Maangchi’s Diced Radish Kimchi (Kkakdugi)
Updated Nov. 26, 2024
- Total Time
- 45 minutes, plus at least 1 hour marinating
- Prep Time
- 25 minutes
- Cook Time
- 20 minutes, plus at least 1 hour marinating
- Rating
- Comments
- Read comments
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Ingredients
- 5pounds Korean radish or daikon, peeled and cut into ¾-inch dice
- 3tablespoons kosher salt
- 3tablespoons sugar
- 10scallions, chopped
- 7garlic cloves, minced
- 2teaspoons minced peeled ginger
- 1cup coarse gochugaru (Korean hot pepper flakes), or to taste
- ⅓cup fish sauce or ½ cup soup soy sauce (see Tip)
- 2tablespoons sauejeot (salty fermented shrimp), chopped (optional)
Nutritional analysis per serving (28 servings)
25 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 307 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a very large bowl, combine the radish, salt and sugar and mix by hand. Let stand for 1 hour, tossing every 20 minutes to distribute the salt evenly.
- Step 2
Place a strainer over another bowl and drain the radishes. Reserve ½ cup of the brine and discard the rest.
- Step 3
Put the radishes back in the bowl and add the scallions, garlic, ginger, gochugaru, fish sauce, sauejeot (if using) and reserved brine. Mix together by hand until well incorporated. (Wear disposable gloves, if you like.) Transfer to one or more glass jars or airtight containers. Press down on the kimchi so it’s well packed and no air can get inside, then put the lid on the container.
- Step 4
You can serve the kimchi right away or let it ferment. To ferment the kimchi, store it at cool room temperature for 1 or 2 days, until it smells and tastes sour. After a day, there will be quite a bit of liquid in the jar or container. When you open the jar, the mixture may be bubbling. Press down on the kimchi so that it’s submerged in brine, cover and refrigerate. The kimchi will continue to ferment in the refrigerator and become more sour. You can enjoy it at every stage. Whenever you remove kimchi from the jar, be sure to press down on the remaining kimchi with a spoon to prevent it from being exposed to air.
- Soup soy sauce is much stronger, saltier and lighter in color than the soy sauce most Westerners are familiar with, and is available at Korean markets.
Private Notes
Comments
My wife (a first gen American from Korea) and I (a 1.5 gen American from Korea) have been following Maangchi on YT and cooking her recipes since 2007. This recipe, like every other we’ve ever tried, tastes like home. So glad to see Maangchi in the NYT.
Just made this - absolutely delicious. Highly recommended.
Fantastic way to preserve lots of radishes from the CSA. Found I needed to add all the brine to keep the radishes submerged. Only fermented on the counter about 6 hours because my husband asked me to put it away haha, it's a strong smell. Delicious eaten as a side dish on its own, but I ate it over rice with some egg.
I have a large extra bunch of plain old American round skinned radishes, golf ball sized. I don’t have a ton of uses for radishes, but I do love Korean radish kimchi. Can I use my existing radishes in a similar way, or are they just not suited for it? Any tips?
Is it okay to throw my csa Napa cabbage in as well??
What size jar do you use with this recipe?