Easy 20-Minute Radish Kimchi (Kkakdugi)
Radish kimchi (kkakdugi) made easy in just 20 minutes! This no-soak recipe carries the bold, authentic flavors of traditional Korean kimchi with a crisp, refreshing crunch. A secret fermentation trick ensures perfect texture and taste. Enjoy it as a banchan (side dish) with Korean BBQ, soups, and rice!
Kkakdugi is a popular Korean kimchi made with cubed radish instead of cabbage. It has a crisp texture, a bold garlicky flavor, and a subtle sweetness that gets better as it ferments.
Unlike traditional kimchi, this quick kkakdugi recipe doesn’t require soaking the radish in salt brine. Instead, everything gets mixed together right away, making it super easy for beginners. Plus, I’m sharing a little Korean secret to speed up fermentation!
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This Kkakdugi recipe is one of the easiest kimchi recipes to make at home, requiring no soaking and minimal effort. If you love quick kimchi recipes, try my green onion kimchi (pa kimchi) and non-spicy white kimchi (baek kimchi)—both packed with flavor and easy to prepare.
For another classic radish kimchi, try my ponytail radish kimchi (chonggak kimchi)! This unique variation uses a different type of Korean radish for a bold, crunchy twist. It’s one of my all-time favorite kimchis!
Why You’ll Love This Quick & Easy Radish Kimchi Recipe
- No soaking needed (Made in 20 minutes) – Just mix and let it ferment!
- Carbonated Drink Trick: A secret from Korean kitchens for faster fermentation adding subtle sweetness, balancing the spice.
- Crunchy & flavorful – Packed with authentic Korean taste.
- Pairs well with Korean BBQ, soups, and rice dishes
Best Radish for Kkakdugi: Korean Mu vs. Daikon
The best radish for kkakdugi is Korean radish (mu). It’s shorter and rounder than daikon, with a firmer texture and natural sweetness that works perfectly in kimchi.
If you can’t find Korean radish, you can use daikon as a substitute—just keep in mind that it’s slightly milder and softer in texture. Korean radish also works well in my Korean radish soup made with beef, if you like to enjoy the radish in a comfort soup.
📌 Tip: Always choose a radish that feels heavy and firm with smooth skin. Avoid soft or spongy radishes, as they won’t stay crunchy.
Key Ingredients
You’ll need just a few simple Korean pantry staples to make this recipe:
- Korean radish (Mu): Choose firm radishes with smooth skin and vibrant green tops if attached.
- Korean red pepper flakes (gochugaru): Gives the kimchi its signature red color and spice.
- Fish sauce & salted shrimp: Adds umami depth. (Use soup soy sauce for a vegetarian option!)
- Garlic & ginger: Essential aromatics for warmth and spice.
- Sugar: Slightly sweetens and aids in fermentation.
- Cooked rice: Helps with fermentation and binds the seasoning.
- Carbonated lemon-lime soda: A Korean trick to speed up fermentation and balance flavors.
Step-by-Step: How to Make Radish Kimchi (Kkakdugi)
1. Prepare the Radish: Peel the radish and cut into 1/2-inch thick disks, then halve or quarter each piece. If you prefer cubed radish kimchi, cut into 3/4-inch cubes. Place the pieces in a large mixing bowl.
2. Blend Seasoning Ingredients: In a blender, combine garlic, ginger, salted shrimp, cooked rice, and water. Blend until smooth.
3. Make Kimchi Paste: Add the gochugaru, sugar, fish sauce, and salt to the pureed mixture. Pour in the carbonated drink and mix thoroughly.
4. Toss Radish with Kimchi Paste: Add the radish pieces and green onion to the kimchi paste. Mix until evenly coated. Transfer to a clean jar or container, pressing down to remove air pockets.
Fermenting Kkakdugi
Let the radish kimchi ferment at room temperature for 2-3 days. The radish will release water, forming a flavorful brine. After this, refrigerate for another 3-5 days for the flavors to develop fully. Your kkakdugi will be a vibrant orange-red with a crisp, tangy bite. So delicious!
Storage Tips
Stored in an airtight container in the fridge, kkakdugi lasts 2-3 months. Its flavor will deepen over time, becoming more pungent. Check for freshness by looking for any signs of mold, unusual smell, or slimy texture. Aways use your senses.
Best Dishes to Pair with Kkakdugi (Korean Radish Kimchi)
Korean radish kimchi is a versatile side dish that pairs well with many Korean dishes:
- Korean BBQ: Complements rich, savory grilled meats or various bulgogi dishes.
- Soups & Stews: Adds a refreshing crunch to hearty soups like seolleongtang (ox bone soup) – my personal favorite combination! Kkakdugi kimchi pairs well with pretty much any Korean soup.
- Noodles: It goes perfectly with savory noodles like jajangmyeon (black bean noodles), but works with any Korean noodle dish.
