CORNYVERSE

If you love the satisfying crunch of a good side dish, Kkakdugi (Cubed Radish Kimchi) is about to become your favorite refrigerator staple. Unlike cabbage kimchi, which can feel intimidating for beginners, kkakdugi is incredibly straightforward to prep and yields a refreshing, spicy, and slightly sweet result that pairs perfectly with any Korean meal. Ultimate Crunch: Made with Korean mu (radish), this kimchi stays crisp much longer than leafy greens. Beginner-Friendly: No complicated layering of leaves—just cube, salt, and mix! The Perfect Soup Companion: It is the classic partner for hot soups like Seolleongtang (ox bone soup) or Galbitang (short rib soup). Ingredients Servings: Makes about 1 gallon container 5.5 lbs Korean radish (mu) 3 tbsp Korean coarse sea salt (adjust if using finer salt) 3-4 scallions, cut into 1-inch lengths The Seasoning: 1/2 cup Gochugaru (Korean red chili pepper flakes) 2 tbsp Fish sauce (Myulchiaekjeot) 3 tbsp Salted fermented shrimp (Saeujeot), mince...

Jatjuk (잣죽) is a traditional Korean porridge known for its incredibly creamy texture and delicate nutty flavor. It’s the ultimate healing food in Korea—gentle enough for those feeling under the weather, yet luxurious enough to be a special breakfast treat on a chilly morning. Rich & Nutritious: Packed with healthy fats and protein from high-quality pine nuts, making it a great energy booster. Gentle on the Stomach: The finely ground rice makes it very easy to digest and comforting to eat. Quick & Simple: Once the rice is soaked, it takes only about 20 minutes to cook into a silky, smooth porridge. Ingredients Serves: 4 | Prep time: 10 mins (+ soaking) | Cook time: 20 mins 1 cup short grain rice (soaked for at least 1 hour) 1 cup pine nuts (you can use 1/2 or 2/3 cup for a milder flavor) 3 cups water Salt to taste Optional: 1 dried jujube (daechu) or extra pine nuts for garnish Step-by-Step Prepare the Base: Rinse the rice and soak it in water for at least 1 hour, then drai...