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Bibigo Cubed Radish Kimchi (Kkakdugi) 450g - Refrigerated (Best Before Date Discount)
Bibigo Cubed Radish Kimchi (Kkakdugi) 450g - Refrigerated (Best Before Date Discount) 2 - DotAsia

Bibigo Naturally Fermented Korean Radish Kimchi - Kkakdugi 450g - Refrigerated

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Bibigo Kkakdugi 450g · Refrigerated

Authentic Korean Naturally Fermented Kimchi · Bibigo Kkakdugi

Kkakdugi is a traditional Korean kimchi made from daikon radish cut into generous cubes, cured in sea salt, then seasoned with gochugaru (red pepper flakes), garlic, ginger, and fish sauce before being naturally fermented. In Korea, it is an indispensable side dish alongside warm broth dishes such as Gomtang, Seolleongtang, and Galbitang — each bite delivering the radish's signature crisp, refreshing texture together with a deep, savory umami finish. CJ Bibigo brings the authentic taste of Korean home cooking directly to the EU market.

Fermented Fermented
Gluten-Free Gluten-Free
Dairy-Free Dairy-Free
Alcohol-Free Alcohol-Free
Korea Korea
At a Glance · Highlights
Fermentation
Naturally Fermented Naturally Fermented
Gluten-Free
No Gluten Ingredients Sin Gluten · Gluten-Free
Dairy-Free
No Dairy Added Sin Lactosa · Dairy-Free
Alcohol-Free
No Alcohol Sin Alcohol · Alcohol-Free
Low-Fat
Low-Fat Food Bajo en Grasa · Low-Fat
Origin
Imported Directly from Korea Direct from Korea

Product Information

Nutrition Facts (EU 1169/2011)
Nutrient Per 100g Total (450g)
Energy 38 kcal / 159 kJ 171 kcal / 715.5 kJ
Fat 0.1 g 0.45 g
- Saturated Fat 0.1 g 0.45 g
Carbohydrates 7.7 g 34.65 g
- Sugars 2.5 g 11.25 g
Protein 1.3 g 5.85 g
Salt 1.7 g 7.65 g
Ingredients
Pickled radish (radish, bay salt), spring onion, kimchi seasoning paste, paprika powder (gochugaru), shrimp fish sauce, garlic, umami fish sauce, sorbitol, maltitol syrup, ginger, anchovy fish sauce, bay salt, lactic acid bacteria solution, crystal fructose, pear purée.

Original (EN): Pickled radish (radish, bay salt), spring onion, kimchi seasoning paste, paprika powder, shrimp fish sauce, garlic, umami fish sauce, sorbitol, maltitol syrup, ginger, anchovy fish sauce, bay salt, lactic acid bacteria solution, crystal fructose, pear purée.
⚠️ Allergy Information · Información sobre alérgenos Crustaceans · Crustaceans Fish · Fish Soybeans · Soybeans

This product contains shrimp fish sauce and anchovy fish sauce in its seasoning. Those with allergies to crustaceans or fish should exercise caution. Only allergens present in this product from the 14 mandatory categories under EU Regulation No 1169/2011 are listed.

Flavor Profile · Tasting Notes

Kkakdugi Flavor Profile
Umami
8/10
Freshness
7.5/10
Spice
5.5/10
Fermented
7/10
Salt
6/10

The crisp freshness of the radish is layered with the depth of garlic, ginger, and gochugaru, and as it slowly ferments, a rich umami character develops. In the first few days the flavour is bright and clean; over time, a fuller, more complex fermented aroma emerges.

Traditional Korean Fermentation Method

Kkakdugi is a traditional Korean kimchi made by cutting firm daikon radish into bite-sized cubes, curing them in sea salt to draw out moisture, then tossing them with gochugaru, minced garlic, ginger, spring onion, and fish sauce. The seasoned radish is packed into a jar or airtight container and left to ferment slowly at a low temperature, during which the natural sweetness of the radish and the depth of the seasoning meld together beautifully.

This natural fermentation is driven by lactic acid bacteria (LAB) that occur naturally in the seasoning and the radish itself. The lactic acid bacteria solution listed in this product's ingredients guides the fermentation reliably, and over the course of several days to weeks at a consistent low temperature (approximately 2–5°C), the flavour deepens progressively. A growing tanginess and increasingly rich umami character are the hallmarks of well-fermented Kkakdugi.

It is precisely the same principle by which sauerkraut, aged cheese, and wine develop their complexity over time — only here, a single root vegetable meets Korea's distinctive seasoning blend to become the perfect companion to warm, hearty broth dishes.

How to Enjoy Korean-Style · Recetas Coreanas

Six of the most classic ways Korean households enjoy Bibigo Kkakdugi — experience the authentic flavours of Korea just as they are meant to be.

