Main ingredients 🥩
cabbagegarlicgingersaeujeotgochugaruCheongyang gochugarukanari aekjeotmaesil cheongyogurtMiweonradishchives
Ttukdak Hyung's Silbi Kimchi
A reinterpretation of Daejeon's famous spicy Silbi Kimchi, enhanced with yogurt and Miweon for umami, so it can be enjoyed at home.
🙋 Recommended for
- ⭐ Those who find store-bought Silbi Kimchi too spicy or expensive and want to make it at home
- ⭐ People looking for a fiery, addictive spiciness to relieve stress
- ⭐ Those who want a spicy kimchi that pairs perfectly with bossam, boiled pork, or hot soup rice
Ingredients needed 🛒4 servings
- 1 head of cabbage (quartered into 4)
- water (as needed)
- salt (as needed)
- plenty of garlic
- a little ginger
- saeujeot (as needed)
- 1 bowl of cooked white rice
- anchovy stock (as needed)
- gochugaru (as needed)
- plenty of Cheongyang gochugaru
- kanari aekjeot (as needed)
- a little jocheong
- a little maesil cheong
- 1 yogurt
- a little Miweon
- a little julienned radish
- a little chives
Recipe 🍳
- Cut the cabbage lengthwise into quarters.
- Dissolve salt in a large container of water, add the cabbage quarters, and weigh them down with a heavy object. Brine for 12 hours.
- Rinse the brined cabbage in clean water once, then drain thoroughly in a colander.
- In a blender, combine garlic, ginger, saeujeot, cooked rice, and anchovy stock. Blend until smooth to make the seasoning base.
- Mix the blended base with gochugaru, Cheongyang gochugaru, kanari aekjeot, jocheong, maesil cheong, yogurt, and Miweon to make a thick seasoning paste.
- Spread the seasoning paste evenly between the leaves of the drained cabbage.
- Layer the seasoned cabbage in a kimchi container, then refrigerate and let it ferment for one day to finish.
- Mix the leftover seasoning paste with julienned radish and chopped chives to make a separate radish kimchi to serve alongside.
- Brine the cabbage in salted water with a weight for 12 hours, then rinse and drain.
- Make the seasoning paste by mixing blended ingredients with Cheongyang gochugaru, yogurt, and Miweon.
- Coat each cabbage leaf with the seasoning, pack into a container, and refrigerate for one day to ferment.
Cooking tips 💡
- Be sure to press the cabbage down with a heavy object while brining so it wilts evenly and absorbs the salt well.
- If you prefer an intense spicy kick, significantly increase the ratio of Cheongyang gochugaru to regular gochugaru.
- Yogurt and Miweon are the key secrets to the addictive umami flavor characteristic of famous restaurants.
- Apply the seasoning paste sparingly at first; if you use too much too early, you may run out before finishing all the cabbage leaves.