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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
18°C
15°C - 20°C
Time
8 hours
4 hours - 12 hours
Equipment
Gamja Ssal Tteok (Jeolla Province): Provides the characteristic chewiness in these potato-rice cakes
Andong Soju Mash (Gyeongsang Province): Used as a starch source for traditional liquor fermentation
Kimchi Binding Paste (Seoul): Creates a glossy coating for premium kimchi varieties
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