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Modu Recipe

This Man's Cook's Gukbap-Style Kimchi

Using cold rice instead of glutinous rice flour to feed the probiotics, and New Sugar for sweetness, this recipe creates large, crisp, refreshing kimchi in the style of a famous gukbap restaurant that stays crunchy over time.

Ingredients needed 6 servings

Recipe

Cooking tips

  • Never rinse the brined radish with water, as this washes away its umami and seasoning. Only strain it through a colander to remove moisture.
  • Sugar makes the brine sticky and softens the radish during fermentation. For the clean, refreshing sweetness typical of restaurant-style kimchi, using New Sugar is essential.
  • Fermentation speed varies by storage temperature, so check the flavor daily to monitor ripeness.

Recommended for

  • Those who want a refreshing, sweet-and-tangy gukbap-style kimchi that pairs perfectly with galbitang or gomtang.
  • Those who want to make kimchi easily without the hassle of boiling a broth, using cold rice instead.
  • Those who prefer crisp, crunchy texture that lasts even after long fermentation.

Shop ingredients on Coupang(Ad)

radishflower saltNew Sugarred pepper powderdried anchovy sauceplum syrupgarlicgingershrimp paste

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