The origin of kkakdugi is mentioned in a cookbook named Joseon yorihak (조선요리학 朝鮮料理學, literally "Korean Gastronomy") written by Hong Seon-pyo (홍선표) in 1940.

According to the book, kkakdugi was created by Princess Sukseon (숙선옹주, 淑善翁主), a daughter of King Jeongjo (r. 1776–1800) and the wife of Hong Hyeon-ju (홍현주, 洪顯周), a high-ranking government officer titled as Yeongmyeongwi (영명위, 永明慰).

The king replied that the dish would be named kkakdugi because cutting food into cubes is called kkakduk sseolgi (깍둑썰기) in Korean.

At that time, kkakdugi was called gakdokgi (각독기 刻毒氣, literally "removing the harshness"), from 각(刻) (gak, "to harm, damage") + 독(毒) (dok, "substance harmful to health or life") + 기(氣) (-gi, "energy, feeling, element"), and then became spread among the common people.

[2] The radish and the other ingredients are mixed together and then traditionally stored in a jangdok (장독) or onggi (Korean: 옹기; Hanja: 甕器), both names which refer to a large earthenware pot.