Ttukdak Hyung's Silbi Kimchi

• 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 🍳

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.

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.