Crisp and Refreshing Seokbakji: The Perfect Replica of Seolleongtang House Radish Kimchi
Making Special Seokbakji with Autumn Flavors: Revealing the Secrets of Seolleongtang House Radish Kimchi
Introducing a Seokbakji recipe that boasts a delightful crunch and refreshing taste, made with sweet, seasonal autumn radishes. Recreate the exact radish kimchi flavor you enjoy at seolleongtang (Korean beef bone soup) restaurants, right in your own kitchen. Its deep savory notes will make you want to savor every last drop of the brine.
Main Ingredients- 5kg Radishes (large and firm autumn radishes)
- 2 bundles of Radish Greens (fresh and vibrant)
- 3/4 cup Coarse Sea Salt (for brining radishes)
- 1/2 Tbsp Sugar (for balancing sweetness)
- 1 cup Flour Paste (adds thickness and flavor)
Ingredients for Mixer- 1/2 large Onion (blended for a smooth taste)
- 1/2 Apple (adds sweetness and aroma)
- 2 bottles Plain Yogurt (tenderizes and adds creaminess)
Seasoning Ingredients- 1.5 cups Gochugaru (Korean chili powder – determines color and spiciness)
- 1/3 cup Maesil Cheong (Plum Extract – adds subtle sweetness and deep flavor)
- 6 Tbsp Saeujeot (Salted Fermented Shrimp – key to umami! Mince finely)
- 1/2 cup Myeolchi Aekjeot (Anchovy Fish Sauce – enhances freshness and clean taste)
- 2 Tbsp Coarse Sea Salt (for final seasoning adjustment)
- 3 Tbsp Minced Garlic (use generously for flavor)
- 1/3 Tbsp Minced Ginger (adds fragrant notes)
- Flour Paste (for thickening)
- 1/2 large Onion (blended for a smooth taste)
- 1/2 Apple (adds sweetness and aroma)
- 2 bottles Plain Yogurt (tenderizes and adds creaminess)
Seasoning Ingredients- 1.5 cups Gochugaru (Korean chili powder – determines color and spiciness)
- 1/3 cup Maesil Cheong (Plum Extract – adds subtle sweetness and deep flavor)
- 6 Tbsp Saeujeot (Salted Fermented Shrimp – key to umami! Mince finely)
- 1/2 cup Myeolchi Aekjeot (Anchovy Fish Sauce – enhances freshness and clean taste)
- 2 Tbsp Coarse Sea Salt (for final seasoning adjustment)
- 3 Tbsp Minced Garlic (use generously for flavor)
- 1/3 Tbsp Minced Ginger (adds fragrant notes)
- Flour Paste (for thickening)
Cooking Instructions
Step 1
Thoroughly scrub the radishes with a scouring pad, keeping the skin on. The skin contains nutrients and flavor that enhance the kimchi’s taste.
Step 2
Cut the cleaned radishes into large, bite-sized pieces, about 2 cm thick. Cutting them large helps maintain a crisp texture.
Step 3
Place the cut radishes in a large bowl. Sprinkle evenly with 3/4 cup of coarse sea salt and 1/2 Tbsp sugar. Mix gently and let brine for about 50 minutes. Stir once or twice during this time to ensure even brining.
Step 4
Trim any tough parts from the radish greens and cut them into approximately 4cm lengths. Add them to the brining radishes and let them brine together for another 15-20 minutes. Brining the greens with the radish adds a deeper flavor.
Step 5
Prepare about 100g of scallions, cutting them into 4-5 cm lengths. These are important ingredients that add color and aroma to the kimchi.
Step 6
Make the flour paste. In a pot, combine 1.5 cups of water and 1 Tbsp of flour. Whisk until smooth and no lumps remain. Cook over low heat, stirring constantly, until thickened. Let it cool completely before use.
Step 7
Drain the brined radishes using a colander. Drain them well, but avoid over-draining, which can make the radishes dry.
Step 8
Prepare mixer ingredients: Core the apple and cut it into large chunks. This will add a smooth sweetness.
Step 9
Cut the onion into large pieces as well. This will add a mild, smooth flavor without any harshness.
Step 10
Combine the chopped apple, onion, 2 bottles of plain yogurt, and 1 cup of the cooled flour paste in a blender. Blend until smooth and well combined. Ensuring a smooth consistency is key.
Step 11
To the drained radishes, first add about 1/5 cup (approx. 30g) of gochugaru and gently mix. This step helps the radishes absorb the chili powder color beautifully, making them look more appetizing. Let them sit for about 5-7 minutes to color.
Step 12
After 5-7 minutes, add the blended mixture from the blender and all the remaining seasoning ingredients (the rest of the gochugaru, maesil cheong, saeujeot, myeolchi aekjeot, coarse sea salt, minced garlic, and minced ginger) to the radishes. Prepare to mix everything together.
Step 13
Add the cut scallions and all the prepared seasoning ingredients to the radishes. Mix them gently, as if making kimchi filling, ensuring not to mash the ingredients. Mix thoroughly but gently.
Step 14
Mix everything evenly until well combined. Taste and adjust seasoning with a little more salt if needed.
Step 15
Transfer the mixed seokbakji to an airtight container. Let it ferment at room temperature for about 2 days, adjusting the fermentation time based on the weather. Afterwards, store it in the refrigerator. While it’s delicious right away, its flavor deepens beautifully as it ferments.
