted to cut large pieces of radish? I have eaten large ones at restaurants & are crunchier & wanted to try that. Thx!

      Reply
      • Hyosun says

        January 20, 2020 at 8:17 pm

        Yes, it will.

        Reply
    13. Melody says

      November 10, 2019 at 9:15 am

      Hi – my kkakdugi is fermenting in the fridge for Thanksgiving. I see people talking about glutinous rice powder in the comments, but I don’t see it in the recipe. Is it too late to add some? How much?

      Reply
      • Hyosun says

        November 10, 2019 at 9:43 am

        Not necessary, or I would have added to the recipe! Your kkakdugi will be delicious. Enjoy!

        Reply
    14. Alisson says

      May 20, 2019 at 4:19 am

      Hello!
      I have a little problem! I’ve made kkakdugi 5 days ago and wanted to let it sit in my kitchen at room temperature. But my mother came after me and put it in the fridge…
      What should i do is it still edible? Should i remove it from the fridge?

      Reply
      • Hyosun says

        May 20, 2019 at 8:09 pm

        You can still put it out for two to three days, and then put it back in the fridge when it tastes ripe. It will continue to ferment in the fridge.

        Reply
    15. Anna says

      February 09, 2019 at 8:09 pm

      Which brand of kochugaru did you use? I used the one bought by my late MIL and the radish isn’t as red.

      Reply
      • Hyosun says

        February 11, 2019 at 8:41 pm

        Mine comes from Korea in bulk, so I really don’t have a brand name to recommend to you. Unlike gochujang or doenjang, for gochugaru there are no big names. Usually gochugaru from Korea is high quality and much more expensive with certifications from Korean food quality control organizations.

        Reply
    16. Nurul says

      January 08, 2019 at 8:08 pm

      Hi hyosun
      If i dont use salted shrimp will it be fine? Cause in my coutry have that shrimp but not like the one in the picture so what should i do?

      Reply
      • Hyosun says

        January 09, 2019 at 2:07 am

        Just use more fish sauce if available.

        Reply
    17. Danielle says

      January 01, 2019 at 11:29 pm

      5 stars
      Your recipes are easy to follow and my husband and his family (korean) all compliment the side dishes I make. Thank you for sharing your great recipes with us!

      Reply
      • Hyosun says

        January 06, 2019 at 11:25 pm

        Aww I’m so happy to hear that! Thank you so much for using my recipes. Happy New Year!

        Reply
    18. Dee says

      October 04, 2018 at 11:54 pm

      Hi Hyosun, I was wondering if I can use daikon radish instead of the Korean radish? Would they taste the same?

      Reply
      • Hyosun says

        October 25, 2018 at 12:22 am

        Yes are they are a bit different in taste and texture, but you can certainly make kkakdugi with daikon radish if Korean radish is not available. Sorry about the delayed response.

        Reply
    19. ice says

      October 02, 2018 at 12:53 am

      5 stars
      did try this today thanx

      Reply
      • Hyosun says

        October 25, 2018 at 12:24 am

        How did it go? What did you like or didn’t like about the recipe?

        Reply
    20. David Rambo says

      May 21, 2018 at 2:12 pm

      I get hungry looking at this article! I recently discovered radish Kimchi. i didn’t know what it was,just that it was very good.The next time I bought a jar the lady at the market seemed to be impressed that I was buying this type of Kimchi.I told her it was very good,and asked her what it was made of and she told me.I certainly did not relize radishes could taste so good!

      Reply
      • Rhoda says

        April 12, 2020 at 6:56 pm

        I live in Hawaii and the temperature right now is about 85 degrees. How long should I leave it out if my room temperature higher?

        Reply
    21. caryn says

      May 20, 2016 at 4:55 pm

      Awesome recipes! I’ve been printing several off to have on hand, but I can’t find the printer friendly option for this page. Am I missing it, or is it just not here?

      Reply
    22. David says

      February 14, 2014 at 10:39 pm

      If I want this spicy and sweet, how many Tablespoons of sugar should I add?

      Reply
    23. Anonymous says

      February 13, 2014 at 6:27 pm

      Can I add 1/2 of grated apple to this to make it sweeter and softer but yet still crunchy?

      Reply
      • Hyosun Ro says

        February 14, 2014 at 5:06 am

        Yes it will.

        Reply
    24. Nia says

      July 11, 2013 at 6:31 am

      Is it ok if i dont use the prawn? Or can i boil the prawn first?

      Reply
      • Hyosun Ro says

        July 11, 2013 at 2:51 pm

        Nia – It’s totally okay not to use prawns. Don’t use cooked prawns. Enjoy!

