Step 1

Begin by preparing your ingredients. Wash the Korean radish thoroughly. If you don’t have scallions, it’s perfectly fine to omit them. This recipe is designed for ultimate simplicity, so let’s get started!

Step 2

Cut the prepared radish into bite-sized cubes, about 2-3 cm (roughly 1 inch) in size. Cutting them too small might make them mushy once cooked. If using scallions, trim them and cut them into roughly 2 cm (about 3/4 inch) lengths. (Note: Even without scallions, the radish kimchi will be wonderfully flavorful.)

Step 3

In a large mixing bowl, combine the cubed radish and chopped scallions. Add the sugar, coarse sea salt, gochugaru, fish sauce, and minced garlic. Gently toss everything together with your hands until the radish and scallions are evenly coated with the seasoning. Be careful not to mash the radish; a gentle mix is best.

Step 4

And just like that, your quick and easy Kkakdugi is complete, no pre-salting required! Transfer the finished kimchi to an airtight container. While it’s delicious to eat immediately, allowing it to ferment in the refrigerator for 2-3 days will develop a deeper flavor and an even more satisfying crunch.

Step 5