Kim Dae-seok's Autumn Seokbapji

Cooking tips 💡

• Using sugar when salting radish causes the broth to become thick and sticky over time. Always use New Sugar to maintain a clean, refreshing taste.
• Grinding chili seeds into the seasoning removes the characteristic raw smell from radish greens and effectively prevents fishy odor during aging.
• The key to achieving a restaurant-style clean, refreshing broth is adding fresh, seasonal shrimp harvested in winter kimchi season.
• Never rinse the salted radish—washing it will wash away its sweet, savory flavor. Only remove excess moisture before mixing.
• Let the finished seokbapji mature at room temperature for 3 to 4 days before refrigerating. This yields the best flavor.

Recommended for 🙋

• ⭐Those who want to make a crisp, refreshing seokbapji that pairs perfectly with gomtang or seolleongtang.
• ⭐People seeking a recipe that keeps radish crisp even after long aging.
• ⭐Individuals interested in learning traditional kimchi techniques using chili seeds and fresh shrimp for deep flavor.