        Reply
    25. Anonymous says

      March 01, 2013 at 6:28 am

      hi Hyosun, it’s Joyce again (from Aug12 post). I’ve been following this recipe to make Kkakdugi 3 times now. Each times it turns out too salty and the texture of the moo cubes goes soft after 5-6 weeks in the fridge. I used sea salt and tries to follow most of the measurements and portions. Should I wash the radish after salting or just less of the juices in the end broth? The rice flour paste/soup also comes out very thick.

      I’m about to harvest my first crop of daikon from the garden. The first one I pulled out last week was about 2 ft x 2 inches thick, and we used that to make your beef & radish soup. The kids loved it so much they drank 2 bowls each, yum!

      I know you’re busy, if you have time can you give me some ideas what do to with them all while they are fresh? I’ve got about 8-10 of similar size daikons to harvest, and we already have a big jar of Dongchimi in the fridge. My kids are still young, so can’t take too spicy dishes as yet. My youngest loves your Dongchimi, he can eat it by the mouthful!

      Thanks again!
      Joyce

      Reply
      • Hyosun Ro says

        March 03, 2013 at 4:43 pm

        Hi Joyce! You said “Should I wash the radish after salting or just less of the juices in the end broth?” I’m not sure what you mean by “less of the juices in the end broth”. Are you using the liquid generated by salting the radish? My recipe says “Drain the radishes in a colander and discard the liquid. Do NOT rinse.” If you’re doing this but it’s still salty, just use less salt next time. It’s okay the flour paste to be thick, but you can add more water to make it thinner.

        Are you using Korean radish or Japanese daikon? Japanese daikon tends to be softer, which is not ideal for kkakdugi. Also, kkakdugi tends to get a little softer when it gets really old. If it gets too soft prematurely, it could be some ingredients or fermented too soon at the high temperature. I’ve heard some bad gochugaru does that too.

        It’s so cool you grow radishes in your garden. Are they Korean radish? Have you made mu namul? How about mu saengchae? Both are on this blog. Also, you can cut them up into finger sizes and dry them. Koreans do that to preserve radish for later use. You can simply soak them later and make “muchim” with spicy seasoning. I haven’t posted a recipe for that yet, but it’s on my list.

        Hope this helps. Thanks always for using my recipes and providing feedback!

        Reply
    26. Megan T says

      December 10, 2012 at 9:40 pm

      anyunghaseyo, hyosun! why does gochukaro have an expiration date on the bag? Does it really expire, and if so, what happens to it? I have some that a friend gave me when she moved, but it is a few years past the expiration date! Your thoughts are appreciated. Thank you!

      Reply
      • Hyosun Ro says

        December 10, 2012 at 11:58 pm

        Gochugaru doesn’t taste good if it’s that old. The color is probably bad as well. The fresh gochugaru will keep well for a couple of years in the freezer. You can try to use it and see if it tastes okay. But, a few years is a long time for gochugaru. Sorry this may not be a good news for you. Cheers!

        Reply
    27. Anonymous says

      November 28, 2012 at 7:27 pm

      Hi Hyosun,

      I tried making this 2 days ago and it came out bland. When I tasted it before letting it sit to ferment it was perfect. After placing it in the fridge for a day then taste it again, the kimchi was bland and not salty enough. Is there anything I can do at this point to correct it? Or should I add more salt next time when making a new batch? Thanks!

      Reply
      • Hyosun Ro says

        November 29, 2012 at 1:17 am

        You can add some fish sauce or salted shrimp (or salt) now – the sooner is the better. Also, the flavor will develop during the fermentation process, so it will taste better even without more salt. Remember next time that the kimchi seasoning should be a bit too salty to eat as is at first. The salt level will diminish during the fermentation process. Hope this helps. Let me know if you have any other questions. Cheers!

        Reply
    28. kathy says

      November 08, 2012 at 3:42 pm

      Hi Hyosun,

      I bough some salted baby shrimp earlier this year. There was no expiration date on the jar. Do you know how long I can keep it in my fridge?

      Reply
      • Hyosun Ro says

        November 09, 2012 at 12:06 am

        Hi Kathy – It should last long (months), especially if it was unopened. You can tell by its color and smell. If it turned yellowish and smells funny, then don’t use it. It stays fresh longer if you keep it in the freezer. Hope this helps.

        Reply
    29. jenn says

      November 05, 2012 at 11:21 pm

      The high temperature must have been it! I left it out for a day and a half and it was really hot…wow. Darn it! I love your recipe though and my mom thinks it’s perfect as well. Thank you so much! Love your blog!

