Kakdugi (Hot Radish) Kimchi


  • Korean white radish (1 radish, approximately 1 kilo or 2.2 lbs.)
  • warm water (5 tablespoons)
  • red pepper powder (4-5 tablespoons, depending on desired spiciness)
  • green onion (1 onion, at least 20 grams / 0.7 ounces in size)
  • coarse salt (plus/minus 1 tablespoon, depending on desired saltiness)
  • chopped garlic (1 tablespoon)
  • chopped ginger (1 tablespoon)
  • sugar (1 tablespoon)
  • *finely chopped shrimp (2 tablespoons)

* can be left out if someone has a seafood allergy.

Optional Ingredients:

  • watercress (30 grams, or a little over 2 tablespoons)
  • fresh oysters (50 grams, or 3.5 tablespoons)
  • sesame seed (1 teaspoon, or 4.8 grams)



  1. Cut the radish into bite-size pieces, approximately .5 to 1 inch (1.5-2.5cm) cubes.
  2. If you are adding the oysters, wash them in salted water, and drain.
  3. Slice the green onion (and watercress if you are adding it) into 1 to 1-and-a-quarter inch (2.5-3cm) strips.
  4. Make sure the garlic and ginger are finely chopped.
  5. Mix the warm water and red pepper powder to make a paste.
  6. Using your hands, mix the red pepper paste with the radish cubes.
  7. Add the remaining ingredients to the red pepper and radish mixture. Mix well by hand.
  8. Once well mixed, place into a small earthenware pot and let sit for a day in a cool spot. After a day taste the mixture to see if it has begun to ferment. Once it has started fermenting you can put it in the refrigerator. Allow it to ferment in the refrigerator for another few days (up to a week) before serving.



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