This Man's Cook's Seolleongtang-style Kimchi

Cooking tips 💡

• This recipe uses the radish’s natural moisture instead of salt brining to create a refreshing broth. To prevent sogginess, always apply the soju coating step.
• Adding sugar too early releases sticky juice from the radish, making the broth cloudy and less refreshing. Always add sugar after the mixture is well combined.
• Leaving cut radish exposed at room temperature causes bitterness. The key to flavor is mixing it quickly with soju and red pepper powder right after slicing.

Recommended for 🙋

• ⭐Those who love the sweet and refreshing broth characteristic of seolleongtang or soup restaurant-style kimchi.
• ⭐People wanting to quickly and easily make large batches of radish kimchi without the hassle of salt brining.
• ⭐Those seeking savory depth in stews or soups without boiling glutinous rice paste—using leftover cold rice instead.