๐Ÿ’™๊น€์žฅ๋ฌด๊น€์น˜์ค‘ ์ œ์ผ ์‹œ์›ํ•˜๊ณ  ๋ง›์žˆ๋Š” 1๋“ฑ๋ ˆ์‹œํ”ผ ์ž…๋‹ˆ๋‹ค๐Ÿ’ฏ(์ด๊ฒƒ์ €๊ฒƒ ๋„ฃ์ง€๋งˆ์„ธ์š”)

ํ•œ๊ตญ์˜ ๋ง›
ํ•œ๊ตญ์˜ ๋ง›
12 ๋น„๋””์˜ค ์กฐํšŒ์ˆ˜ยท2026. 10. 15.

Try making radish kimchi with Cheonsu radishes or regular radishes, which are much tastier than Altari kimchi (Chonggak kimchi). Once fermented and taken in a bite, it is truly refreshing and delicious. It is an easy and simple Seokbakji recipe for making Gimjangjeon.


[Ingredients]
1 bunch of Cheonsumu radishes (trimmed, 7 radishes only) 4.7kg

โ€ปRegular radishes are also fine

1 handful of mustard greens 100g

100g tender radish greens

2 handfuls of chives 200g

[Glutinous Rice Paste]

2.5 cups of water (500ml)

2.5 heaping tablespoons of glutinous rice flour (50g)

2 eggplants

[Ingredients to Blend]

1 onion (300g)

30g dried red chili peppers (before soaking)

3 heaping tablespoons of salted shrimp paste (3/4 cup 150g)

Prepared Glutinous Rice Paste

[Pickling]

3/4 cup (100g) sea salt

[Seasoning]

Ingredients ground in a blender

1 cup (200ml) red pepper powder

3 heaping tablespoons (90g) garlic

1 heaping tablespoon (30g) ginger

3/4 cup (150g) honey

2 heaping tablespoons (Adjust final sweetness/saltiness to your preference)

ใ€“Seasoning Measurement Standardsใ€“

๐Ÿฅ›Measuring cup: 200ml

๐Ÿฅ„Table spoon (tablespoon)

โ˜•Teaspoon (coffee spoon)