Maangchi — Cubed Radish Kimchi Kkakdugi
Public YouTube video linked from the original creator's recipe. This adaptation selects immediate refrigeration.
Official cooking video · Maangchi · YOUTUBEClassic Korean Cubed-Radish Kkakdugi Kimchi (8 Side Servings)
Kkakdugi is a Korean side dish of cubed radish seasoned with gochugaru, garlic, ginger and fish sauce. This beginner adaptation follows the creator's freshly mixed, refrigerated option rather than directing room-temperature fermentation.
Ingredients
servings: 8 · Check ingredients
Steps
- 01
Peel and wash about 1.8 kg radish, pat dry and cut into roughly 2–2.5 cm cubes.
- 02
In a large bowl toss radish with 2 tbsp kosher salt and 2 tbsp sugar; leave for 30 minutes.
- 03
Pour off the radish liquid into a small bowl and reserve about 1/3 cup; if less is released, use what is available.
- 04
Chop four green onions and measure 2 tbsp minced garlic and 1 tsp minced ginger.
- 05
Mix into the radish 2/3 cup gochugaru (or 1/4 cup for mild), 60 ml fish sauce, green onions, garlic, ginger and up to 1/3 cup reserved radish liquid using clean utensils.
- 06
Pack into a clean food-safe container, press down to reduce trapped air, then eat fresh or cover and refrigerate promptly. This version does not instruct room-temperature fermentation.
Before you cook
Wash radish and utensils, and check fish-sauce allergens. Although the original describes room-temperature fermentation, this beginner version uses immediate refrigeration, not countertop fermentation. Discard if mold, unusual discoloration or foul odor develops. No microbial or fermentation safety testing was performed.
Allergens: 생선(액젓) / Fish (fish sauce) / 魚（魚醤）, 액젓의 추가 성분·교차접촉은 제품 라벨 확인 / Read fish sauce labels for other ingredients and cross-contact / 魚醤のその他の原材料や交差接触はラベルで確認
Image & source credits
These illustrations stand in for food photos.
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