Ttukdak Hyung's Spicy Silbi Kimchi That Keeps You Reaching for More

• 3 heads napa cabbage
• 10 L water
• 700 g sea salt
• 150 g garlic
• 35 g ginger
• 150 g saeujeot (Korean salted fermented shrimp)
• 200 g cooked rice
• 300 ml anchovy-kelp broth
• 300 g regular gochugaru
• 300 g cheongyang chili pepper powder
• 180 ml fermented sand lance sauce
• 100 ml jocheong (Korean rice/grain syrup)
• 100 ml maesil syrup
• 650 ml yogurt
• 2 tbsp Miwon (Korean MSG seasoning)
• radish (amount not disclosed)
• scallions (amount not disclosed)

Recipe 🍳

Cooking tips 💡

• Place a weight on the cabbage and brine for 12 hours.
• Remove and rinse the brined cabbage before applying the seasoning.

Recommended for 🙋

• ⭐Those looking for a sharp, addictive kimchi that truly earns its 'rice thief' reputation.
• ⭐Those who prefer kimchi with deep flavor from the combination of saeujeot and various seasonings.
• ⭐Those who want to add a special touch to the table with homemade kimchi.