Seolleongtang
설렁탕과 함께
The most classic pairing for Kkakdugi in Korea is Seolleongtang — a clear, milky broth made from slow-simmered beef bones. A spoonful of the hot broth together with a crisp, cool cube of Kkakdugi creates a perfect balance between the deep richness of the soup and the bright acidity of the fermented radish. This combination is a staple at Korean restaurants across the country.
Side Dish
밑반찬으로
Served as a banchan (everyday side dish) in a small plate alongside steamed white rice, Kkakdugi pairs well with virtually any main — Bulgogi, Jeyuk Bokkeum, Galbi, grilled fish, and more. Its fermented tang cuts through the richness of meat dishes, cleansing the palate with every bite.
Kkakdugi Bokkeumbap
깍두기 볶음밥
Finely chop well-fermented Kkakdugi and stir-fry it with day-old rice, sesame oil, and soy sauce to create Kkakdugi Bokkeumbap — a beloved Korean home-kitchen specialty. Finish with a sprinkle of crushed dried seaweed and a soft fried egg on top for a simple yet deeply flavourful one-bowl meal.
Galbitang
갈비탕·곰탕에
Kkakdugi is almost considered essential alongside rich beef broth dishes such as Galbitang, Gomtang, and Sagolguk. The refreshing acidity of the fermented radish elevates the depth of the stock, and many Koreans add a spoonful of Kkakdugi brine directly into the soup to enhance the flavour further.
Bossam
보쌈·삼겹살과
When wrapping slices of boiled pork Bossam or grilled Samgyeopsal in a lettuce leaf, adding a piece of Kkakdugi creates a superb contrast between the rich, fatty pork and the fermented radish. Garlic, ssamjang, and Kkakdugi together — a classic Korean pairing that never goes out of style.
Ramyeon Topping
라면 토핑으로
A bowl of spicy Korean Ramyeon served alongside Kkakdugi is instantly refreshing. It is one of the most popular quick late-night combinations among Korean students and office workers alike. Adding a splash of Kkakdugi brine to the rich noodle broth takes the depth of flavour to another level entirely.

Product Details

Net Weight
450 g
Country of Origin
Republic of Korea 🇰🇷
Storage
Keep refrigerated (0–10°C). After opening, seal tightly and refrigerate; consume as soon as possible.
Manufacturer
CJ CheilJedang · Bibigo — Korea
Category
Authentic Korean Naturally Fermented Kimchi · Fermented Kimchi

Bibigo is the flagship brand of CJ CheilJedang, dedicated to sharing the authentic taste of Korean home cooking with the world. dotAsia imports directly from Korea and delivers fresh to customers across the EU.

HACCP Certified Direct from Korea EU Delivery Cold Chain Storage Authentic Korean Recipe
Frequently Asked Questions (FAQ)
What is Kkakdugi? How is it different from regular Kimchi?

Kkakdugi is a traditional Korean fermented food — a variety of kimchi made with daikon radish cut into cubes rather than napa cabbage. Bibigo Kkakdugi is produced by curing radish in coarse sea salt, then coating it in a seasoning blend of garlic, ginger, spring onion, gochugaru, shrimp fish sauce, anchovy fish sauce, and pear purée, before allowing it to naturally ferment. Compared to napa cabbage kimchi, it has a distinctly crisp and refreshing texture along with a rich umami depth. Much like cheese or wine, the fermentation process develops a complex, layered flavour that deepens over time. In Korea it is enjoyed as a banchan (side dish) alongside rice, soups, and meat dishes at virtually every meal.

Is this product suitable for vegans or vegetarians?

No, Bibigo Kkakdugi is not suitable for vegans or vegetarians. This product contains shrimp fish sauce and anchovy fish sauce, meaning it includes animal-derived ingredients (crustaceans and fish). It is not recommended for those following a plant-based diet.

I have gluten intolerance — can I eat this product?

The ingredient list for Bibigo Kkakdugi does not include any gluten-containing ingredients (such as wheat, barley, or rye). However, no official gluten-free certification mark has been confirmed for this product. Those with coeliac disease or a serious gluten allergy should check the physical product label carefully before consuming, and consult a medical professional if necessary.

What allergens does this product contain?

This product contains allergens that must be declared under EU Food Information Regulation No 1169/2011. Specifically, it contains crustaceans (shrimp fish sauce), fish (anchovy fish sauce), and soybeans. Those with allergies to any of these ingredients should avoid consumption. Please also note that this product contains 1.7 g of salt per 100 g, which qualifies as a high-salt product under EU standards. Those monitoring their sodium intake should be mindful of portion size.

How should I store Kkakdugi, and what is the best way to eat it?

Bibigo Kkakdugi is a refrigerated product and must be kept chilled (0–10°C) both before and after opening. Once opened, seal the container tightly and refrigerate; consume as soon as possible for best quality. Kkakdugi can be enjoyed straight from the container as a side dish with no preparation required, and pairs well with rice, noodle dishes, grilled meat, and tofu. It can also be used as an ingredient in fried rice or jjigae (stew), where the deep, fermented flavour of the Kkakdugi naturally infuses the entire dish for an even more satisfying result. In Europe, additional Korean ingredients can be found at Korean supermarkets or Asian food specialty stores.

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Diet Labels
Bibigo Cubed Radish Kimchi (Kkakdugi) 450g - Refrigerated (Best Before Date Discount)
Bibigo Cubed Radish Kimchi (Kkakdugi) 450g - Refrigerated (Best Before Date Discount) 2 - DotAsia

Bibigo Naturally Fermented Korean Radish Kimchi - Kkakdugi 450g - Refrigerated

€7.50
€7.90