Korean radish kimchi (깍두기) is one type of Kimchi made with Korean radish. Serve this kimchi with rice, soup and other Korean side dishes. I hope you like this. If you have any question please let me know. !!! 
Tips for this kimchi:
- I only tried Korean fish sauce to make kimchi, so I recommend you to use Korean fish sauce. Other types of fish sauce might work. If you try another type, let me know the results.:D
- If you don’t have sweet rice flour, you can use normal flour instead,
but sweet rice flour is definitely better than normal flour for kimchi.- keep it at room temperature for 1~2 days after you make it,
then put it in the refrigerator for several days before you serve it.
(at least 5 days, depending on your refrigerator temperature.)
Main Ingredients:
- 1 Korean Radish (5 Cups)
- 2 Green Onions
- 1 Tbsp Salt
Sauce Ingredients:
- 1 Tbsp Sweet Rice Flour
- 1/2 Cup Water
- 4 Tbsp Red Pepper Powder
- 3 Tbsp Fish Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1/2 Tbsp Salt
Yield: About 1/2 Gallon
- Dice about 5 cups of Korean radish.
- Cut 2 green onions into half inch pieces.
- Sprinkle 1 Tbsp of salt on the diced Radish.
- Let it set for 30 minutes.
- Rinse the radish twice in cold water.
- Drain, and set it aside.
- Mix 1 Tbsp sweet rice flour with 1/2 cup of water.
- Stir it well.
- Cook it in the microwave for 1 minute, until the texture is like this picture.
One minute later, take it out then stir and cook again.
- In a large bowl, combine the rice paste and all ingredients for the sauce.
- Mix well.
- Add the radish into the sauce.
- Add the chopped green onions.
Mix all of the ingredients, then keep it at room temperature for 1~2 days.
Then put it in the refrigerator.
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on Wednesday, August 27th, 2008 at 6:09 PM and is filed under Side Dishes.
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Hey aeri-unnie I’m from singapore
and the room temperature is about 28 Celsius.
Is that temperature fine?
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hi Grace,
wow.. your room temperature is high..
hehe than instead of leaving it at temperature for 1~2 days.. how about half day..and see ..if it’s start to change the smell..you can keep it in the refrigerator.. ^^
Hi, Aeri! I’m from France and here we don’t really use “cup” mesures. Could u tell me what is the volume of “cup”, please?
hi Tata,
Nice to meet you. I’m not sure what you are asking exactly.. you mean.. ml ??
1 cup = 256 ml.. ^^
thanks
Hello Aeri,
Would it make any different if I use the chinese radish here instead of the Korean radish? Also can you tell me if there is different variety of red pepper powders/flakes such as sweet/mild vs the hot one. Since I can not read Korean and the bag I bought was very hot/spicy. Thank you so much.
Hi, Hanna
I’m not sure what the differences are between Korean radish and Chinese radish actually… It is a big long white radish with white skin ?? Korean radish taste a little bitter and sweet.. it’s similar ?? then.. I guess you can use it for this recipe. (sorry for poor answer) about red pepper powder question.. here is the link for it.
http://aeriskitchen.com/2008/09/hot-pepper-powder/
Usually the red pepper powder is hot… and we have super hot red pepper powder too. thanks !!!
Thank you for your quick answer. A Chinese Market is near my home than the Korean market, and it doesn’t carry Korean radish. It only have a long white one as you describe. About the chili red pepper powder, I once eat a few side dishes at the restaurant…they have red pepper powder, but they weren’t spicy. As the matter of fact, they are very mild and sweet….therefore, I thought maybe there is a mild/sweet kind of red pepper powder in which they are written in Korean on the bag. In short, thank you again for your clarification. Have a nice weekend.
Hi, Hanna
Hope to see you more often. 
Thanks for your message. I’m happy that I could help you a little. Aha.. maybe the Korean restaurant used less amount of red pepper powder ??? I’m not sure..hehe anyway.. Have a great week.
