Kim Dae-seok's Seolleongtang-Style Kkakdugi

Cooking tips 💡

• Never rinse the radish with cold water after brining, as this washes away the natural sweetness and subtle saltiness on the surface, which are essential to flavor.
• No need to boil sticky rice flour or wheat flour paste—simply blend 3 tablespoons of cold rice with soaked dried chilies in the blender for a much cleaner, richer, and more satisfying texture.
• The 1/2 cup of soju added to the seasoning is used as part of the seasoning; refrigerate the fermented kkakdugi and check its condition before serving.

Recommended for 🙋

• ⭐Those who want to master the secret behind the rich, deeply savory, and firm radish kimchi served at traditional seolleongtang restaurants.
• ⭐Home cooks looking to make crunchy kkakdugi from small portions of radish and green onion that use a blended seasoning paste.
• ⭐Anyone wanting to enjoy high-end, artisanal kimchi at home without the hassle of making paste—using the blender as a key tool.