📌 Key Cooking Steps

1. Preparing and Salting the Radish

Slice the radish into fan shapes.

Add 1/2 cup of coarse salt and 1 tablespoon of New Sugar and salt for 2 hours.

2. Removing Bitterness and Sourness from Summer Radishes (Most Important)

Place the salted radish on a sieve to drain only the liquid. (Do not wash it!)

Place a bowl over the radish and place a heavy object on top to squeeze out the moisture tightly.

3. Adding Color

Add 1 cup of red chili powder to the drained radish and mix it first to add color.

4. Grinding and Mixing the Seasoning

Put [onion, whole garlic cloves, ginger syrup, salted shrimp paste, leftover cooked rice, fish sauce, and yogurt] into a blender and blend.

Add the chopped green onions and the blended seasoning to the radish and mix well.

5. Fermentation

Let it ferment at room temperature for 2 to 3 days.

Once it is fermented to a tangy flavor, store it in a kimchi refrigerator and enjoy. #Seokbakji #SeokbakjiRecipe #OldRestaurant