Hi Aeri,
I made kak doo gi on Sunday and then put it in the refrigerator the next day. I tasted it and it was bitter. What did I do wrong? Help please!
Hi, Jennifer
Oh~~ Have you ever tasted raw radish?? You don’t have to worry at all. Since it’s not fermented yet, it’s so natural to have bitter taste. We can eat napa cabbage kimchi when it’s not fermented, but we don’t eat not fermented radish kimchi since it’s too bitter. so wait until it becomes fermented. Usually it takes longer than napa cabbage kimchi to be done. Thanks !!!
Yes, I understand exactly. I will give it a try. Thank you, Aeri!
P.S. I hope one day to see your recipe for soon dubu jjigae (another favorite). I have been making it, but I would like to know how to make a richer broth.
Hi, Besty
Thanks !!! You are good at understanding..hehe
p.s After I started to make Korean cooking video, I found that there are so many people like soon dubu jjigae.. ^^
Okay..I will add it to my list.. thanks !!
Hi Aeri,
Will salted shrimp work as a substitute for the fish sauce in your ggakduki recipe? If so, how much?
By the way, since finding your website, I enjoy making Korean meals two or three times a week, which makes my Korean husband very happy with my cooking! Our favorite is the dubu doenjang jjigae. Thank you so much for sharing your recipes, and for such a pretty website!
Hi, Besty
Thank you very much. I hope to see you more often here.
Yes.. you can use shrimp too..
Grind the salted shrimp and make it like a little liquid not chunk ?? (I hope you can understand what I mean..).. I will say..use similar amount with fish sauce.. but depend on how salty your shrimp is..so.. (usually I feel like salted shrimp is saltier than fish sauce..)so 2~ 3 tbsp for this recipe. I will recommend 2 tbsp to start with.. and taste the sauce before you add the salt the recipe require… and adjust the amount of salty flavor..
haha.. I’m happy you make Korean food that often as much as your husband.
made this just now! will send u the pic once ur site is ready. think it will turn out great. in the meantime, it has to ferment a bit! can’t wait for it, really!
Hi, layping ~~
wow ~~ cool ~~~ Yes, especially radish kimchi takes time to be fermented right. hehe.. I can’t wait to see how it will turn out also.. thanks !!
Hi Aeri!
I made kak doo gi and chive pancakes this past weekend. I don’t cook very often so I don’t have any of the measuring tools. =P I just mixed the ingredients without measuring anything. I put way too much red pepper and because of all the pepper, I put more fish sauce. Silly me. Now, it’s spicy and salty. Kekkee. Can I just put in more radish? Is it too late?
But my chive pancakes came out delicious. I’d sent you some pics but I was so busy eating it that I took the picture when it was already half eaten. And the pic of my kak doo gi is…blah. I should go buy some measuring tools and a nicer camera. Hehehe.
For my future reference and WHEN I make something decent from your recipes, how can I email you the pictures? Sorry, I’m new to Youtube.
Hi, Mimi ^^
I’m happy you liked the chive pancakes.. hehe thanks !!!!!
oh… Let me think..hm… at first I want to ask how much your kak doo gi is fermented now. If it’s becoming sour or fermented, then I want to tell not to add more radish. It’s too spicy and salty to eat?? What I will do save the kak doo gi is.. just leave it in the refrigerator until it becomes a little sour (fermented..) then.. make another food with it. My mom used to make this with sour ..old kimchi..and I loved it. okay.. I will tell you how to make it. (I will call it as a side-dish) Wash your kimchi. (just rinse them in water once, so it will still have some kimchi sauce in it..but mostly removed) then… add oil.(plenty.. ).. and some water (like stew..but not too much..) boil.. (fry..kkk) … occassionally.. you can add more oil or water…. add a little minced garlic for flavor.. since your kimchi is salty you don’t have to add any salt.. Since you have beef stock powder.. you can add it a little if you want.. cook it until the kimchi cooked completely.. maybe 20 ~ 30 minutes?? I will send you my e-mail address on youtube.