Korean kkakdugi

Kkakdugi is a popular Korean side dish (banchan) made from cubed Korean radish (mu) that is fermented with a spicy, savory, and slightly sweet seasoning paste. The paste typically includes gochugaru (Korean chili flakes), fish sauce, garlic, ginger, and sometimes sugar or scallions. It is a staple in Korean cuisine, often served alongside rice and other dishes.

🍽️ Nutrition at a glance

Kkakdugi is low in fat and protein, with most of its calories coming from the natural carbohydrates in the radish and a small amount of added sugar. It is a good source of dietary fiber, vitamin C, and beneficial probiotics from fermentation, with a typical serving containing around 20-30 calories.

Nutrition breakdown

Calories	30 kcal
Protein	1.5 g
Carbs	6 g
Fat	0.5 g
Fiber	2 g
Sugar	3 g
Sodium	800 mg
Vitamin C	20 mg
Vitamin K	40 mcg
Potassium	350 mg
Calcium	50 mg
Iron	0.8 mg
Folate	30 mcg
Manganese	0.2 mg
Sodium	800 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, kkakdugi is a beloved comfort food often associated with home cooking and is a key component of a traditional Korean meal. Its unique texture—crunchy and juicy—combined with its tangy, spicy flavor makes it a refreshing contrast to richer dishes, and its fermentation process enhances its nutritional value by creating gut-friendly probiotics.