      Reply
    30. jenn says

      November 02, 2012 at 6:16 pm

      Hi! I actually made this three times and twice it turned out perfectly! But the third time, the cubes got too soft even before I put it in the fridge! I was wondering if you knew why that happened. I thought I did everything exactly…Please help!

      Reply
      • Hyosun Ro says

        November 03, 2012 at 5:14 pm

        Hi Jenn – If you used all the same ingredients and your radish was good to begin with, it might be that it wasn’t salty enough or being left out at high room temperature too long, i.e., I’ve heard some bad gochugaru does that too, not sure that’s true. Do you think any of these apply? Please let me know. Thanks!

        Reply
    31. Anonymous says

      August 12, 2012 at 9:58 am

      hi Hyosun, great pictures and instructions on your site. I made the Kkakdugi yesterday and it smelled and tasted so good I ate it with dinner. I think the raw prawn and shrimp paste was not fully fermented, it gave me a grumbly tummy all night. How long should I leave it out to ferment before it is safe to eat? I left it out all day today. Also, I didn’t put enough pepper flakes in, can I add more at this stage?

      My whole family have now adopted korean food and the banchan’s are great for busy working mums like me to ensure our kids get a variety of veges every night. Keep up the good work!

      Joyce

      Reply
      • Hyosun Ro says

        August 12, 2012 at 1:40 pm

        oh also you can add more pepper flakes now. The sooner is the better.

        Reply
      • Hyosun Ro says

        August 12, 2012 at 1:35 pm

        Hi Joyce – Thank you so much for the good words. You can leave it out for about 2 days, then put in the fridge. It’s best to ferment it slowly in the fridge. Wait a few days before start eating. You can omit raw shrimp next time if you’re sensitive to it.

        Reply
    32. Hyosun Ro says

      January 19, 2012 at 6:44 pm

      Hi Joanne, how are you? Thanks for trying out my recipes. I am not sure how salty it is, but should get better as it ferments and releases more water. It will be much better when fully fermented, so you can leave it out more to expedite the process. However, if you think it is way too salty, you can add some water to dilute it a little now. Also, you can use it for kimchi jjigae or dice them up for kimchi fried rice, etc., when fully fermemnted, if it’s still too salty. Did you use coarse sea salt? Hope this helps. Please let me know how it turns out. Happy New Year!

      Reply
      • Anonymous says

        January 26, 2012 at 7:36 am

        Hi Hyosun, Happy New Year to you too! I added more water and it turned out just right! I did use coarse sea salt but perhaps I was too overenthusiastic in salting the radish =P Thanks for the tip and have a great day ahead!

        Joanne

        Reply
      • Hyosun Ro says

        January 28, 2012 at 4:43 am

        Hi Joanne – Happy to hear that. Thanks for letting me know. Happy cooking!

        Reply
    33. Anonymous says

      January 19, 2012 at 4:16 pm

      Hello Hyosun, greetings from Singapore! I made baechu kimchi and kkakdugi today and they both look pretty well, so thanks for the awesome recipes! I have one question though, I worry that my kkakdugi paste is too salty, is there any way I can do to salvage it? Thanks and have a great day! =)

      Joanne

      Reply
    34. Sissi says

      December 13, 2011 at 8:49 am

      Hyosun, I have made your radish kimchi and it is excellent! Thank you for the wonderful recipe (I have slightly modified it, but I hope it’s still komchi 😉 )

      Reply
    35. Hyosun Ro says

      December 04, 2011 at 4:32 am

      Sarah – Kkakdugi is so good with sullungtang. Thanks for visiting! Hope you try to make this at home one day.

      Biren – I saw your kkakdugi on your blog. It looked great! Thanks for visiting.

      Tasting Korea – Thanks!

      Reply
    36. tastingkorea says

      December 01, 2011 at 7:43 pm

      This blog has been featured on Tasting Korea:) Please check it out.

      Reply
    37. Biren @ Roti n Rice says

      November 29, 2011 at 3:47 pm

      I enjoy kkakdugi and it is the first kimchi I learned to make from a cookbook using salted shrimp. I now know why my friend who lives in the UK call radish mooli 🙂

      Reply
    38. Sarah says

      November 27, 2011 at 1:29 am

      This post is making my mouth water! I just ate some kkakdugi last week with a steaming bowl of sulluntang at a hole in the wall restaurant in Los Angeles. My mom used to take the family there when I was young, and now that I live in LA, I am spoiled with plentiful Korean food and grocery stores. It’s time to start learning to make it myself. Thanks for the recipe!

      Reply
    39. Hyosun Ro says

      November 24, 2011 at 4:55 am

      Andrea – Hope you get make them soon. Thanks for visiting. Have a wonderful Thanksgiving with your family!

