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Korean-style serving of Cubed-radish kimchi

깍두기 · Cubed-radish kimchi

Cubed-radish kimchi

깍두기

What exactly is it?

Cubed radish is salted, chili-seasoned and fermented. Its firm crunch differs from cabbage kimchi, and the liquid develops tang as it ripens. It commonly accompanies beef soup and rice-soup meals.

Main ingredients

Radish, salt, chili powder, scallion, garlic, optional fermented seafood

Ordering and serving

A large cube can be cut on your plate. Adding kimchi liquid to soup is a personal choice; taste the original broth first.

Origins and changes

Siuijeonseo documents the preparation, and the 1913 Yorijebeop includes oyster and cucumber variations. The cut-and-season approach supported several ingredient-based branches.

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Dish to compare

Cubed-radish kimchi

깍두기

Main ingredients
Radish, salt, chili powder, scallion, garlic, optional fermented seafood
Flavor and character
Cubed radish is salted, chili-seasoned and fermented. Its firm crunch differs from cabbage kimchi, and the liquid develops tang as it ripens. It commonly accompanies beef soup and rice-soup meals.
How to eat it
A large cube can be cut on your plate. Adding kimchi liquid to soup is a personal choice; taste the original broth first.
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Napa-cabbage kimchi

배추김치

Main ingredients
Napa cabbage, salt, chili powder, radish, garlic, scallion, often fermented seafood
Flavor and character
Salted napa leaves are filled with radish and chili seasoning, then fermented. Fresh kimchi is crisp and seasoning-led; acidity develops as it matures. Seafood seasoning and other additions differ between households and regions.
How to eat it
Eat small amounts with rice. For vegetarian kimchi, ask about fermented shrimp, fish sauce and oysters. Follow the restaurant’s policy on side-dish refills.
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