Modu Recipe
Modu Recipe

Ttukdak Hyung's Seolleongtang Restaurant-Style Kkakdugi

Radish is pickled with coarse salt and starch syrup until firm and chewy, then mixed with various seasonings including onion, ginger, and saeujeot for a deep-flavored seolleongtang restaurant-style kkakdugi.

50 minside dishDifficulty Normal

Ingredients needed 2 servings

Recipe

Cooking tips

  • When pickling the radish, you must add starch syrup to achieve a firm and chewy texture. Do not substitute with sugar.
  • During the 2-hour pickling time, turn the radish at 30-minute intervals to ensure even mixing.
  • If maesil extract is unavailable, you can substitute with 3 tablespoons of sugar.
  • Let the finished kkakdugi ferment in the refrigerator for 3 days.

Recommended for

  • Those who want to make crunchy and delicious kkakdugi at home.
  • Those looking for kimchi that pairs well with seolleongtang or gukbap.
  • Those who want to make a side dish that can be stored and enjoyed for a long time.

Shop ingredients on Coupang(Ad)

radishonionlarge green oniongingerminced garlicsaeujeot (Korean salted fermented shrimp)gochugaru (Korean chili pepper flakes)fermented anchovy saucebrewed soy sauce

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