Frequently Asked Questions (FAQ)
Q: Can I make kkakdugi without fish sauce?
A: Yes! Use Korean soup soy sauce or kelp powder for a vegetarian-friendly version.
Q: How long does radish kimchi take to ferment?
A: At room temperature, 2-3 days. In the fridge, 1-2 weeks for deeper flavor.
Q: Why is my kkakdugi too watery?
A: Fresh radishes release moisture. Stir the kimchi every few days to mix the flavors.
This recipe was originally published on January 16, 2013. Updated and republished for more information and accuracy. Please rate it and share your experience in the comments below! For more delicious recipes, subscribe to our newsletter!
Easy Radish Kimchi (Kkakdugi)
Recipe Video
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)
Equipment
- airtight glass container about 1 gallon in volume
Instructions
Prepare the radish
- 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
- 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.
- Stir in Korean chili flakes, sugar, fish sauce, and salt. Add the carbonated drink and mix everything well.
Mix radish with seasoning
- 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.
- Transfer the radish kimchi into an airtight container or glass jar for storage.
To ferment
- 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.
Love this simple recipe. Made this a twice last week. I gave the first batch to my mom since it turned out so yummy. And because it’s so easy to make, I just made another batch the next day.
So happy to hear that, Jina!
I did also made this radish kimchi twice already. Glad that you love it. Thank you so much!
Would it work to sub seltzer plus some sugar and lemon/lime for the soda (ingredients I always have)? Otherwise, I’m not a soda drinker and I’d be buying a bottle to use 2/3 cup and tossing the rest.
You can use seltzer or carbonated water with some added sugar to this radish kimchi, but do not add any citrus. hope this helps. Thanks!
Ah, I thought specifying lemon/lime soda like Sprite meant you wanted that citrus taste.
It’s more about the combination of carbonation and sweetness. The citrus flavor in the drink is very subtle and won’t affect the overall taste. Thanks and I hope your kimchi turns out well.
Am a big kimchi fan and loved this. The carbonated soda is a new kitchen hack for me, but it worked. This has fantastic flavor and crunch. I just went to a newly opened Korean restaurant in my town and, though am happy to have the restaurant, this kimchi was better. Do Korean restaurants dumb down their recipes for American tastes?
I’m glad you enjoyed the recipe! Regarding the Korean restaurant you mentioned, their authenticity might vary based on their main clientele. If most of their customers are non-Koreans, they might adjust the flavors to suit those tastes. My tip? Look for a Korean restaurant frequented by Koreans themselves. That’s the same strategy I use to find authentic spots for any world cuisine!
Hi, Holly. I’ve made this radish kimchee and it has been a hit! Your cucumber kimchee was also a crowd favorite! Just curious if it would make a difference to salt the radish before making the kimchee and if so, would I need to adjust anything else in the recipe? Thanks for your advice.
Hi Michiko
If you prefer to salt the radish beforehand, toss it with about 1/4 cup of coarse sea salt and let it sit for 1 hour. Afterwards, rinse the salt brine off with water and drain well. Skip the salt to the kimchi seasoning paste. When mixing the radish with the paste, taste it first and then add extra salt according to your preference. Hope this helps. Thanks!
Thank you so much for your quick and detailed response! I am going to try this right now. Even without salting beforehand, this is hands down my favorite recipe. Friends ask me for the recipe all the time.
Thanks,
Michiko
Hi Holly, I’m curious about the function of the Sprite other than for sweetness. Will leaving it out affect the flavour and texture?
Hi Jeanne
Adding a carbonated drink, such as Sprite, to radish is one of the many methods used to brine the vegetable. It doesn’t affect the flavor or texture negatively. Instead, it imparts a bit of sweetness to the radish as it brines.
Amei a sua história sobre o seokbakji…cheguei a sua página porque vi numa série (Hometown cha-cha-cha) e sempre que vejo as comidas dos restaurantes nestes filmes fico salivando…kkk
Se eu tivesse dinheiro com certeza realizaria meu sonho de conhecer estas iguarias…como não tenho me contento em comprar uma pitada pelo site nas lojas daqui do Brasil…
Do you add water to cover all the radish during fermentation? Or is it okay if the liquid does not cover the radish?
No, you should not cover the radish with water all the way. You will need a small amount, about 1/2 – 1 cup to wash out the remaining kimchi seasoning in the mixing bowl that you used to assemble the kimchi in. Then just pour the water over the radish kimchi.
It is in reality a great and useful piece of info.
I am glad that you just shared this helpful information with us.
Please keep us up to date like this. Thanks for sharing.
I made the radish kimchi on Monday night, the radish used is not Korean just using local radish. On the 3rd night the radish has a bitter taste, do you know why? The crunchy texture is very good just wondering why a bitter taste. Recipe has 3 cloves of garlic / small size ginger / half apple & pear / 4 stalks of spring onion & chinese parsley / Koran chilli powder / 2 tbs salt & sugar
Chinese Parsley is too strong to use in kimchi and it may cause the bitterness in the flavor. Also depends on the type of radish, some is more bitter than the other. Korean radish is somewhat sweeter than other kind.
