30-Min Korean Cubed Radish Kimchi Recipe

Korean Cubed Radish Kimchi is an easy, fast, and flavorful side dish that’s perfect for kimchi beginners. With a crisp texture, spicy kick, and tangy-sweet depth, it comes together in just 30 minutes of hands-on time. Whether you serve it fresh or let it ferment, this classic Korean banchan will elevate any meal.

Korean Cubed Radish Kimchi Recipe

Serves: 4
Prep time: 15 minutes
Rest time: 15 minutes

For the radish:
1 large (4 pounds) Korean radish, or replace with daikon
1 ½ tablespoons salt

For the kimchi paste:
½ large apple, or Asian pear
½ small onion
1 slice ginger
8 cloves garlic
½ tablespoon sugar
3 tablespoons reserved radish liquid
3 tablespoons fish sauce, or replace with soy sauce
3/4 cup Korean hot pepper flakes (gochugaru)
3 stalks scallions, chopped

Korean Cubed Radish Kimchi Instructions

1. Prepare the radish

• Peel the radish. If it’s very fresh, you can keep the skin on.
• Trim the ends, slice into thick rings, and cut into cubes.
• Place the cubes in a large bowl and sprinkle with salt. Toss and let rest for 15 minutes.
• Reserve 3 tablespoons of the radish liquid. Rinse the radish cubes to remove excess salt and drain well.

2. Prepare the other ingredients

• Roughly slice the apple, onion, and ginger.
• Peel the garlic cloves.
• Chop the scallions and set aside.

3. Make the kimchi paste

• In a food processor, blend the apple, onion, ginger, garlic, sugar, reserved radish liquid, and fish sauce into a smooth paste.
• Transfer the paste to a bowl, and gently stir in the Korean hot pepper flakes (gochugaru).
• Add the chopped scallions and mix to combine.

4. Combine and ferment

• Mix the drained radish cubes with the kimchi paste until thoroughly coated.
• You can enjoy the kimchi fresh, or for traditional flavor, place it in an airtight container and ferment.
• Let it sit at room temperature for 6 hours, then refrigerate. It will continue to ferment slowly in the fridge for 3 to 7 days.
• The kimchi can be stored in the refrigerator for 1 to 2 months.

Tips & notes

• Radish type: Korean radish has a firmer texture and sweeter taste than daikon, but both work well.
• Fermentation tip: The warmer the room, the faster it ferments. Refrigerate after 6 hours to control sourness.
• Spice level: Adjust gochugaru to your taste. ¾ cup gives a moderate heat with rich color.
• Vegan version: Swap fish sauce with soy sauce or vegan fish sauce to keep it plant-based.
• Texture preference: If you like crunchier kimchi, consume it within the first 2 weeks.