How to Make Small Batch Radish Kimchi (Kkakdugi)

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kkadugi

Hey, it’s Emily again, adding radish kimchi to your Korean side dish repertoire. It’s crunchy, fresh, and often found as a side dish at Korean restaurants that specialize in stews. I began my journey with radish kimchi because of my one friend who loves kkakdugi. Unfortunately, I’m still horrible at saying it after intense minutes of continuous, grueling practice, so you’ll have better luck learning the pronunciation from a YouTube video. Nevertheless, the eating part is way more important than the saying it part. So, after I perfected my cabbage kimchi, I was ready to conquer the next side dish beast: radish kimchi.

Because I subjected my friend to extensive kimchi experimentation, I’ve finally nailed down a recipe we both love. Disclaimer: I’m rashly assuming that all Koreans know what good Korean kimchi tastes like. My friend is Korean and grew up eating his mom’s kkakdugi, so I’m going to exploit his heritage as validation – this rendition is both authentic and tasty! Again, I’ve taken inspiration from Maangchi’s and Korean Bapsang’s recipe and adapted the quantity from 5 lbs of radish to 1 lb, something a little more realistic for my tiny self.

  • kkadugi ingredients
  • cubed radish
  • chopped up radish ingredients
  • mixed ingredients
  • radish container

Link to ingredient explanations

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