Thanks! I will strictly follow the recipe coming Sat (your recipe) and finger cross to get the same good taste ; ))
Can I use the plum extract in this recipe? I see that you used it in your 30minute kimchi recipe and I’m very curious about the plum extract 🙂 If so, how much would I use and would I need to omit anything?
Sure you can. Use about 2 tablespoon and omit the sugar in the recipe.
Hello Holly! Im so happy you are back and feeling better! My name is aspyn, i had a question, i bought some radish kimchi and it was super crisp but i had to put it in a different container and after a day in the fridge its kind of soggy and limp. Is there a way to keep this from happening? With purchased or homade radish kimchi?
Hi Aspyn, radish kimchi doesn’t stay fresh that long unlike cabbage kimchi. However always store your kimchi in a airtight container to avoid air contact. Usually if radish kimchi gets too fermented it looses its crunch texture. If you kimchi seems going fermented fast, place egg shell (cleaned and wrapped in cotton or cheese cloth) in the kimchi. The shell will neutralize the acidity of kimchi and slow down the fermentation a little bit.
Ok i will try that thank you so much!!!!
Thank you for this recipe. How much sweet rice flour and water should I use to make this if I don’t want to use potatoe?
Mix about 3 tablespoon rice flour with 1/2 cup water and bring to boil and simmer to thicken up. Cool slightly and use about 3-4 tablespoonful of this rice glue to add to the kimchi filling.
Good article. I absolutely appreciate this site. Stick with it!
Hi Holly,
I just took your 3 part instruction on kimchi. Sitting on my counter now are two beautiful glass jars of homemade kimchi- I had extra filling and radish so I made an impromptu additional batch.
Thank you for the inspiration! I will let you know how it turns out.
Matt from Miami FL
Hi Matt
That is so awesome! Cheers to you!
I do hope you like the taste. I am sure your kimchi will ferment very well in Florida. 🙂
Thank you.
I LOVE Korean food so I’m so happy to find your site!!! My roommate in university was Korean and her mom always made us Kimchi. My absolute favourite was the radish kimchi and I can never find it in stores. So happy to have found a recipe!!!
Just wondering if the 1 tablespoon anchovy sauce is comercial fish sauce or the stock you made at home? Love your blog- just love Korean food!
It is the anchovy sauce, not the stock.
Great story… such a pity about the mocking and humiliation :-(. But you’ve gone waaay beyond all your mockers 🙂
I love radish kimchi, and I shall be trying to make it as you do. More power to you and your super blog!
Hi Holly, one of my best friend is a Korean, and she grew up in Pusan. So she would have a southern accent? I should learn to make this so i can surprise her the next time she visits 🙂
I love korean kimchi they are so delecious! That looks really delecious!
My mouth is watering from these photos! I love your story of the kimchi… lost in translation. I fascinated that the Korean language differs so much from region to region! Thanks for a cute story and delicious-looking recipe, Holly! And happy new year!
Holly-ssi,
Thanks for sharing your story about your “satori” and the kimchi recipe of course. Though my Korean is limited, I’ve also suffered humiliation for mimicking my parents “Kyongs-sang-do” dialect and not being able to pronounce certain sounds properly. I wear it as a badge of honor now though!
I find in cooking though that I have been gradually altering my tastes to prefer the sweetness in Seoul cooking more than to the full-on fishy, spicy salty flavor of my parents’ home towns. They will be visiting next week, so I will have to work on dialing back the sweet when I cook for them!
You have a beautiful website! Thanks for maintaining such a comprehensive, lovingly illustrated guide to Korean cooking!
Jane
Thank you for sharing this recipe! I love pretty much anything made with 무! My kimchi always turns out so salty, so I am curious to try your tip of using Sprite along with the salting step and see if that helps. 🙂 I have some coarse Korean sea salt, but I am not sure if it is the right kind. I would describe it as being “soft” and “feathery.” Does that sound like the right kind of salt?
Hi Erica
your salt sounds like seasalt flakes. They are good for recipes to season. You can use that for soaking to make kimchig but I would reduce the amount. Korean sea salt for Kimchi is similar to rock salt in texture and shape. Sprite helps sweeten the radish. Well ripen and fermented radish kimchi is the best of all!
Hi Holly, thanks so much for the feedback! I hope I have an opportunity to try this recipe soon. 🙂
Looks delish! I love radish, and this looks nice and spicy! Fun story about your accent – thanks for sharing it.
전 한국에 사는데도 김치 만드는거 전혀 못하고
먹는거만 잘하거든요 ^^
김치 맛있어요 만드는건 너무 복잡하고 어려워요