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[Radish Kimchi] Kkakdugi Recipe 🧊 The Crunchiest Vegan Side Dish! (No Fish Sauce, 30-Min Prep)

Make the crunchiest Vegan Kkakdugi (Radish Kimchi) at home! A simple, authentic recipe without fish sauce using pear juice for natural sweetness. Read
헬시라이프
헬시라이프0 mins read

Looking for a crunchy, spicy, and vegan side dish? Try Kkakdugi (Cubed Radish Kimchi)! Here is a simple, authentic recipe without fish sauce using fruit for natural sweetness. Learn how to choose the right radish and the secret to keeping it crunchy for weeks!

If you love the spicy taste of Kimchi but prefer a crunchier texture, Kkakdugi (Cubed Radish Kimchi) is your soulmate! It pairs perfectly with soups, ramyeon, or even just plain rice. 🍚

While traditional Kkakdugi uses shrimp paste or fish sauce, I have perfected a 100% Vegan version that is just as savory and delicious. The secret lies in using 'Pear Juice' and 'Soy Sauce' instead of seafood. Plus, it's much easier to make than Napa Cabbage Kimchi (Baechu-Kimchi). Let's start! 🌿

Crunchy and spicy Vegan Radish Kimchi (Kkakdugi) plated in a bowl

▲ The satisfying crunch sound (ASMR) is the best part!

1. What makes Kkakdugi so special? (Texture is King) 🧊

Kkakdugi is made from Korean Radish (Mu) cut into cubes. Unlike cabbage, radish holds its texture for a long time, making it incredibly refreshing.

It is naturally rich in digestive enzymes (Diastase), which is why Koreans love eating it with heavy soups like Seolleongtang. For vegans, it's the perfect side dish to cleanse the palate after a rich meal.

Comparison between Korean Radish (Mu) and Daikon for Kimchi making.

▲ Korean Radish is shorter and rounder than Daikon.

2. Key Ingredients: Choosing the Right Radish 🛒

To get the authentic taste, the choice of radish is crucial.

✅ Shopping List

  • Radish: Korean Radish (Mu) is best. It is sweeter, crunchier, and denser than Daikon. If you can't find it, Daikon is an acceptable substitute.
  • Seasoning: Gochugaru (Korean Chili Flakes), Garlic, Ginger, Soy Sauce, Sugar (or Plum Syrup).
  • Vegan Secret: 1/2 Pear (or Apple) and Green Onions.
💡 Pro Tip: If you can't handle spicy food at all, you might want to try White Kimchi (Baek-Kimchi) instead. It uses similar ingredients but without the chili powder!
Cubing white radish into bite-sized pieces for Kkakdugi.

▲ Cut them into bite-sized cubes (about 2cm/1 inch).

3. Step 1: Cubing and "Sweet" Salting 🔪

Here is my personal trick: Use Sugar along with Salt when pickling the radish!

  1. Peel the radish and cut it into 2cm (1 inch) cubes.
  2. In a large bowl, mix the cubes with 2 tbsp of Coarse Salt and 2 tbsp of Sugar.
  3. Let it sit for 1 hour. (Sugar helps to keep the crunchiness and draws out water faster).
  4. Do NOT rinse! Just drain the excess water. This preserves the sweetness.
Making vegan Kimchi paste with pear juice and chili flakes.

▲ The pear juice replaces the need for MSG or artificial sweeteners.

4. Step 2: Making the Vegan Seasoning 🌶️

While the radish is salting, prepare the paste. Blend the following ingredients:

  • 1/2 Onion, 1/4 Pear (or Apple), 5 cloves Garlic, 1 tsp Ginger.
  • Mix the blended mixture with 1/2 cup Gochugaru, 3 tbsp Soy Sauce, and chopped Green Onions.
💡 Color Tip: Before adding the wet paste, mix the drained radish with 1 tbsp of dry Gochugaru first. This gives the radish a beautiful, vibrant red color that doesn't wash off easily. It also pairs wonderfully with Vegan Bibimbap!
ermenting Kkakdugi in a glass jar at room temperature.

▲ Leave it out for a day or two until it smells sour and tasty.

5. Step 3: Fermentation Timeline ⏳

Mix the radish with the paste thoroughly (wear gloves!). Pack it into an airtight container, pressing down to remove air pockets.

🌡️ How to Ferment

  • Room Temperature: 1 to 2 days (until you see bubbles and smell a sour scent).
  • Refrigerator: Move it to the fridge and wait another 2-3 days.
  • It tastes best when served cold and crunchy!

6. FAQ (Frequently Asked Questions) ❓

Q1. Can I use red radishes or other types?

A1. Small red radishes can be used, but the texture will be softer. For the authentic crunch, Korean Radish or Daikon is highly recommended.

Q2. Why is my Kkakdugi slimy?

A2. This can happen if the temperature is too high during fermentation or if too much sugar/onion was used. Move it to the coldest part of your fridge immediately.

Q3. How long does it last?

A3. Kkakdugi stays crunchy for about 3 to 4 weeks in the fridge. After that, it becomes very sour and soft—perfect for making Kimchi Fried Rice!

Q4. Is it gluten-free?

A4. Yes, if you use Tamari or Gluten-Free Soy Sauce. Traditional glutinous rice flour (used for thickening) is naturally gluten-free.

Q5. It's too bitter. What happened?

A5. Summer radishes can sometimes be bitter. Adding a bit more sugar or pear juice during the seasoning stage helps balance the bitterness.

If this recipe was helpful, please click the Heart❤️ below!
Got questions? Leave a comment! 👋

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👉 [Vegan Kimchi] The Secret to Authentic Kimchi without Fish Sauce 🥬

👉 [White Kimchi] Non-Spicy, Vegan, and Kids-Friendly Baek-Kimchi Recipe 🍐

👉 [Bibimbap] How to Make Authentic Vegan Bibimbap Bowl at Home 🍚

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