Seolleongtang House Style Radish Kimchi
Master the Secret to Delicious Seolleongtang Radish Kimchi at Home
The key to the amazing taste of Seolleongtang (Korean beef bone soup) often lies in its perfect accompaniment: the utterly delicious radish kimchi (Kkakdugi). This kimchi is so good, it acts as a strong pillar of flavor supporting the soup. We’ve captured the essence of that signature Seolleongtang house Kkakdugi taste! Simple, yet guaranteed to be delicious!
Main Ingredients- 2 Korean radishes (large size)
- 1 cup coarse sea salt (for salting the radish)
Kkakdugi Seasoning Mix- 1.5 cups gochugaru (Korean chili flakes)
- 3/4 cup fish sauce (anchovy or sand lance)
- 1/2 cup fish sauce (anchovy)
- 1 cup minced garlic
- 1 Tbsp ginger powder (or 1/2 Tbsp minced fresh ginger)
- 1 cup chopped green onions (white parts preferred)
- 1 cup Sprite or Cider (lemon-lime soda)
- 1 individual plain yogurt
- 1 Tbsp New Sugar (or granulated sugar)
- 1.5 cups gochugaru (Korean chili flakes)
- 3/4 cup fish sauce (anchovy or sand lance)
- 1/2 cup fish sauce (anchovy)
- 1 cup minced garlic
- 1 Tbsp ginger powder (or 1/2 Tbsp minced fresh ginger)
- 1 cup chopped green onions (white parts preferred)
- 1 cup Sprite or Cider (lemon-lime soda)
- 1 individual plain yogurt
- 1 Tbsp New Sugar (or granulated sugar)
Cooking Instructions
Step 1
First, prepare the Korean radishes. Gently scrape off the outer skin with a knife or the back of a spoon, then rinse thoroughly under running water. After removing excess moisture, cut the radish into approximately 2 to 2.5 cm cubes. Cutting them too small can make them mushy.
Step 2
Add 1 cup of coarse sea salt to the cubed radish and mix well to coat. Let it salt for about 30 minutes, turning it over once halfway through if possible. After 30 minutes, rinse the salted radish two to three times under cold water to remove excess salt. Drain completely in a colander. Ensuring the radish is well-drained is crucial to prevent it from becoming bland or too watery.
Step 3
Now, let’s make the Kkakdugi seasoning mix. In a bowl, combine the gochugaru, fish sauces (both types), minced garlic, ginger powder (or minced ginger), chopped green onions, Sprite (or cider), plain yogurt, and New Sugar (or granulated sugar).
Step 4
Use a spatula or spoon to thoroughly mix all the seasoning ingredients in the bowl until well combined. Let the seasoning mixture rest for at least 30 minutes. This resting period allows the flavors to meld together and develop a richer umami taste.
Step 5
Add the well-drained radish cubes to the bowl with the rested seasoning mix. Gently toss everything together, ensuring the seasoning coats each piece of radish evenly. Be careful not to mix too vigorously, as this could break down the radish pieces. Once mixed, your delicious Seolleongtang-style Kkakdugi is ready!
Step 6
Transfer the finished Kkakdugi into an airtight container and store it in the refrigerator. Enjoy the refreshingly sweet and clean taste of this Seolleongtang house Kkakdugi! It’s not just perfect with Seolleongtang, but also a wonderful side dish for any meal. Enjoy your delicious kimchi! ^^
