• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Korean Bapsang logo

  • Start Here
  • Recipes
    • Appetizers
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Noodles and Rice
    • Side Dishes
    • Soups and Stews
    • Condiments and Sauces
    • Desserts/Sweets
    • Vegetarian/Vegan
    • Slow Cooker/Pressure Cooker
    • Kid-friendly/Mild Dishes
    • Traditional Holiday
      • Seollal (New Year’s Day)
      • Chuseok (Korean Thanksgiving)
  • Pantry
  • About
    • Privacy Policy
    • Featured On
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Start Here
  • Recipes
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    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!

    You may also like:

    • DSC 0831 e1645400234347 300x300 - Kkakdugi (Cubed Radish Kimchi)
      Traditional Kimchi
    • DSC 0126 1 e1546216560500 300x300 - Kkakdugi (Cubed Radish Kimchi)
      Kimchi Mandu (Kimchi Dumplings)
    • 15 Easy Kimchi Recipes e1612498561532 300x300 - Kkakdugi (Cubed Radish Kimchi)
      15 Easy Kimchi Recipes
    • DSC 0049 1024 e1690924639259 300x300 - Kkakdugi (Cubed Radish Kimchi)
      Cucumber Kimchi (Oi Kimchi)
    « LA Galbi (Korean BBQ Short Ribs)
    Jatjuk (Pine Nut Porridge) »
    5382 shares
    • Share
    • Tweet
    • Email

    Primary Sidebar

    Welcome to Korean Bapsang

    Korean Bapsang Author
    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...

    Never Miss a Recipe

    Trending Recipes

    • Doenjang jjigae (Korean soybean paste stew) Doenjang Jjigae (Soybean Paste Stew with Pork and Vegetables)

    • A 6-photo collage of 15 Korean vegetable side dishes 15 Vegetable Side Dishes (Banchan)

    • Spicy pork bulgogi served with lettuce wraps and ssamjang Jeyuk Bokkeum (Spicy Pork Bulgogi)

    • Korean beef short ribs in a plate with lettuce in the background LA Galbi (Korean BBQ Short Ribs)

    • Korean steamed eggs being cooked in an earthenware pot on the stovetop Gyeranjjim (Korean Steamed Eggs)

    • Kimchi pancake being pan fried in a non-stick pan Kimchijeon (Kimchi Pancake)

    As Featured On:

       

    Footer

    Korean Bapsang New Logo

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2025 · All rights reserved · Korean Bapsang

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required