Kkakdugi Kimchi Fried Rice

If you’ve only made kimchi fried rice with Napa cabbage kimchi, let’s make kkakdugi kimchi fried rice today. This is what Koreans really eat at home.

What is Kkakdugi 깍두기

Kkakdugi(radish kimchi) is a type of kimchi made with Korean radish. The radish is cut into bite-sized cubes, salted, and then mixed with kimchi seasoning. Compared to Napa cabbage kimchi, kkakdugi is quicker to make and has a crunchy texture that many Koreans love, making it one of the most popular types of kimchi.

How to Make Kkakdugi? (Radish Kimchi)

The recipe for kkakdugi is very simple. After salting the radish, it is simply mixed with kimchi seasoning. Unlike Napa cabbage kimchi, kkakdugi doesn’t require a long salting time, has minimal additional ingredients, and doesn’t involve time-consuming steps like slicing the radish into thin strips. Just mix it with the seasoning and you’re done!

Kkakdugi Ingredients

• Korean radish (mu or diakon)

• Coarse salt, sugar (to salt the radish)
• Ginger, garlic
• Korean red pepper powder, salted shrimp and fish sauce
• Green onion, onion
• Water, flour (to make the kimchi paste)

These are the basic ingredients for kkakdugi. Additional ingredients such as ginger syrup, yogurt, soda, or apple can be added to taste.

Kkakdugi recipe

1. Dice the radish.
2. Mix the radish with coarse salt and sugar and let it sit for about 1 hour.
3. While the radish is salting, mix the ginger, garlic and onion in a blender.
4. Chop the green onion.
5. Mix flour with water and boil to make a kimchi paste.
6. Combine the mixed seasonings, kimchi paste, fish sauce and salted shrimp.
7. Mix the radish with the seasoning, then add the chopped green onion and toss gently.

How Does Kkakdugi Kimchi Fried Rice Taste?

Kkakdugi kimchi fried rice has a different texture than napa cabbage kimchi fried rice. While napa cabbage becomes softer when stir-fried, kkakdugi retains its crunch, giving it an incredibly satisfying bite. The best kkakdugi for fried rice is fully fermented and sour, as it enhances the flavor of the dish. No special ingredients are needed – kkakdugi alone makes the fried rice incredibly flavorful and delicious.

Some Korean BBQ restaurants even serve kkakdugi fried rice instead of the usual napa cabbage kimchi fried rice. It’s also an easy and popular home-cooked dish among Koreans.

10 Minute Meal

Kkakdugi fried rice is a dish that many Koreans make at home, just like Napa cabbage kimchi fried rice. One of the best things about it is that it doesn’t require many ingredients. After all, kkakdugi already contains scallions and onions, so you don’t even need to add them separately – the kkakdugi and its seasoning alone are enough to make a flavorful fried rice.

Plus, it takes less than 10 minutes to cook. Is there anything better than kimchi fried rice when you don’t feel like cooking? Add ham, meat, or eggs for a complete, protein-packed meal with even more flavor.

Kimchi Fried Rice Add-Ins

Kimchi fried rice is delicious just with kimchi and rice, thanks to its clean and bold flavors. But adding extra ingredients takes it to the next level, making it an umami-packed, irresistible dish.

Popular Add-Ins for Kimchi Fried Rice

• Ham or Sausage

The most common addition to kimchi fried rice among Koreans is ham. Luncheon meats like Spam work well, and sausages add a salty, umami-rich flavor with a satisfying texture. You can also use bacon for extra depth and smokiness.

• Tuna

Canned tuna is a popular ingredient in Korean cuisine. Its light and clean flavor pairs perfectly with kimchi fried rice. A pro tip: use the oil from the canned tuna when stir-frying – it adds an extra layer of richness. Try it and taste the difference!

• Egg

Eggs are a staple of Korean cuisine. When moms make kimchi fried rice, they often top it with a fried egg, making it a special treat for kids. You can use a fully cooked egg, but a runny yolk works best and creates a creamy, rich contrast when mixed with the rice.

• Seaweed Flakes (Gim)

Adding seaweed flakes gives kimchi fried rice a deep, savory flavor and a hint of toasted sesame or perilla oil. Crush dried seaweed in a bag and sprinkle over the rice, or stir-fry together for an even bolder flavor. Be warned-you may find yourself stocking up on seaweed from now on!

How to Use Old Kimchi?

Aged kimchi develops a strong sour flavor but never throw it away! It’s actually a treasure of Korean cuisine, adding incredible depth and umami to many dishes.

• Kimchi Fried Rice

When stir-fried with ham, meat, or other rich ingredients, the acidity of aged kimchi enhances the umami and makes the dish even more flavorful.

• Kimchi Jjim (Steamed Kimchi)

The best kimchi jjim is made with well-fermented, aged kimchi. It’s usually made with pork or fish, and the acidity of the kimchi helps tenderize the meat. The acidity also blends beautifully with the richness of the fat. Below is a recipe for pork kimchi jjim which is my mother’s secret recipe!

• Kimchi Jjigae (Kimchi Stew)

For the best kimchi jjigae, aged kimchi is a must. If the kimchi isn’t fermented enough, the stew lacks depth, and some people even add vinegar to mimic the tangy flavor. This is the recipe of tuna kimchi jjigae which is easy and simple.

• Tofu Kimchi

When stir-fried in oil, aged kimchi becomes milder, balancing out its acidity. Pair it with tofu for a rich, creamy contrast that makes for an amazing side dish. Koreans especially love tofu kimchi as a drinking snack! Below is a meaty tofu kimchi dish, perfect for meat lovers.