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Easy Radish Kimchi (Kkakdugi)

Korean radish kimchi (kkakdugi) made easy in just 20 minutes! This crunchy, flavorful, no-soak recipe delivers bold, authentic kimchi flavor with a crisp texture. A quick fermentation trick enhances the taste, making it the perfect banchan (side dish) for BBQ, soups, and rice.

Prep Time
20 mins
Total Time
20 mins
Servings: 9
Calories: 25 kcal
Course: Side Dish
Cuisine: Korean

Ingredients

  • 2 3/4 lb (1.3 kg) Korean radish or daikon radish
  • 3-4 stalks green onion chopped
For kkakdugi seasoning paste
  • 10 cloves garlic
  • 1 inch ginger peeled and roughly chopped
  • 2 tbsp cooked white rice
  • 1 1/2 tbsp Salted shrimp
  • 1/4 cup (60 ml) water
  • 6 tbsp Korean chili flakes (gochugaru)
  • 1 tbsp sugar
  • 3 tbsp Korean anchovy sauce
  • 2 tsp kosher salt
  • 2/3 cup (160 ml) carbonated soda (lemon-lime flavor)

Instructions

Prepare the radish
    Cup of Yum
  1. If your radish is fresh and the skin is smooth, peel it lightly. For thicker skin, peel it off entirely. Cut the radish into 1/2-inch thick disks and then quarter each disk. (Alternately you can cut into 1-inch cubes) Place the radish pieces in a large mixing bowl and set it aside.
Make kkakdugi seasoning paste
  1. In a blender or food processor, combine garlic, ginger, salted shrimp, cooked white rice, and 1/4 cup of water. Blend until the mixture forms a smooth, slightly runny paste. Transfer the paste to a mixing bowl.
  2. Stir in Korean chili flakes, sugar, fish sauce, and salt. Add the carbonated drink and mix everything well.
Mix radish with seasoning
  1. Add green onion to the bowl with the radish. Pour the seasoning paste over the radish and onion mixture, mixing well to ensure all pieces are evenly coated. The seasoning may seem excessive, but it will distribute more evenly as the radish ferments.
  2. Transfer the radish kimchi into an airtight container or glass jar for storage.
To ferment
  1. Let the kimchi sit at room temperature for 2-3 days, depending on the room temperature. You'll notice gas bubbles forming on the surface. As it ferments, the radish will release excess water, diluting the seasoning slightly — this is a positive sign! After 3 days, stir the mixture well and then move it to the refrigerator. Let it continue fermenting for another 3-5 days. By the end of this period, your homemade kimchi should have a bright orange-red hue, a refreshing and slightly sour taste, and retain a crisp, crunchy texture.

Nutrition Information

Calories 25kcal (1%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 0.1g (0%) Saturated Fat 0.04g (0%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.02g Sodium 29mg (1%) Potassium 315mg (9%) Fiber 2g (8%) Sugar 3g (6%) Vitamin C 30mg (33%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 25

% Daily Value*

Calories 25kcal 1%
Carbohydrates 6g 2%
Protein 1g 2%
Fat 0.1g 0%
Saturated Fat 0.04g 0%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.02g 0%
Sodium 29mg 1%
Potassium 315mg 7%
Fiber 2g 8%
Sugar 3g 6%
Vitamin C 30mg 33%
Calcium 37mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.