My kkakdugi is well fermented so I made some soybean sprout soup to go with it. I added a generous amount of toasted sesame seed powder on top. Ahh!  These 3 musketeers are a terrific combination of gastronomy: rice, soybean sprout soup, and kkakdugi! : )

My Kongnamulguk (soybean sprout soup) recipe is here!

If you like to learn how to make kkakdugi (cubed radish kimchi), check this out, too!

Leave a Reply

You must create a profile and be logged in to post a comment.