The Joy of Kkakdugi
If baechu-kimchi (cabbage kimchi) is Korea's everyday staple, kkakdugi is its perfect companion. These crunchy cubes of fermented radish have a clean, sharp flavour that cuts through rich soups and stews beautifully.
I first fell in love with kkakdugi eating it alongside seolleongtang – milky ox bone soup – at a Korean restaurant. The contrast was revelatory. Now I always keep a jar in my fridge.
What You'll Need
- 1kg Korean radish (mu) or daikon, cut into 2cm cubes
- 2 tablespoons sea salt
- 1 tablespoon sugar
- 3 tablespoons gochugaru
- 3 tablespoons fish sauce
- 4 cloves garlic, minced
- 1cm ginger, grated
- 4 spring onions, cut into 2cm pieces
The Method
1. Salt the radish: Toss radish cubes with salt and sugar. Leave for 30 minutes – the radish will release water and soften slightly while staying crunchy.
2. Make the paste: Mix gochugaru, fish sauce, garlic, and ginger into a paste.
3. Combine: Drain any excess liquid from the radish (save it – you can add it back if needed). Toss radish with the paste and spring onions until evenly coated.
4. Pack: Transfer to clean jars, pressing down firmly. Leave some headspace.
5. Ferment: Leave at room temperature for 1-2 days, then refrigerate. Ready to eat after 3-4 days, but improves with time.
Tips for Perfect Kkakdugi
- Choose the right radish: Korean radish (mu) is sweeter and denser than Japanese daikon. If using daikon, it'll be slightly softer.
- Cube size matters: 2cm cubes are traditional – big enough to stay crunchy, small enough to eat in one bite.
- Don't over-salt: The radish should wilt slightly but not become soft.
- Save the liquid: If your kkakdugi seems dry, add back some of the salting liquid.
Serving Suggestions
Kkakdugi is traditionally served with:
- Seolleongtang (ox bone soup)
- Samgyetang (ginseng chicken soup)
- Galbitang (short rib soup)
- Any rich, meaty Korean soup
The crunchy texture and sharp flavour provide contrast to creamy, fatty broths. But honestly, it's good with anything – I eat it with rice, on noodles, even in sandwiches.
Storage
Refrigerated kkakdugi keeps for months. It becomes softer and more sour over time – older kkakdugi is excellent in stews.
