Seolleongtang House Style Kkakdugi
Seolleongtang House Style Kkakdugi
Making Delicious and Refreshing Kkakdugi Like a Seolleongtang Restaurant
As the brief Indian Summer fades and the temperature drops, a warm, comforting soup sounds incredibly appealing. This is also the season when fresh radishes are readily available at great prices, perfect for making kimchi. Why not try making seolleongtang house-style kkakdugi, known for its crisp texture and refreshing taste? It’s delightful to eat right away, and even more flavorful when fermented. This recipe uniquely uses cider for a refreshing sweetness and a base of anchovy broth for a deep umami flavor. Follow these detailed steps to create professional-quality kkakdugi in your own kitchen.
Kkakdugi Ingredients- 3.5-4kg radish
- 1 cup (200ml) cider
- 2/3 cup (approx. 130g) sugar
- 3/4 cup (approx. 120g) coarse sea salt (slightly less)
- 4 stalks green onion (scallions)
- 1.5 cups (approx. 150g) chili powder
- 1 cup (200ml) anchovy broth (prepared in advance)
Kkakdugi Seasoning Ingredients- 7-8 cloves garlic, minced (approx. 25-30g)
- 1 thumb-sized piece ginger, minced (approx. 10g)
- 1/2 medium onion
- 1 small apple, cored
- 2 tbsp (30ml) plum extract
- 2.5 tbsp (approx. 30g) salted fermented shrimp, minced
- 2 tbsp (30ml) anchovy sauce
- 80g cooked rice (preferably cold rice)
- 7-8 cloves garlic, minced (approx. 25-30g)
- 1 thumb-sized piece ginger, minced (approx. 10g)
- 1/2 medium onion
- 1 small apple, cored
- 2 tbsp (30ml) plum extract
- 2.5 tbsp (approx. 30g) salted fermented shrimp, minced
- 2 tbsp (30ml) anchovy sauce
- 80g cooked rice (preferably cold rice)
Cooking Instructions
Step 1
To achieve a deep and rich umami flavor, prepare an anchovy broth. Simmer dried pollack, anchovies for broth, dried shiitake mushrooms, dried shrimp, and dried red chilies in water over low heat to create a concentrated broth. Strain the broth to remove any solids and let it cool completely before using. This broth is key to the depth of flavor in your kkakdugi.
Step 2
To ensure the kkakdugi stays crisp, prepare the brining liquid. In a bowl, combine 1 cup of cider, 3/4 cup of coarse sea salt (slightly less), and 2/3 cup of sugar. Stir until the salt and sugar are mostly dissolved. The cider will add a subtle sweetness and a hint of freshness to the radish.
Step 3
Wash the radishes thoroughly and trim off any bruised or damaged parts. Then, cut them into large, bite-sized cubes for kkakdugi. Cutting them too small can lead to them becoming mushy quickly, so aim for pieces about 3-4 cm in size.
Step 4
Place the cut radishes in a large bowl and pour the prepared cider brine over them. Gently toss the radishes with your hands to ensure the brine coats them evenly. Let the radishes brine for about 1 hour, making sure to toss them occasionally to ensure they cure uniformly. The radishes should be tender but still have a slight firmness.
Step 5
To make the seasoning paste, prepare a blender or food processor. Add the minced garlic (7-8 cloves), minced ginger (thumb-sized piece), 1/2 onion, 1 small cored apple, 2 tbsp plum extract, 2.5 tbsp minced salted fermented shrimp, 2 tbsp anchovy sauce, and 80g of cooked cold rice to the blender.
Step 6
Blend all the seasoning ingredients until smooth. Ensure the rice is fully incorporated and the mixture is a fine paste; this helps the seasoning adhere well to the radish, resulting in delicious kkakdugi. If you don’t have a blender, a grater can also be used.
Step 7
Now, let’s complete the flavorful seasoning. Pour 1 cup of the cooled anchovy broth prepared earlier into a large bowl.
Step 8
Add 1.5 cups of chili powder to the broth.
Step 9
Using a spoon or spatula, stir all the ingredients together thoroughly until well combined and lump-free. You’ll have a smooth, thick seasoning paste ready to coat your kkakdugi. This paste is the heart of the kkakdugi’s flavor!
Step 10
Drain the brined radishes using a colander. Do NOT rinse them with water! The salt from the brining process will meld with the seasoning to create the desired flavor. Letting excess water drain for about 5-10 minutes will prevent the kkakdugi from becoming watery and dilute.
Step 11
Add all the prepared seasoning paste to the drained radishes. Wearing food-safe gloves, gently mix everything together with your hands, ensuring each piece of radish is evenly coated without breaking them.
Step 12
Finally, add the 4 stalks of green onion, washed and cut into 3-4 cm lengths, to the seasoned kkakdugi. Gently mix once more to incorporate the green onions.
Step 13
Once everything is well mixed, your delicious seolleongtang house-style kkakdugi is ready! While it’s tasty to eat immediately, allowing it to ferment at room temperature for half a day before refrigerating will develop an even deeper flavor. Enjoy your homemade kkakdugi!
