Delicious Chonggak Kimchi (Radish Kimchi) Recipe
Delicious Chonggak Kimchi (Radish Kimchi) Recipe
How to Make Authentic Chonggak Kimchi at Home
Chonggak Kimchi, also known as Altai Kimchi, is a delightful kimchi where you can enjoy both the radish and its greens together. Once slightly fermented, it becomes a perfect companion to a bowl of rice, offering a savory and rich flavor enhanced by fermented shrimp paste. This recipe will guide you through making this flavorful and healthy kimchi right in your own kitchen!
Ingredients- 4 bunches of Chonggak Radishes
- 2 handfuls of Green Onions (Scallions)
- 2 cups of Gochugaru (Korean chili flakes)
- 2 Tbsp Sesame Seeds
- Coarse Sea Salt (for brining, to taste)
- 5 Tbsp Cooked Sweet Rice Flour Porridge (Juk)
- 4 Tbsp Saeujeot (fermented shrimp paste), finely minced
- 4 Tbsp Myeolchi Aekjeot (fermented anchovy sauce)
- 3 Tbsp Minced Garlic
- 2 Tbsp Honggochu Enzyme (or plum extract/syrup)
- 2 cloves Garlic (minced)
Cooking Instructions
Step 1
First, trim any dirty or wilted outer leaves from the green onions. Wash them thoroughly under running water to remove any dirt or grit. Gently shake off excess water and set aside.
Step 2
Next, prepare the chonggak radishes. Trim the tops and any discolored or damaged leaves from the radish greens. Carefully clean the radishes and greens under running water, removing any soil stuck between the radish and the greens, as well as any small roots. Focus on using the tender parts of the radish greens.
Step 3
Place the washed chonggak radishes in a colander to drain thoroughly. Proper drainage is crucial to prevent the kimchi from becoming mushy and to maintain its crisp texture.
Step 4
In a large bowl, place a generous amount of coarse sea salt. Sprinkle the salt specifically onto the ‘radish’ part of each chonggak radish. Avoid salting the green parts too heavily, as this can impart a bitter taste.
Step 5
In a large kimchi container or bowl, layer the salted chonggak radishes. It’s best to arrange them with the radish roots facing downwards.
Step 6
Lightly sprinkle a very small amount of coarse sea salt only onto the green leafy parts. This is just to help them wilt slightly without becoming overly salty.
Step 7
Allow the chonggak radishes to brine for about 5 hours. During this time, flip them over once halfway through to ensure even brining throughout. The brining time may vary depending on the size of the radishes and the ambient temperature.
Step 8
After 5 hours, rinse the brined chonggak radishes under running water about two times. Pay close attention to rinsing out the salt from between the radish and the greens, and wash the radish roots clean as well.
Step 9
Drain the rinsed chonggak radishes thoroughly again in a colander. For larger radishes, make a cross-shaped cut about one-third of the way up from the root end. This helps the seasoning penetrate better, making the kimchi more flavorful.
Step 10
While the radishes are brining, prepare a thin porridge (juk) by cooking sweet rice flour with water until it thickens slightly. Let it cool completely. This porridge acts as a binder for the seasoning and adds a subtle sweetness and body.
Step 11
Prepare 4 tablespoons of saeujeot (fermented shrimp paste). Mince it finely or blend it in a food processor. This ingredient is key to the kimchi’s deep umami flavor.
Step 12
Measure out 4 tablespoons of myeolchi aekjeot (fermented anchovy sauce). The saltiness can vary between brands, so it’s advisable to taste and adjust the amount if needed.
Step 13
In a blender, combine the minced ginger (2 cloves), cooled sweet rice porridge (5 Tbsp), Honggochu enzyme (or plum extract/syrup, 2 Tbsp), the prepared saeujeot, and myeolchi aekjeot.
Step 14
Blend the ingredients until smooth and well combined. A smooth seasoning paste ensures the kimchi is evenly coated and tastes delicious.
Step 15
In a large bowl, pour the blended seasoning mixture. Add the gochugaru (2 cups) and minced garlic (3 Tbsp).
Step 16
Mix all the seasoning ingredients thoroughly with a spatula or your hands. Ensure the mixture is uniform and free of lumps.
Step 17
Add the thoroughly drained chonggak radishes to the bowl with the seasoning.
Step 18
Spoon the seasoning over the radishes. Gently coat both the radish roots and the greens with the paste.
Step 19
Gently toss and mix the radishes with the seasoning to ensure an even coating. Be careful not to tear the radish or the greens while mixing.
Step 20
Finally, add the sesame seeds (2 Tbsp) for a nutty aroma and flavor.
Step 21
Toss gently once more to distribute the sesame seeds evenly throughout the kimchi. The seeds add a wonderful visual appeal and taste.
Step 22
Take one or two green onions and wrap them around a few chonggak radishes to bundle them. The green onions might feel stiff initially, but as you pack the kimchi into the container and press down, they will soften and hold the bundles nicely.
Step 23
Carefully pack the finished chonggak kimchi into your kimchi container, pressing down to fill any gaps. Minimizing air exposure is key for proper fermentation and longevity.
Step 24
Your delicious Chonggak Kimchi is ready! Let it ferment at room temperature for about a day, then refrigerate to enjoy it cool and crisp.
