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Home / Cuisine / Asian / Kkakdugi (Radish Kimchi)

Kkakdugi (Radish Kimchi)

By: 👩‍🦳 Linda · Published: 🖨 February 25, 2010 · Updated: 💻September 22, 2020 · 🗨 10 Comments

Recipe ▼

Kkakdugi (Radish Kimchi) is a variety of kimchi made with Korean radish. It is a deliciously spicy and crunchy condiment eaten with steamed rice.

Kkakdugi (Radish Kimchi) is a variety of kimchi made with Korean radish. It is a deliciously spicy and crunchy condiment eaten with steamed rice. | RotiNRice.com

Kkakdugi (Radish Kimchi) is a variety of kimchi made with Korean radish. It has all the ingredients of the popular Napa cabbage kimchi but Korean radish is used instead of the cabbage. This deliciously spicy and crunchy condiment is best eaten with rice and soup.

Different Kinds of Kimchi

Kkakdugi is not as easily available in stores as Napa Cabbage Kimchi. I came across this recipe from the cookbook Discovering Korean Cuisine . There are several types of kimchi recipes in there. To date, I have tried three – Napa Cabbage Kimchi (Poggi Kimchi), Stuffed Oi Kimchi (Cucumber Kimchi) and Kkakdugi and they are all very good. I keep going back to the Kkakdugi recipe as I like the crunchy texture of the Korean radish.

Kkakdugi (Radish Kimchi) is a variety of kimchi made with Korean radish. It is a deliciously spicy and crunchy condiment eaten with steamed rice. | RotiNRice.com

Specialty Ingredients Needed to Make Kkakdugi

Some specialty ingredients are required to make this kimchi. These are available at most Korean grocery stores. The first is the radish itself. Korean radish is oval in shape with a green tip. It has a firm, crunchy texture similar to that of daikon but is sweeter and whiter in color.

Kkakdugi (Radish Kimchi) is a variety of kimchi made with Korean radish. It is a deliciously spicy and crunchy condiment eaten with steamed rice. | RotiNRice.com Kkakdugi (Radish Kimchi) is a variety of kimchi made with Korean radish. It is a deliciously spicy and crunchy condiment eaten with steamed rice. | RotiNRice.com

Gochugaru (Korean chili pepper flakes) is a finely ground, vibrant red chili pepper. It usually comes in one pound or larger bags. Unfortunately, regular chili pepper flakes is not a good substitute for gochugaru.

Sauejeot (Korean salted shrimp) are sold in jars. Ground or finely chopped salted shrimp gives the kimchi a slightly umami flavor. If it cannot be found in your area, a tablespoon of fish sauce may be used as a substitute.

The recipe below was adapted from the cookbook Discovering Korean Cuisine.

Similar Tools Used in Making This Stuffed Cucumber Kimchi

This post contains affiliate links. Please read my disclosure policy here.

Glasslock Food-Storage Container with Locking Lids, 17oz, 6 piece set Including Lids
Cuisipro Stainless Steel Measuring Cup and Spoon Set
Disposable Food Prep Gloves – 500 Pieces

Kkakdugi (Radish Kimchi) is a variety of kimchi made with Korean radish. It is a deliciously spicy and crunchy condiment eaten with steamed rice. | RotiNRice.com
5 from 1 vote

Kkakdugi (Radish Kimchi)

Kkakdugi (Radish Kimchi) is a variety of kimchi made with Korean radish. It is a deliciously spicy and crunchy condiment eaten with steamed rice.
Author : Linda Ooi
Course : Side Dish
Cuisine : Korean
Print Recipe Pin Recipe Rate this Recipe
Prep Time 20 mins
Cook Time 2 mins
Total Time 22 mins
Servings : 16
Calories : 25kcal

Ingredients
  

  • 1 medim Korean radish (about 2 lbs/900g)
  • 2 tbsp kosher salt / coarse salt
  • ½ tsp sugar
  • 2 tbsp glutinous rice flour
  • 5 Chinese chives (trimmed and cut into 1½ inch pieces)

For the sauce

  • 1/3 cup Korean red pepper powder / gochugaru (33g)
  • ½ inch ginger (minced) (15g)
  • 5 cloves garlic (minced)
  • 1 tbsp Korean salted shrimp / sauejeot (minced) or fish sauce

