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Jung Ho-young's Simple Seokbakji

A crisp and refreshing simple seokbakji made by salting radish without rinsing after soaking, perfect for winter.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Do not rinse the radish after salting—this allows its natural sweetness and refreshing juice to blend smoothly with the seasoning, resulting in a more succulent texture.
  • It tastes great immediately after mixing, but letting it sit at room temperature for about half a day enhances its tangy flavor.
  • It pairs perfectly with hot soups or noodle dishes like cup ramen or kalguksu.

Recommended for

  • Those who want a very quick, no-fuss radish kimchi without going through complex kimjang procedures.
  • Those who want to make their own crisp, tangy seokbakji to serve alongside ramen or soup-based dishes.

Shop ingredients on Coupang(Ad)

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