Authentic Seokbakji Recipe: Unlock the Secret to Deep Flavor and Crisp Texture!
How to Make Delicious Seokbakji at Home
Traditionally, Seokbakji was made by mixing leftover ingredients, but today it’s a delicacy in its own right! This recipe takes you back to the roots, creating a wonderfully unique kimchi with a rich history and exceptional taste. Experience the satisfying crunch of radish and the savory depth of the seasoning – a perfect addition to any meal.
Main Ingredients- 2kg Radish (choose large, firm ones)
- 2.5 Tbsp Coarse Salt (for brining)
- 2 Tbsp Sugar (to slightly enhance radish sweetness)
Seasoning Paste Ingredients- 100g Onion (finely minced)
- 40g Garlic (minced)
- 3 Tbsp Sugar (adjusts the sweetness of the paste)
- 2.5 Tbsp Coarse Salt (for seasoning the paste)
- 10 Tbsp Gochugaru (Korean chili flakes, for color and spice)
- 4 Tbsp Fish Sauce (for a deep umami flavor)
- 200ml Cider or Sprite (removes gamey odors and adds a refreshing taste)
- 100g Onion (finely minced)
- 40g Garlic (minced)
- 3 Tbsp Sugar (adjusts the sweetness of the paste)
- 2.5 Tbsp Coarse Salt (for seasoning the paste)
- 10 Tbsp Gochugaru (Korean chili flakes, for color and spice)
- 4 Tbsp Fish Sauce (for a deep umami flavor)
- 200ml Cider or Sprite (removes gamey odors and adds a refreshing taste)
Cooking Instructions
Step 1
First, peel the radish thoroughly. Then, cut it into quarters or 6-8 wedges, creating bite-sized pieces. Making deep cross-shaped cuts will help the seasoning penetrate better.
Step 2
In a large bowl, add the cut radishes. Sprinkle them evenly with 2.5 Tbsp of coarse salt and 2 Tbsp of sugar. Gently toss to coat, and let them brine for about 30 minutes. Flip the radishes halfway through to ensure even brining.
Step 3
Rinse the brined radishes lightly under running water to remove excess salt. Drain them thoroughly in a colander. Properly draining the water is crucial for maintaining the radish’s crisp texture and preventing it from becoming mushy.
Step 4
Now, let’s prepare the delicious seasoning paste. In a blender, combine the minced onion, minced garlic, 3 Tbsp sugar, 2.5 Tbsp coarse salt, 10 Tbsp gochugaru, and 4 Tbsp fish sauce. Blend until you achieve a smooth paste. A well-blended paste ensures an even distribution of flavor.
Step 5
To the blended paste, add 200ml of cider or Sprite. This ingredient helps to eliminate any unpleasant odors from the radish and adds a subtle sweetness and refreshing note. Mix well.
Step 6
Take the drained radishes and gently combine them with the prepared seasoning paste in a large bowl. Be careful not to break the radish pieces. Mix thoroughly, ensuring that the paste coats every piece of radish evenly. This step is key to infusing the radish with flavor.
Step 7
Transfer the well-mixed Seokbakji to an airtight container. Let it ferment at room temperature for about a day, then refrigerate. Enjoy the deepening flavors as it matures! Your delicious Seokbakji is now complete!
