Easy Kkakdugi (Crispy Radish Kimchi) — No Glutinous Rice Paste Needed

Today, I’m sharing one of my favorite kimchi recipes: a simple, clean, and crunchy kkakdugi made without glutinous rice paste. This is the fourth recipe in my kimchi series, and it’s one I’ve been eager to introduce.

When I got married at 23—long before recipe videos and food blogs were everywhere—I learned how to make kimchi the old-fashioned way: by reading whatever cookbooks I could find and experimenting in the kitchen. I still remember making kkakdugi at 24, without glutinous rice paste and without salted shrimp, and being shocked at how delicious it turned out. I honestly thought I had discovered a secret! (I still laugh about it.)

Over time, my kkakdugi recipe evolved. These days, I add a little salted shrimp for depth, but I still skip the rice paste. The result is crisp, refreshing, lightly spicy radish kimchi that stays clean and crunchy during fermentation.

If you want an easy, beginner-friendly kkakdugi that always turns out great, this is the one.

Ingredients:

• 2 small radishes (about 2 kg after trimming)

• 8 green onions, chopped

• 1/2 cup coarse salt

• 2/3 cup red chili powder (gochugaru)

• 3 tablespoons minced garlic

• 1/2 tablespoon minced ginger

• 2 tablespoons salted shrimp (saeujeot)

• 2 tablespoons anchovy fish sauce (or substitute kanari fish sauce)

• 3 tablespoons sugar

Measurements use tablespoons and a 180 ml paper cup.

After mixing, adjust seasoning to taste.

If kkakdugi becomes slimy after fermentation, it’s due to juice from the green onions. To prevent this, soak chopped green onions in cold water before adding.

Before You Start: Tips for Perfect Texture

• Don’t rinse the salted radish. This helps preserve its crunch.

• To prevent sliminess, soak chopped green onions in cold water while the radish is salting.

• Smaller cubes = more crunch. This recipe intentionally uses slightly smaller cubes than classic kkakdugi.

Instructions:

1. Clean the radish surface with a clean brush to remove dirt. Use a peeler to remove any dirty spots. Cut off the radish ends and roots.

   
   
   

2. Cut the radish into 2 cm thick chunks, then slice into about 0.5 cm thick cubes (smaller than usual kkakdugi size).

   
   
   

3. Put the sliced radish in a large bowl, sprinkle 1/2 cup coarse salt evenly, and mix well. Let it sit and salt for 40 minutes, stirring once halfway (after 20 minutes) to ensure even salting.

   
   
   

4. After 40 minutes, do NOT rinse the radish. Drain it in a colander for about 5 minutes, then transfer to a large bowl.

   
   
   

5. While draining, chop the green onions into 2 cm lengths. If the white part is thick, cut it in half lengthwise before chopping.

   
   
   

Tip: To prevent sliminess from green onion juice, soak chopped green onions in cold water during the 40-minute salting.

6. Add 2/3 cup red chili powder to the salted radish and rub it in with your hands so the chili powder water is well absorbed.
   
   
   

Add chopped green onions, 2 tablespoons salted shrimp, 3 tablespoons sugar, 2 tablespoons anchovy fish sauce, 3 tablespoons minced garlic, and 1/2 tablespoon minced ginger. Mix everything evenly.

Taste and adjust seasoning: add more fish sauce or salt if bland, add more sugar if not sweet enough.

If you dislike visible pieces of salted shrimp, finely chop it before adding.

The finished kkakdugi is delicious eaten fresh because radishes are sweet these days, but it’s also good after fermenting for a day or two.

Try making this easy kkakdugi without glutinous rice paste while radishes are tasty now!

Have a happy day and good luck!

Why You’ll Love This Recipe

• No rice paste = cleaner, lighter flavor

• Radish stays extra crunchy

• Beginner-friendly

• Quick to prepare

• Naturally refreshing with a gentle tang

Try making this easy kkakdugi while radishes are in season — you’ll love how simple and tasty it is.

Have a happy day and good luck in the kitchen!