Kkakdugi (Korean Cubed Radish Kimchi)

Name: Kkakdugi (Korean Cubed Radish Kimchi)
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 12 servings
Cuisine: Korean
Ingredients: 2 lb (900 g) Korean radish (mu), peeled, cut into ¾-inch (2 cm) cubes; 1 tbsp (15 g) kosher salt or coarse sea salt; 1 tbsp (12 g) granulated sugar; 1 tbsp (10 g) sweet (glutinous) rice flour; ½ cup (120 ml) water; 3 tbsp (18 g) Korean chile flakes (gochugaru), coarse; 2 tbsp (30 ml) fish sauce; 1 tbsp (15 g) salted shrimp (saeujeot), finely chopped (optional); 5 cloves (20 g) garlic, finely grated or minced; 1 tsp (5 g) fresh ginger, peeled and finely grated; 4 whole (60 g) scallions, cut into 1-inch (2.5 cm) pieces, white and green parts

From the MyKitchenBank Kitchen

Crunchy, juicy cubes of Korean radish coated in a garlicky, gingery chile paste with scallions. It's ready to eat after a day of fermenting and gets tangier and more complex over the following weeks.

Prep: 35 min
Cook: 5 min
Wait: 1.2 days
Total: 1.2 days
Makes: About 1.5 quarts (1.4 L), roughly 12 side-dish servings

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Ingredients

12 servings

For the radish
2 lb (900 g) Korean radish (mu), peeled, cut into ¾-inch (2 cm) cubes
1 tbsp (15 g) kosher salt or coarse sea salt
1 tbsp (12 g) granulated sugar
For the paste
1 tbsp (10 g) sweet (glutinous) rice flour
½ cup (120 ml) water
3 tbsp (18 g) Korean chile flakes (gochugaru), coarse
2 tbsp (30 ml) fish sauce
1 tbsp (15 g) salted shrimp (saeujeot), finely chopped (optional)
5 cloves (20 g) garlic, finely grated or minced
1 tsp (5 g) fresh ginger, peeled and finely grated
4 whole (60 g) scallions, cut into 1-inch (2.5 cm) pieces, white and green parts

Equipment (8)

Large mixing bowl (5-quart / 4.5 L)
Small saucepan (1-quart / 1 L)
Colander
Chef's knife and cutting board
2-quart (2 L) glass jar with lid
Disposable gloves
Fine grater or microplane
Measuring cups and spoons; kitchen scale

Steps

Before you start

Wash a 2-quart (2 L) glass jar or airtight container and its lid with hot soapy water, rinse well and let it air-dry.
Buy Korean radish (mu), which is short, stout, pale green at the shoulder and very dense. Daikon works but is more watery.
Use non-iodized salt (kosher or sea salt). Iodized salt can slow fermentation and taste harsh.
Wear gloves when mixing: gochugaru will sting skin and stain.
Plan for about 1 day at room temperature, then refrigeration. Read the timing: 40 minutes salting, 1 day fermenting.

1
Cube the radish
- Peel the radish, trimming any fibrous or woody spots.
- Cut into slabs ¾ inch (2 cm) thick, then into sticks, then into ¾-inch (2 cm) cubes.
- Place in the large mixing bowl.
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Ready when: Cubes are roughly uniform in size.
Tip: Even cubes ferment and crunch evenly.
2
Salt and sweeten
- Sprinkle the salt and sugar over the radish and toss with your hands.
- Let stand 30 minutes, tossing once or twice, so the radish releases liquid.
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Ready when: A pool of liquid sits at the bowl's bottom and cubes bend slightly but stay crisp.
3
Cook rice paste
- In the small saucepan, whisk the rice flour into the water until smooth.
- Cook over medium heat, stirring constantly, for 2 to 3 minutes until it thickens to a thin glue-like paste with a few bubbles.
- Remove from heat and cool for 10 minutes.
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Ready when: Paste coats the back of a spoon and looks translucent.
Tip: Keep whisking; rice flour scorches quickly.
4
Drain the radish
- Drain the radish in a colander, reserving 2 tablespoons (30 ml) of the salty liquid.
- Do not rinse.
- Return the cubes to the bowl.
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Ready when: No more liquid drips from the colander.
5
Color the radish
- Wearing gloves, add the gochugaru to the radish and toss for 1 minute until the cubes are evenly red-orange.
- Letting the chile coat the radish first gives the kimchi its signature color.
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Ready when: Every cube is evenly stained, with no white patches.
6
Mix the seasoning
- Add the cooled rice paste, fish sauce, salted shrimp if using, garlic, ginger, scallions and the reserved 2 tablespoons of liquid.
- Mix thoroughly with gloved hands for 1 to 2 minutes until everything is evenly coated.
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Ready when: Cubes are glossy and evenly coated, with scallions distributed throughout.
Tip: Taste a cube: it should be assertively salty and savory, since the radish will mellow it.
7
Pack the jar
- Pack the kimchi into the clean jar, pressing firmly with a clean spoon so the liquid rises around the cubes.
- Leave 1½ inches (4 cm) of headspace.
- Wipe the rim and close the lid loosely.
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Ready when: Brine covers or nearly covers the cubes with headspace remaining.
Tip: Headspace matters: fermenting kimchi bubbles up and can overflow.
8
Ferment at room temperature
- Set the jar on a plate away from direct sun at 65–72°F (18–22°C) for 24 hours.
- Once or twice, open the lid to release gas and press the cubes under the brine.
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Ready when: Small bubbles rise when pressed and it smells pleasantly tangy.
Tip: In a warm kitchen over 75°F (24°F), check after 12 to 18 hours.
9
Chill and mature
- Refrigerate.
- It is good to eat after 1 day, and the flavor peaks at 1 to 2 weeks as it turns tangier and the radish stays crunchy.
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Ready when: Pleasantly sour, crunchy and spicy.

Good to know

Tips

Don't rinse the radish after salting; the surface salt and liquid season the kimchi.
Use coarse gochugaru for the best color and texture. Fine powder gives a pasty, harsher result.
Press the cubes beneath the brine each time you open the jar to prevent surface mold.
If you see fuzzy mold or smell something rotten rather than tangy, discard the batch.

Make ahead

Best made 1 to 2 weeks before serving, after which it has developed full flavor. It keeps improving in the fridge.

Storage & reheating

Room temperature: 24 hours only, for the initial fermentation. Fridge: up to 4 weeks in an airtight jar, pressed under the brine; it becomes more sour over time. Freezer: not recommended because the radish loses its crunch. Serve cold, and older, very sour kkakdugi is excellent in stews and fried rice.

Substitutions

Korean radish (mu) → daikon radish. Releases more water and is less dense; salt for 40 minutes and expect a milder flavor.
fish sauce → soy sauce or vegan fish sauce. Use the same amount for a vegan version, and omit the salted shrimp.
sweet (glutinous) rice flour → cooked rice, mashed (2 tbsp). Or use plain flour; each helps the seasoning cling.
salted shrimp (saeujeot) → extra 1 tbsp fish sauce. Adds savory depth but a little less complexity.