Kim Dae-seok's Autumn Seokbapji

• daebalmu 7 pieces (total 6kg including radish greens)
• green onion 2 stalks
• sea salt 140ml (7 parts cup)
• New Sugar 1 teaspoon
• dried chili peppers 15 pieces
• chili seeds generously 2 teaspoons
• fresh shrimp 200ml
• squid sauce half cup
• shrimp paste half cup
• glutinous rice slurry 1.5 cups (water 1.5 cups + glutinous rice flour 3 teaspoons)
• plum syrup 3 teaspoons
• apple 1 piece
• onion 1 piece
• ginger 2 pieces
• garlic handful and a half
• red pepper powder 1 cup (200ml)

Recipe 🍳

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.