Absolutely delicious broth with seasoned radish kimchi (seokbakji).
Fermentation & Pickling⏱ 60min👥 10 servings
Ingredients
- 3.6 kg of Korean radish.
- 1/2 cup raw shrimp.
- 1/2 cup of cooked rice (preferably cold).
- 1.5 cups of soju (approximately 100ml).
- 2 cups of water (approximately 400ml).
- Gochugaru (Korean chili powder) and other seasonings (such as fish sauce).
Instructions
1
Wash the Korean radish thoroughly and cut it into large pieces about 5 cm thick.
2
In a blender, combine raw shrimp, cooked rice, water (400ml), and soju (100ml). Blend until smooth.
3
Mix the prepared Korean radish with the blended seasoning base, gochugaru (Korean chili powder), and other seasonings until evenly coated.
4
Place the finished dumplings in a bowl and pour the broth over them, ensuring everything is covered.
5
Close the lid tightly and let it sit in a cool place, such as a balcony, for two days to age.
6
Store it in a kimchi refrigerator and keep it cold before eating.
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