Kim Dae-seok's Seokbakji

• 3.9kg bunch radish
• 1 cup sea salt
• 1/2 tablespoon New Sugar
• 1/2 cup water
• 12 dried chilies
• 1 cup beef bone broth
• 1 cup shrimp paste
• 3 tablespoons anchovy fish sauce
• 25cm green onion (white part)
• 1 onion
• 1 piece ginger
• 10 garlic cloves
• 1 handful scallions
• 2 tablespoons plum syrup
• 1 tablespoon sugar
• 7 tablespoons glutinous rice paste
• 1/4 cup soju
• 1/3 tablespoon sea salt
• 1 cup red chili powder

Recipe 🍳

Cooking tips 💡

• Do not rinse the brined radish with water, as doing so will wash away its natural sweetness and refreshing taste.
• Adding a small amount of soju to the seasoning is part of the seasoning; refrigerate the finished kimchi and discard it if its smell or surface changes.
• Always apply red chili powder to the radish before mixing in the seasoning to ensure even coating—this prevents the seasoning from separating when liquid forms during storage.
• Avoid adding fruit to seokbakji, as it can cause spoilage; instead, use beef bone broth and onion to achieve a refreshing, savory depth of flavor.

Recommended for 🙋

• ⭐Those who want to recreate the sweet, refreshing taste of seokbakji served at famous soups or beef tendon restaurants.
• ⭐Home cooks looking to make a delicious, crisp radish kimchi using autumn radishes.
• ⭐People curious about a well-balanced kimchi seasoning technique using soju and beef bone broth.