Aha Bujang's Crispy Kkakdugi

• 1 box (20kg) Jeju winter radish
• 0.5 bunch (400–500g) large green onion
• 1 (300–400g) onion
• 1 cup (400g) minced garlic
• 4 cups (400g) gochugaru for kimchi
• 200g Miwon
• 1 packet (60g, 5% saccharin) New Sugar
• 3 tablespoons (100g) saeujeot
• 5 cups fermented anchovy sauce
• 4 cups (1kg) clear lemon-lime soda

Recipe 🍳

Cooking tips 💡

• If you use the radish without peeling off the skin, it won't easily turn mushy even after long simmering, and you can enjoy a fantastic two-tone texture with a chewy exterior and a crisp, crunchy interior.
• You must thoroughly omit white sugar and starchy glutinous rice paste so that the broth doesn't become sticky, resulting in a clear, refreshing, and fizzy water-kimchi-style broth with a sharp, sparkling finish.
• Be sure to use the original New Sugar with 5% saccharin in the exact specified amount to achieve a clean aftertaste without any artificial bitterness, and add the flavor enhancer precisely according to the blending chart for deep savoriness.
• Even if you don't have a large container, using a sturdy double layer of kimchi-making plastic bags lets you mix a large batch of kimchi neatly without making a mess in a small kitchen space.

Recommended for 🙋

• ⭐Those who want to make a large batch of refreshing, crunchy broth kkakdugi reminiscent of famous restaurants or seolleongtang houses.
• ⭐Those who want to make foolproof kimchi by simply tossing ingredients together without making glutinous rice paste or complex seasoning mixes.
• ⭐Those who want to perfectly store a whole box of Jeju winter radish using a proven golden-ratio recipe to enjoy over a long period.