Kim Dae-seok's Beef Bone Broth Seokbakji

• 5 bunches radish (about 3kg)
• 3 stalks green onion (180g)
• half an onion (100g)
• half a pear (180g)
• 1 cup natural sea salt (145g)
• 1 cup soju (160g)
• 2 cups red pepper powder (140g)
• half cup anchovy fish sauce (90g)
• 7 parts paper cup of shrimp paste (150g)
• 2 spoons minced garlic (48g)
• 1 spoon minced ginger (12g)
• 1 cup beef bone broth (168g)
• 1/4 bowl rice (60g)
• 3 spoons plum syrup extract (30g)
• 1 spoon New Sugar (8g)

Recipe 🍳

Cooking tips 💡

• After pickling radish in soju, New Sugar, and salt, do not rinse it—just drain and remove moisture using a colander.
• Apply red pepper powder to the radish first before adding the seasoning to ensure even distribution.
• After finishing, let the seokbakji sit at room temperature briefly to age, then store in the refrigerator and check its ripening progress.

Recommended for 🙋

• ⭐Those who want to make the refreshing, sweet, and crisp seokbakji typically served at sago soup or rice porridge restaurants at home.
• ⭐Those looking to learn how to make radish kimchi that stays crisp and firm until the last bite.