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Hello! This is Yuna Bin.

During my vacation, I took on one of the August supporter missions: ‘Kimchi Challenge in the Exhibition Hall!’

‘Kimchi Challenge in the Exhibition Hall!’ was an activity where I actually made one of the kimchi introduced in the exhibition at home. Actually, it was supposed to be a (summer) kimchi challenge, but I accidentally made Kkakdugi (cubed radish kimchi) and I'm just posting it~

The kimchi I made this time is none other than...

Kkakdugi

Do you guys like Kkakdugi?

I love the combination of Kkakdugi with Gukbap (rice soup).

I referred to the AI briefing that appears at the very top when you search for ‘How to Make Kkakdugi’ in the search bar.

For reference, I made it with my mom, haha.

When I told my mom that I had to make kimchi, she gave me a few nags? but she worked hard to help me~

Main Ingredients:

Radish: 1~2 (Cut summer radish into small pieces, winter radish into large pieces)

Seasoning: 5~6T of chili powder, 3T of salted shrimp, 2~4T of minced garlic, 1~3T of sugar, green onion/scallions, 2~3T of salt

First, cut the radish.

While cutting the radish, I suddenly wondered:

Why does Kkakdugi have to be square?

I decided to break free from this rigid and narrow-minded thinking.

As you can see, the left is a fox, and the right is a heart.

While my mom was cutting the radish, I carved it with a small paring knife next to her.

I felt like I became a Kkakdugi artist.

Isn't a Kkakdugi artist also an artist?

Next, soak the radish in salt for 40~50 minutes.

The fox radish and heart radish I made stand out.

Among the identically shaped square radishes,

The fact that there are fewer of them makes them feel more special.

Like the fox radish and heart radish I made, I hope you guys reading this also create many small but special experiences in your boring and repetitive daily lives.

New challenges are always scary but exciting.

Actually, I was scared while making that fox and heart.

I was afraid of getting smacked on the back.

(Luckily, I didn't get hit)

Next, add color with chili powder.

The color of the chili powder is unusual.

Then, add the rest of the seasoning and mix evenly. That's very simple, right?

I recommend adding seasoning while tasting.

Actually, quite a lot of seasoning was left over, so I used it to season cucumbers.

Finally, store it in the refrigerator after aging it at room temperature for one day.

The color looks like it came from hell, but the taste is fine.

I think it's because I used bright red chili powder.

+) Taste review after aging for one day

There's a reason why Kkakdugi isn't a summer kimchi.

The radish is too bitter. I don't recommend it.

What I felt while doing this mission is that making kimchi isn't difficult, haha.

And it was quite fun because it was the first time I made something with my mom since elementary school.

Also, how cost-effective is it that philosophical thinking can be expanded while making Kkakdugi?

I hope that my blog neighbors will definitely try making kimchi themselves once, haha~

Then, I'll be back with summer kimchi-making content! Haha

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