Kkakdugi
Kkakdugi is a vibrant, crunchy Korean side dish made from cubed Korean radish (mu) that has been fermented in a spicy, savory paste of chili flakes, garlic, ginger, fish sauce, and often a touch of sugar or fruit for sweetness. It's a staple banchan (side dish) in Korean cuisine, beloved for its refreshing texture and bold flavor.
🍽️ Nutrition at a glance
This dish is low in calories (roughly 30-50 calories per serving) and virtually fat-free, making it a light yet flavorful addition to meals. It's a good source of dietary fiber, vitamin C, and beneficial probiotics from the fermentation process, which support gut health.
Nutrition breakdown
| Calories | 30 kcal |
| Protein | 1.5 g |
| Carbs | 6 g |
| Fat | 0.5 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 600 mg |
| Vitamin C | 20 mg |
| Vitamin K | 15 mcg |
| Potassium | 250 mg |
| Folate | 30 mcg |
| Calcium | 30 mg |
| Iron | 0.5 mg |
| Sodium | 600 mg |
| Manganese | 0.2 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Unlike leafy kimchi, kkakdugi's signature is its satisfying, juicy crunch that softens slightly as it ferments. It's also a fantastic example of how fermentation transforms simple vegetables into a complex, umami-rich food that can last for weeks in the refrigerator.
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AI estimate may be inaccurate · Terms