Which Korean side dish is made from fermented radish cubes?

The Korean side dish made from fermented radish cubes is Kkakdugi. It is a type of kimchi prepared by cutting Korean radish, or mu, into small cubes and seasoning it with ingredients such as salt, Korean red-pepper flakes, scallions, and ginger.

The cubes are mixed with the seasonings and traditionally placed in an onggi or jangdok, an earthenware fermentation vessel. In a cool, dry environment, fermentation commonly takes about two weeks. Kkakdugi is served chilled or at room temperature and is valued for its crisp texture and spicy, tangy flavor.

The name is associated with the Korean expression for cutting food into cubes. Kkakdugi is often served alongside hearty soups such as seolleongtang. Dongchimi and nabak kimchi are also radish-based, but they are watery kimchi varieties rather than the classic fermented cube-shaped preparation.