Kkakdugi (Cubed Radish Kimchi)
Napa cabbage is not the only type of vegetable that is used to make kimchi, you'll see many other veggies being used to make kimchi by the end of this list, starting with radish in this special kimchi called kkakdugi. Similar to geotjeori kimchi, this is a very fast and easy to make side dish compared to baechu kimchi.
Korean usually make this kimchi in the later months of autumn during the radish harvest season in Korea, after making baechu kimchi, and they prefer Korean moo radish since the firm texter and sweet taste of moo radish make kkakdugi a bit more crunchy and juicy. But if you can't get yourself any moo radish, the regular daikon radish works just fine. Especially, to make kkakdugi, you don't have to soak the radishes in salt water like baechu kimchi. All you need to do is chop radishes into small cubes and massage them well with salt and gochugaru mixture.
Just like many other types of kimchi, kkakdugi goes well with pretty much any main dish you can think of, but Korean loves to eat it with soupy food such as oxtail soup, Korean noodle soup, ox bone soup, and stew. The taste of kkakdugi overpowers and gets rid of the distinctive smell of the stew. Additionally, this kimchi is believed to be very good for digestion.