Instructions
 

  • Peel radish and cut into ¾ inch cubes. Put in a large bowl, sprinkled with salt and sugar. Mix well and leave at room temperature for about 4 hours.
  • In a small pot, add ½ cup (120ml) water with 2 tablespoon glutinous rice flour. Keep stirring as the water heats up and the mixture thickens. When it reaches pancake batter consistency, turn off heat. Set aside to cool.
    Kkakdugi (Radish Kimchi)-8
  • Prepare the sauce by combining all the sauce ingredients and and ½ cup (120ml) glutinous rice paste (from Step 2) in a large bowl.
  • Drain radish. Pour sauce over radish and mix well. Add Chinese chives and continue to mix until well combined.
    Kkakdugi (Radish Kimchi)-9
  • Store in an air tight container in the refrigerator.

Notes

Kkakdugi can be eaten right away or allowed to ferment in the container. It can be kept up to 4 weeks in the refrigerator.

Nutrition

Calories: 25kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

If you like Napa Cabbage Kimchi, you will surely enjoy this crunchy Kkakdugi. Do give it a try.

Kkakdugi (Radish Kimchi) is a variety of kimchi made with Korean radish. It is a deliciously spicy and crunchy condiment eaten with steamed rice. | RotiNRice.com

Kkakdugi (Radish Kimchi) is a variety of kimchi made with Korean radish. It is a deliciously spicy and crunchy condiment eaten with steamed rice. | RotiNRice.com

NOTE: This post was updated on September 6th, 2014 with new write-up and pictures.

Enjoy…..and have a wonderful day! 😎


Categories: 🗂 Asian, Pickles, Side Dish, Vegetables Tags: 📋 condiment, kimchi, Korean

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Comments

  1. Anncoo says

    February 26, 2010 at 4:54 am

    My hubby and I love kimchi. This is beautiful!

    Reply
  2. Biren says

    February 26, 2010 at 4:58 am

    Anncoo – Thank you! We love kimchi too! It makes the meal more appetizing.

    Reply
  3. 5 Star Foodie says

    February 26, 2010 at 5:23 am

    Something I've never made and would really love to! Sounds super delicious!

    Reply
  4. denise @ quickies on the dinner table says

    February 26, 2010 at 6:43 am

    Can't get enough of kimchi – tastes wonderful, is something I can eat without worrying about my figure, plus it's full of beneficial enzymes. Thanks for sharing 🙂

    Reply
  5. A 2 Z Vegetarian Cuisine says

    February 26, 2010 at 9:49 pm

    Wow..never had raddish pickle…looks nice..

    Reply
  6. MaryMoh says

    February 27, 2010 at 7:12 am

    Yes, kimchi! I love kimchi but I still prefer the cabbage kimchi. I've just cooked kimchi chicken yesterday…yum…really delicious.

    Reply
  7. Biren says

    February 27, 2010 at 4:36 pm

    5 Star Foodie – Korean radish is really nice and crunchy. Do give it a try.

    denise@quickies on the dinner table – That is so true…..something we can indulge in and not worry about the middle 🙂

    A2Z Vegetarian Cuisine – It is very appetizing!

    MaryMoh – I like the cabbage kimchi too! Your kimchi chicken must be really tasty…yum!

    Reply
  8. Spoon and Chopsticks says

    July 28, 2010 at 12:58 pm

    I wanted to make this. I made cabbage kimchi the other day. It was delicious.

    I'd like to share with you my recipe:
    http://spoon-and-chopsticks.blogspot.com/2010/07/how-to-make-kimchi-easy-homemade-style.html

    Reply
  9. DongXing says

    September 1, 2011 at 8:14 am

    5 stars
    Just wanted to say I made this at the weekend and they turned out to be delicious! We have been enjoying it with plain white rice and pan fried beef slices, adding it to our instant korean kimchi soupy noodles or just eating it on the side with our salad. I shall look forward to making the korean soup with it, if there is any left!

    Reply
    • Biren says

      September 1, 2011 at 11:11 pm

      Glad to hear the recipe worked out well for you. I have not made this in a while and I really should make some soon. I like the crunchy texture of the radish. Kimchi really goes well with beef. I need to make some bulgogi as well. 🙂

      Reply

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My grace is sufficient for thee…
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Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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