Side dishes · Korean home cooking

Cubed radish kimchi (kkakdugi)

Name: Cubed radish kimchi (kkakdugi)
Total time: 70 min
Yield: 6
Cuisine: Korean
Ingredients: Korean radish; Fine salt; Sugar; Gochugaru; Fish sauce; Minced garlic; Fresh ginger, grated; Spring onion

Crunchy radish cubes in a simple kimchi seasoning. This small batch goes straight into the refrigerator, with clear salting and clean-container instructions.

70 min6 servings6 stepsDifficulty: Intermediate

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

6 servings

Everyday kitchen measurements

For 6 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Korean radish½ of a 1 kg radishOriginal quantity: 500 g
Substitute available
If Korean radish is unavailable

Use instead
Daikon radish

Substitute quantity
½ of a 1 kg radishReference quantity: 500 g

Use the same salting method and cut size. Daikon is softer and may release more liquid; keep refrigerated and use within 7 days.
Fine salt1½ small teaspoonsOriginal quantity: 9 g
Essential
Use fine salt for this volume. Coarse or flaky salt has a different density; do not swap spoon volumes blindly or omit the salting step.
Sugar1 small teaspoonOriginal quantity: 4 g
Optional
May be omitted. The radish will be less sweet; keep the salt and remaining ingredients unchanged.
Gochugaru2 level eating spoonsOriginal quantity: 12 g
Essential
Use Korean chilli flakes for kimchi. For a milder batch use 1 eating spoon; it will be less red and less hot.
Fish sauce1 level eating spoonOriginal quantity: 15 ml
Substitute available
If Fish sauce is unavailable

Use instead
Regular soy sauce

Substitute quantity
1 level eating spoonReference quantity: 15 ml

This changes the seafood aroma and salt balance. Keep refrigerated from preparation and use the soy-sauce version within 3 days as fresh seasoned radish, rather than keeping it for long fermentation.
Minced garlic1 small teaspoonOriginal quantity: 3 g
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.
Fresh ginger, grated¼ small teaspoonOriginal quantity: 1 g
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.
Spring onion1 stalk
Optional
May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Wash and peel the radish as needed. Cut into even cubes about 1.5 cm wide. Use a clean bowl and clean utensils; discard any damaged or spoiled parts.
Step 1
Step 2

Toss the cubes with the fine salt and sugar if using. Leave for 40 minutes, turning once halfway through, until they release liquid and bend slightly while still crisp.
Step 2
Step 3

Drain the radish, saving 2 eating spoons of its liquid in a small cup. Do not rinse away the measured salt. Chop the spring onion, mince the garlic and grate the ginger.
Step 3
Step 4

Mix the gochugaru, fish sauce, garlic, ginger and reserved radish liquid in the clean bowl. Add the radish cubes and spring onion and turn gently until coated evenly.
Step 4
Step 5

Pack into a clean food container with at least 3 cm of space above the radish. Press gently to remove large air pockets and keep the seasoning liquid with the radish. Close and refrigerate immediately at 4°C or below.
Step 5
Step 6

It can be eaten as fresh radish kimchi now. For a less sharp, lightly matured flavour, keep refrigerated for 1–3 days before serving. Use a clean utensil each time, keep the rest cold and discard the batch if you see mould or signs of spoilage.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

The 70-minute time is preparation for a fresh-tasting batch; optional refrigerator maturation takes another 1–3 days. This is not a shelf-stable preservation method. Keep at 4°C or below and use within 7 days; use the soy-sauce alternative within 3 days. Fish sauce may contain fish and shellfish ingredients. Do not leave the container at room temperature to speed it up.