Easy Kkakdugi (Korean Radish Kimchi)

Kkakdugi is one of Korea’s most beloved side dishes. Made with crisp Korean radish, garlic, ginger, and Korean chilli flakes, it has a refreshing crunch and a bold, spicy flavour that develops beautifully as it ferments.

It pairs perfectly with hearty soups such as seolleongtang, galbitang, and kimchi fried rice, but it’s just as delicious served alongside a simple bowl of steamed rice.

If you’ve never made kimchi before, this is a wonderful recipe to start with.

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Ingredients

• 1 large Korean radish (about 1kg)
• 2 tbsp sea salt
• 1 tbsp sugar

Seasoning

• 3 tbsp gochugaru (Korean chilli flakes)
• 2 tbsp fish sauce
• 1 tbsp salted shrimp (optional)
• 4 garlic cloves, minced
• 1 tsp grated ginger
• 2 spring onions, sliced
• 1 tsp sugar (optional)

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Instructions

1. Prepare the radish

Peel the radish and cut it into 2–3cm cubes.

Place the cubes in a large bowl and mix with the salt and sugar. Leave for 40–60 minutes, stirring once or twice. This helps draw out excess moisture while keeping the radish crisp.

2. Drain

Drain away the liquid that has collected. There’s no need to rinse the radish unless it tastes overly salty.

3. Make the seasoning

In a separate bowl, combine the gochugaru, fish sauce, salted shrimp (if using), garlic, ginger, spring onions, and sugar.

Mix until a thick paste forms.

4. Coat the radish

Add the seasoning paste to the radish cubes and gently toss until every piece is evenly coated.

5. Ferment

Transfer the kkakdugi to a clean glass container or kimchi box.

Leave it at room temperature for one day before refrigerating.

The flavour will continue to develop over the next few days.

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Serving Suggestions

Kkakdugi is delicious with:

• Seolleongtang (Ox Bone Soup)
• Galbitang (Beef Short Rib Soup)
• Samgyetang (Ginseng Chicken Soup)
• Fried Rice
• Grilled Meat
• Simple steamed rice

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Tips

• Korean radish gives the best flavour and texture, but daikon radish can also be used.
• Adjust the amount of gochugaru depending on your preferred spice level.
• The kimchi tastes even better after 3–5 days in the refrigerator.
• Store in the fridge for up to one month.

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Final Thoughts

Homemade kkakdugi is surprisingly easy to prepare and tastes far fresher than store-bought versions. The combination of crunchy radish, savoury seasoning, and gentle fermentation creates a side dish that complements almost any Korean meal.

Whether you’re new to Korean cooking or grew up enjoying homemade kimchi, this recipe is simple, reliable, and full of authentic flavour.

Happy cooking!

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Category: Recipes

Tags: Korean Food, Kkakdugi, Kimchi, Korean Recipe, Homemade, Side Dish