How to Make Delicious Kkakdugi: Seolleongtang Restaurant Recipe for Making Radish Kimchi

Why is the kkakdugi at a seolleongtang restaurant always delicious?

That is because the secret to making delicious kkakdugi is hidden there.

So today, how to make delicious kkakdugi like the kind served at a seolleongtang restaurant

I will tell you about the method. 🥬💕

It has a superb crunchy, sweet, and refreshing taste.

You can taste the cubed radish kimchi.

First, we need to prepare the radish, right?

Since radishes are eaten with the skin on, if there is a lot of dirt on them

After scrubbing with a brush, rinse thoroughly under running water.

Then, you just need to cut it to the size you want.

If you cut it too small, the radish will fall apart as it cooks.

It is best to cut it into appropriate sizes.

Since today is the secret recipe for making kkakdugi (seokbakji) from a seolleongtang restaurant

Just like how it's made at a restaurant

I'm going to add salt and artificial sweetener and let it marinate.

Wait a minute?

New Sugar has 300 times the sweetness of sugar, and

Because it is a sweetener that produces an incredibly sweet taste even when used in very small amounts

Mothers have long used this when making kimchi.

Although it was controversial despite being a sugar substitute,

It has been verified to be safe, so it is fine to use.

It is used more in restaurants than at home.

New Sugar, which goes well with kimchi~

If you use sugar, fermentation becomes too fast.

While cabbage and radish easily become soft,

If you use New Sugar, it has a sweet yet crunchy taste and

Because it has a refreshing taste, it is still

It is widely used in restaurants.

Why are they pickled in salt water?

It is usually salted, so if you do it without this process

It takes a long time and doesn't taste good because the seasoning hasn't soaked in properly.

When pickled in salt water, moisture is drawn out and quickly

It gets pickled and the seasoning is absorbed well.

Also, the martial arts do not soften easily.

You can preserve the crunchy texture.

Please let the radish sit for about 2 hours to pickle well.

If there is a large amount, it is a good idea to flip and mix it once in the middle!

After about 2 hours, I saw that it was well pickled.

Set aside the liquid released from the pickled radish and taste it during the final seasoning.

If it tastes bland, please add a little salt.

First, let's make the glutinous rice paste.

Add 2/3 cup of glutinous rice flour and 300ml of water, and stir well.

Simmer until thick.

You just need to boil it while adjusting the consistency so it doesn't stick to the bottom.

After boiling and letting it cool, you can add it to the seasoning.

I used only half the amount of glutinous rice paste for the kkakdugi.

Please add it while checking the amount of kimchi.

If you don't cook the paste, the broth will become cloudy later.

It doesn't have a deep flavor, so it tastes much better if you add it.

Add 1/3 onion, 1/3 cup minced garlic, 1.5g MSG, and 1.5 tablespoons salted shrimp paste

Pour in water and blend it in a blender.

Mix the pickled radish, 2 cups of red pepper powder, and the prepared seasoning well.

At this point, please mix well with your hands so that everything is evenly combined.

My mouth is watering just from mixing the seasoning.

Is it because it tastes familiar? Haha.

Now, after placing the well-seasoned cubed radish kimchi into a kimchi container,

After aging at room temperature for about a day and a half,

If you put it in a kimchi refrigerator to ferment a little more

Really refreshing and delicious kkakdugi from a seolleongtang restaurant

You will get to taste the radish kimchi..^^

The fermentation process enhances the flavor of the cubed radish kimchi

I think it's improving!

When I eat gukbap or seolleongtang, and when I eat ramyeon

I always eat it with cubed radish kimchi.

I feel reassured knowing that the radish kimchi I made this time is also guaranteed to be delicious.. haha

Even with just delicious kimchi or kkakdugi

I worry less about side dishes now. Is it just me?

Would you like a bite?

I took it out and ate it after letting it age... and my family went crazy.

They said it's the best ever... lol

It's a shame I only soaked it for a short while...

I think I'll have to make kkakdugi again soon :)

Delicious like the kkakdugi at a seolleongtang restaurant

It was a recipe for making kkakdugi.

Making radish kimchi is simpler than you think, right?

The important thing is a mom's heart filled with love and devotion... haha

You will come to feel another kind of happiness.:)

Now, instead of buying it, try making it yourself :)🥢🥬💕