Mastering kkakdugi

Mastering kkakdugi

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Making kkakdugi from Maangchi’s Big Book. The recipe in the link doesn’t include sauejeot, salty fermented shrimp, like the recipe in the book which adds a lot of depth to the kimchi. I also added buchu and Korean green onion along with the scallion to give it an extra kick! Mixing by hand is essential. Kkadugi is delicious fresh but fermenting and chilling it adds an extra crunch to this staple kimchi. Delicious. Thanks Maangchi!

The recipe for Kkakdugi is here!

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One Comment:

  1. Maangchi New York City joined 8/08 & has 11,798 comments

    Wow, you succeeded in mastering kkakdugi!

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