Kkakdugi (Radish Kimchi) Recipe

Serious Eats
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Ingredients (9)

  • 3 pounds (1.4kg) daikon or Korean moo radish, peeled and cut into a 1-inch dice
  • 1 tablespoon plus 1 teaspoon (15g) Diamond Crystal kosher salt
  • 2 teaspoons (10g) sugar
  • 1/4 cup plus 2 tablespoons (40g) coarse ground gochugaru (Korean chile powder)
  • 12 garlic cloves (60g), finely chopped
  • One 3-inch piece fresh ginger (about 1.75 ounces; 50g), peeled and finely chopped
  • 5 scallions (about 60g), cut into 1-inch pieces
  • 2 tablespoons (40g) saeujeot (Korean salted shrimp)
  • 2 tablespoons (30ml) fish sauce

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Bloody Mary

The Bar

Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.

Ingredients (6)

  • 1.5 oz. Smirnoff No. 21 Vodka
  • 4 oz. Tomato Juice
  • Pinch of Salt and Pepper
  • 3 dashes of Worcestershire Sauce
  • 4 dashes of Tabasco Sauce
  • Celery Stalk, Pickle, Lemon Wheel or Olives to garnish
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