00 Ggakdugi.jpg

Ggakdugi (Radish Cube) Kimchi

This recipe is one of my absolute favourite kimchis. It is tangy, crunchy and wholesome!


1/2 to 1 large Korean radish (mu)*
1 heaped tbs kimchi salt
1 heaped tbs raw sugar

3 tbs kimchi chili powder (gochu garu)
1 tbs plum syrup (meshil cheong)
1 tbs salted krill (se-u jeot)
1 tbs minced garlic
2 tbs glutinous rice thickener**
2 tsp fish sauce

* Korean radish is a very plump version of daikon. Daikon can be substituted if Korean radish is not available.
** See introduction for this recipe.


1. Peel radish and then remove the leaf end.
01 Peel Radish.jpg

2. Slice radish into 2.5 cm (1 in.) rounds, and then into 2.5 cm (1 in.) cubes.
02a Cut Radish.jpg

02b Cut Radish.jpg

02c Cut Radish.jpg

02d Cut Radish.jpg

3. Move radish cubes to a mixing bowl. Add 1 heaped tbs coarse kimchi sea salt and 1 tbs raw sugar. Mix and leave to sit for 1/2 hr.
03a Salt Radish.jpg

03b Sugar Radish.jpg

03d Sitting Radish.jpg

4. After 1/2 hr, pour liquid off and drain radish cubes in a colander for approx 10 minutes. DO NOT RINSE OR WASH.
04a Drain Radish.jpg

04b Drain Radish.jpg

5. Return cubes to the mixing bowl and add 3 tbs chili powder. Mix well.
05a Chili Radish.jpg

05b Chili Radish.jpg

05c Chili Radish.jpg

6. Add 1 tbs salted krill, 2 tsp fish sauce, 1 tbs plum syrup, 1 tbs minced garlic. Mix well.
06 Seu Jeot Radish.jpg

07 Fish Sauce Radish.jpg

08 Maeshil Cheong Radish.jpg

09 Minced Garlic Radish.jpg

7. Add 2 tbs glutinous rice thickener. Mix well, until all the radish is glossy.
10 Rice Thickener Radish.jpg

8. Move to a storage container (approx 2.3 L or 1/2 gal.). Leave to sit, covered, at room temperature for 1-3 days (shorter in spring-summer, longer in autumn-winter) until a fermentation can be smelled and tasted in the radish. Liquid will also begin to accumulate in the container.
11 Store Radish.jpg

9. When radish smells and tastes fermented, refrigerate and enjoy!
12 Ggakdugi Radish.jpg

Ggakdugi is an excellent side dish to serve with savoury meals, grilled fish and chicken. I enjoy it by itself with cooked rice, or even as a side dish with omelette or scrambled eggs for breakfast! Ggakdugi will continue to ferment in the fridge, yellowing as it ages and increasing in fermentation funk factor. It can be kept, refrigerated, for 4-6 months but ours never lasts that long!

Try it today!
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