This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Spicy Radish Kimchi Recipe!
Do you have a favorite type of kimchi? Korean cuisine features many many different types of kimchi. In addition to napa cabbage kimchi, many people name radish kimchi as one of their favorites.
Radishes are wonderfully suited to making kimchi and their crunchy texture gives you such a satisfying bite!
Here I will share with you a super easy and spicy recipe for this very common kind of kimchi which you will absolutely love!
What is Kkakdugi?
This recipe is for kkakdugi kimchi. Kkakdugi kimchi features radishes which have been diced into cubes. There are varieties of kimchi with radishes that have been shredded, but those are not considered kkakdugi.
Why You Will Love This Recipe!
You will LOVE this radish kimchi recipe because:
- This wonderful delicious kimchi makes a perfect side dish and can be ready in about 1 hour.
- There's no fermentation required and no super fancy ingredients needed. For example, I used daikon radish, which many grocery stores carry, for this recipe. However by all means use fresh Korean radish, called mu, if you can find them.
- It's so easy to make this kimchi! This is a perfect introduction to those who have never made kimchi before.
- This kimchi is delightfully spicy! You can tone it down if you want by decreasing the amount of Korean red pepper flakes you use. However, I'm firmly TEAM SPICY and I encourage you to scratch that spicy taste food itch with a SPICY KIMCHI!
So let's have fun making this spicy cubed radish kimchi, called kkakdugi!
🥘 Ingredients
Here are the ingredients that you will need for this delicious homemade kimchi!
- Daikon radish (or Korean white radish known as mu)
- Coarse salt
- Green onions
- Ginger
- Garlic
- Gochugaru (Korean red pepper flakes or powder)
- Asian pear (can sub sugar)
- Fish sauce (can sub soy sauce to make this vegetarian)
- Cold water
I used daikon radish for this recipe, which may be easier to find than Korean radishes. If you'd like to make a Korean radish kimchi, then look for Korean radishes which you should be able to find at your local Korean markets.
So now I'll show you step by step how easy it is to make this delicious spicy radish kimchi recipe!
🔪 Instructions
Peel and cut the radish into bite sized cubes. It's easiest to do this by cutting the radish into discs, and then cutting the discs into radish cubes.
Place the cubed pieces of radish in a large bowl and add the coarse salt. Toss to coat the radishes with the salt. Leave at room temperature for around 40 minutes to allow the radish to release its juices. Stir it a couple of times during this time. At the end of the 40 minutes, drain the radish and discard the juices.
During the waiting time, make the spicy paste. Combine the minced ginger and garlic, gochugaru (Korean red pepper flakes), water, Asian pear (or sugar), and fish sauce. Set aside until the radish is ready.
By the way, using a food processor makes easy work of mincing the garlic, ginger, and Asian pear.
Combine the drained radish with the spicy paste. Then stir in the sliced green onions. Taste and if you like it sweeter, feel free to add a little more sugar.
Your delicious radish kimchi is ready to eat right away, or refrigerate for a few hours in a glass jar and then enjoy!
Suggestions For Serving
Enjoy your mouthwatering spicy kimchi as the perfect side dish to Korean main dishes such as galbi or Korean fried chicken.
Of course be sure to serve some steamed rice, and practice your chopstick skills with your fave pair of chopsticks.
MASHITA! (IT'S DELICIOUS...IN KOREAN!)
FAQ
Radishes such as the cherry belle radish which is typically sold in US grocery stores, are not suitable for this kimchi. It's best to use either daikon radish or the Korean radish called mu for this radish kimchi.
Store this spicy radish kimchi in an airtight container. A glass jar is perfect for this!
If you would like to ferment this radish kimchi, store it in an airtight container at room temperature for a couple of days. Be sure to press the radishes down with a spoon so that you get rid of the air pockets.
Some Other Delicious Recipes You May Enjoy!
Here are some other delicious Korean recipes you may enjoy:
Join Me On A Fun Food Journey!
If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.
Cheers!
Grace
Spicy Radish Kimchi Recipe
Equipment
- Food Processor helps make mincing the garlic, ginger, and Asian pear much easier!
Ingredients
- 1 lb daikon radish can also use Korean white radish called mu
- ½ tablespoon coarse salt
- 1 each green onion sliced
Spicy Paste Ingredients
- 1 inch ginger peeled and minced
- 6 cloves garlic peeled and minced
- 2.5 tablespoon gochugaru Korean red pepper powder/flakes
- ¼ cup Asian pear minced or pureed; can sub 1 ts sugar
- 1.5 tablespoon fish sauce can sub soy sauce to make this vegetarian
- 2 tablespoon water
Instructions
- Peel and cut the radish into bite sized cubes. It's easiest to do this by cutting the radish into discs, and then cutting the discs into cubes.
- Place the cubed pieces of radish in a large bowl and add the coarse salt. Toss to coat the radishes with the salt. Leave at room temperature for around 40 minutes to allow the radish to release its juices. Stir it a couple of times during this time. At the end of the 40 minutes, drain the radish and discard the juices.
- During the waiting time, make the spicy paste. Combine the minced ginger and garlic, gochugaru (Korean red pepper flakes), water, Asian pear (or sugar), and fish sauce. Set aside until the radish is ready.
- Combine the drained radish with the spicy paste. Then stir in the sliced green onions. Taste and if you like it sweeter, feel free to add a little more sugar.
- Your delicious radish kimchi is ready to eat right away, or refrigerate for a few hours in a glass jar and then enjoy!
Leave a Reply