Cubed Radish Kimchi (Spicy Kkakdugi)

Contributor: Carla Bayot
Prep Time
Cook Time 
Total Time
15 mins
  • 3 daikon radish
  • 2 green onions
  • 1 tbsp minced garlic
  • 2 tbsp gochujang (pepper paste)
  • 1/4 cup gochugaru (pepper flakes)
  • 3 tbsp white vinegar
  • 2 tbsp coarse sea salt
  1. Peel and dice daikon radish into 1/2 inch cubes.
  2. Place diced radishes in a large bowl.
  3. In a separate bowl, mix the salt, vinegar, green onions, gochujang, gochugaru, and garlic together.
  4. Using a plastic kitchen glove, to ensure your hand do not sting), mix the sauce combination with the diced radishes until all pieces are coated in red.
  5. Place radishes in a closed container.
  6. Leave the container out at room temperature overnight.
  7. Refrigerate after leaving it out overnight.

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