20-Minute Radish Kimchi, or Kkakdugi

Radish kimchi (kkakdugi) made direct in just 20 minutes! This no-soak, naturally vegan Korean banchan has bold, refreshing flavor and a crisp bite. An unfussy fermentation trick gives you steady texture every time.

Radish kimchi (kkakdugi) has always been one of our favorite kimchi to make because it’s so crunchy, refreshing, and direct to prepare. Those little cubes of radish have a sweet, crisp bite that only gets better as they ferment.

And unlike many old-style recipes that require soaking the radish in salt water, our version skips that step entirely, making this one of the easiest kimchi recipes to prep at home.

It takes just 20 minutes of hands-on work, yet the result is a crisp, bold, truly satisfying kkakdugi you can pair with Korean BBQ, soups, or an unfussy bowl of rice. If you like comparing different kimchi styles, this one tastes completely different from the classic napa cabbage kimchi version most people know.

And if you enjoy keeping kitchen-made kimchi in your fridge, you can browse our lineup of old-style Korean kimchi recipes for more ideas.

Featured Review

“Love this unfussy recipe. Made this a twice last week. We gave the first batch to our mom since it turned out so tasty. And because it’s so direct to cook, we just made another batch the next day.”

Jina

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A Peek at the Key Ingredients

A note on essential ingredients:

• Radish: We love using Korean radish (mu) for its firm texture and natural sweetness, which holds up beautifully in the spicy marinade. When we lived in the U.S., we often had to use daikon radish instead—it’s a bit milder and softer, but still works well in a pinch.
• Cabonated Drink: We always use Sprite (lemon-lime soda) in our kkakdugi, a trick we picked up from Korean soup restaurants that serve radish kimchi as a side. The carbonation works like a magic boost—it lightly breaks down the radish texture, adding a subtle sweetness and creating that signature refreshing taste that sets great kkakdugi apart.
• Gochugaru: Korean chili flakes are a must—don’t substitute with regular chili flakes because they’re completely different. Look for coarse Korean chili flakes, not the fine powder; the coarse flakes are steady for kimchi and banchan, while the fine powder is better for making gochujang (chili paste).
• Cooked rice: Many kimchi recipes use a bit of starch to feed good bacteria and aid fermentation. We always use any type of cooked white rice (no brown rice). You can even substitute with plain mashed potatoes if needed—it still helps develop that tangy, complex flavor during fermentation.

Step-by-Step: How to Make Radish Kimchi (Kkakdugi)

You’ll find all the detailed fermentation and storage instructions in the recipe card below.

Step 1: Peel and slice the radish into ½-inch thick disks or cubes (depending on your preference). Place the pieces in a large mixing bowl.

Step 2: In a blender, combine garlic, ginger, salted shrimp, cooked rice, and water. Blend until smooth.

Step 3: Add gochugaru, sugar, fish sauce, and salt to the puree. Pour in the carbonated drink and mix until thoroughly combined.

Step 4: Pour the kimchi paste over the radish and green onion. Toss everything together until the radish is well-coated, then pack it into a clean jar or airtight container.

Fermenting and Storing Kkakdugi

Before fermentation After a week of fermentation

After packing your radish kimchi, let it ferment at room temperature for a couple of days, then move it to the fridge to finish. It should be ready to enjoy in a few days. We always check for that steady balance of tanginess and crunch!

Classic Korean Soups That Pair Perfectly With Kkakdugi

Kkakdugi shines with unfussy, cozy Korean soups. It’s especially good with seolleongtang, the mild ox bone soup — the clean broth and crunchy kimchi are a classic pair in Korean homes. It also works beautifully with galbitang, a light and savory short-rib soup, where the radish adds just the right pop of flavor.

Any comforting Korean meal with rice or noodles will welcome a scoop of kkakdugi on the side, but these two soups are the most old-style matches.

• Yield: 9
• Prep: 20 minutes
• Total: 20 minutes

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)

Method

1. To 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.
2. To 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.
3. 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.
4. 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!