Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Kkakdugi (Cubed Radish Kimchi)
Crisp cubes of Korean radish tossed in a bright chili seasoning — the crunchy, refreshing kimchi that partners soups and grilled meats.
Source
Recipe by Korean home kitchens · 🏺 Traditional
Korean home-style / 한국 가정식 — A cubed-radish kimchi documented since the late Joseon period; by tradition its creation is credited to the royal kitchen, where a princess is said to have first served diced radish kimchi. It remains a staple side, especially loved alongside ox-bone soups like seolleongtang.
Watch it being made · 3 videos
⏱ 60 min🍽 12 servings🔥 35 kcal🇰🇷 South Korea🌶️🌶️
Gluten-freeDairy-free
Steps
Cut the radish into bite-size 2 cm cubes as even as you can, so they salt and ferment at the same rate.
Toss the cubes with the salt and sugar and leave 30 minutes, turning once, until they release liquid and lose their raw stiffness.
💡 Don't rinse afterward — pour off most of the liquid but keep a few spoonfuls; that brine seasons the paste.
Add the gochugaru first and mix until the cubes glow red — a head start lets the color set.
Fold in the garlic, ginger, salted shrimp, fish sauce and green onions until everything is evenly coated.
Pack into a jar, press down so brine rises over the top, and leave at room temperature 1 day before chilling.
💡 Tips
- Winter radish is denser and sweeter and makes the crispest kkakdugi.
- A day or two in the fridge lets the flavor round out; it keeps for weeks and only gets tangier.
You might also like
Share this recipe
Made this? Share a photo in Showcase.
Share your creation →