      Cooking Gallery – Try with other daikon varieties if you can find. Thanks for visiting!

      Reply
      • Sally Chung says

        May 22, 2023 at 5:41 pm

        Hi Ms. Hyosun
        I followed the recipe but my kakdoogi taste bitter. What did I do wrong?

        Reply
        • Hyosun says

          June 02, 2023 at 11:43 pm

          Hi Sally! My guess is that the radish was bitter. Did you use Korean radish? Did you taste it when cutting it? Bad salt or gochugaru can do that also. If the radish is bitter next time, try adding some sugar when salting the radish.

          Reply
    40. Cooking Gallery says

      November 23, 2011 at 7:20 pm

      I love kimchi but I have never tried radish kimchi. I don’t know where to get Korean radishes in Germany…:(. I can imagine that this radish kimchi must be so crunchy and yummy!

      Reply
    41. Andrea@WellnessNotes says

      November 22, 2011 at 11:20 pm

      I had almost forgotten that radish is in season! Thanks for the reminder! We love kkakdugi (but I hardly ever make it myself) as well as mu guk. I’ll put both of them on “the menu!” 🙂

      Have a wonderful Thanksgiving!

      Reply
    42. Hyosun Ro says

      November 22, 2011 at 3:52 pm

      Anonymous – Please see the note under glutinous rice powder under ingredient for how to make the paste. Thanks!

      It is raw minced shrimp that’s added to the kimchi, and due to salt content in kimchi, the shrimp will ferment during the fermentation process. Thanks!

      Reply
    43. Hyosun Ro says

      November 22, 2011 at 3:44 pm

      Charles – I revised it a little to show it’s glutinous rice powder you buy, not paste. Hope you try this recipe and let me know how it turns out. This is how I do it every time, and the result is always great.

      Holly – I love ox tail soup with kkakdugi too! Then again, who doesn’t?

      Sissi – You nailed it! The quality of Korean red chili pepper flakes is actually the most important factor for great kimchi.

      Jesica – Thank you! Hope you get to make your own!

      Nami – Thank you! White kimchi is pretty much kimchi without red pepper flakes. It’s very refreshing, and I make it sometimes. I hope to post it soon.

      Reply
    44. Anonymous says

      November 22, 2011 at 3:37 pm

      So you leave the minced or ground fresh shrimp raw or cook it? Thanks.

      Reply
    45. Jesica @ Pencil Kitchen says

      November 22, 2011 at 5:52 am

      ooooohh I love these! Just love them …. Could eat them with rice all day long.

      Reply
    46. Nami | Just One Cookbook says

      November 22, 2011 at 9:41 am

      Oh I have one question Hyosun! My Korean friend always bought me “white” kimchi because he knows I don’t eat spicy kimchi. Do you know how to make it? I enjoy it very much. I will need to learn eating spicy food though. This is so beautiful! My mom will be very happy if I make this for her. =)

      Reply
    47. Anonymous says

      November 21, 2011 at 6:33 pm

      thank you for this recipe! however how do you make glutinous rice paste?

      Reply
    48. Sissi says

      November 21, 2011 at 4:58 pm

      I love kimchi! I have even made it twice, but every time something went wrong and it wasn’t perfect. I guess this is the kind of preparation which gets better with practice. Having real Korean chili counts a lot too.
      Your kimchi looks perfect! I think I know what my next Korean dish will be;-) (Especially since I discovered last week a shop selling big bags of Korean chili!)

      Reply
    49. beyondkimchee says

      November 21, 2011 at 3:20 pm

      Hi Hyosun
      Kkakdugi/radish kimchi makes me crave for a pot of nice beef-the ox tail bone marrow(?)-soup. It was the ultimate Korean winter comfort meal as a child.
      Thanks for sharing.

      Reply
    50. Charles says

      November 21, 2011 at 1:07 pm

      This looks amazing – I’ve been able to recreate cabbage kimchi, with varying degrees of success, but the times I’ve tried radish kimchi have been disastrous. You make it look very easy, although I’ve never seen “glutinous rice paste” – I’ll need to check one of the Korean supermarkets in Paris for this stuff! Thanks for sharing this 🙂

      Reply
    51. Hyosun Ro says

      November 21, 2011 at 3:48 am

      Azusa – Thank you! My family and friends love my kkakdugi. Hope you like it too.

      Reply
    52. Azusa says

      November 20, 2011 at 5:06 pm

      Kkakdugi is my absolute favorite and I’m definitely trying this. Thanks for the step by step!

      Reply
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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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