📝 About This Recipe
Kkakdugi is a beloved Korean staple characterized by its satisfying crunch and the refreshing, sweet-and-spicy profile of the Mu (Korean radish). Unlike cabbage kimchi, these bite-sized cubes offer a distinct structural snap and a cleaner finish that cuts through rich, savory dishes perfectly. Fermented with a fragrant blend of aromatics and salted shrimp, this recipe yields a complex depth of flavor that evolves beautifully over time.
🥗 Ingredients
Main Ingredients
- 4 pounds Korean Radish (Mu) (peeled and cut into 1-inch cubes)
- 1/4 cups Korean Coarse Sea Salt (specifically for brining)
- 2 tablespoons Granulated Sugar (helps draw out moisture and adds a hint of sweetness)
- 6-8 stalks Green Onions (cut into 1-inch lengths)
The Porridge Base
- 1/2 cups Water
- 1 tablespoon Sweet Rice Flour (also known as glutinous rice flour)
Kimchi Paste Aromatics
- 2/3 cups Gochugaru (Korean red chili flakes; adjust for heat preference)
- 1/4 cups Fish Sauce (anchovy or sand lance sauce preferred)
- 2 tablespoons Saeujeot (salted fermented shrimp, finely minced)
- 1/4 cups Garlic (minced)
- 1 teaspoon Ginger (grated or finely minced)
- 1/4 cup Onion (grated or pureed into a paste)
👨🍳 Instructions
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1
Thoroughly wash and peel the Korean radishes. Slice them into uniform 1-inch cubes to ensure even brining and fermentation.
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2
Place the radish cubes in a large bowl. Sprinkle with the coarse sea salt and 2 tablespoons of sugar. Toss well with your hands to coat every piece.
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3
Let the radish sit at room temperature for 45 to 60 minutes. You will see liquid pooling at the bottom; this is the radish 'sweating' to achieve its signature crunch.
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4
While the radish brines, prepare the rice porridge. In a small saucepan, whisk together the water and sweet rice flour until smooth.
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5
Heat the mixture over medium-low heat, stirring constantly until it bubbles and thickens into a translucent paste. Remove from heat and let it cool completely.
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6
In a medium mixing bowl, combine the cooled rice porridge, Gochugaru, fish sauce, minced salted shrimp (Saeujeot), garlic, ginger, and grated onion. Mix into a thick, vibrant red paste.
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7
Check the radish. Drain the liquid into a separate bowl, but DO NOT rinse the radish cubes. Reserve about 1/4 cup of this salty radish water to thin the paste if needed.
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8
Add the prepared kimchi paste and the cut green onions to the bowl of drained radish cubes.
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9
Using gloved hands (to prevent chili burn), thoroughly mix the radish and paste. Rub the paste into each cube until they are all a deep, glossy red.
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10
Taste a cube. It should be slightly too salty and pungent at this stage; the flavors will mellow and balance as it ferments.
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11
Pack the Kkakdugi into clean glass jars, pressing down firmly to remove air pockets. Leave at least 2 inches of headspace at the top as the kimchi will expand and release juices.
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12
Seal the jars and let them sit at room temperature for 1 to 2 days (depending on the warmth of your kitchen). When you see tiny bubbles and smell a sour tang, move the jars to the refrigerator.
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13
Allow the kimchi to cold-ferment in the fridge for at least 5-7 days before eating for the best flavor profile.
💡 Chef's Tips
Always use Korean Mu if possible; Daikon is a secondary substitute but has a higher water content and less crunch. Never skip the rice porridge step as it provides the 'food' for the beneficial bacteria to thrive and helps the sauce cling to the radish. Use food-safe gloves when mixing to avoid staining your hands and preventing skin irritation from the Gochugaru. If your Kkakdugi tastes too bitter initially, don't panic; the bitterness of the radish usually disappears after a week of fermentation. Press the radish down every time you take some out of the jar to keep the remaining cubes submerged in brine, which prevents spoilage.
🍽️ Serving Suggestions
Serve as a mandatory side dish for Seolleongtang (Ox Bone Soup) or Galbitang (Short Rib Soup). Pair with a hot bowl of Juk (Korean rice porridge) for a comforting, easy-to-digest meal. Serve alongside Korean fried chicken to provide a sharp, acidic contrast to the fried oils. Enjoy with a glass of chilled Makgeolli (Korean rice wine) for a traditional snack pairing. Use the over-fermented Kkakdugi and its brine to make a spicy, crunchy Kkakdugi Fried Rice.