Crisp and Delicious Chonggak Kimchi (Radish Greens Kimchi)
How to Make Authentic Chonggak Kimchi: A Summer Radish Greens Kimchi Recipe
Beat the summer heat with refreshing and crisp Chonggak Kimchi! Make delicious Chonggak Kimchi using fresh radishes and fragrant radish greens. This detailed recipe comes with easy-to-follow steps and tips for beginners.
Main Ingredients
- 18 small radishes (with plenty of greens), about 2-3 bundles of store-bought Kkakdugi radish
- 2 cups (200ml cup measure) coarse sea salt
- 1L water
Cooking Instructions
Step 1
For Chonggak Kimchi, choose small radishes that are rich in greens. This recipe uses about 2-3 bundles of kkakdugi radishes typically found in the market. Using radishes harvested at the small kkakdugi stage without letting them grow too large results in a more delicious kimchi.
Step 2
It’s crucial to clean the radishes thoroughly. First, lightly rinse them under running water to remove loose soil. Then, use a peeler or a paring knife to scrape off the radish skin. After peeling, rinse them again under running water and drain well. Trim the radish greens to about 5-6 cm in length. Cut the radishes themselves into quarters lengthwise, leaving a little bit of the green part attached, for easy handling.
Step 3
In a large bowl, arrange the prepared radishes and greens. Take half of the 2 cups of coarse sea salt (1 cup) and sprinkle about 1-2 tablespoons of salt evenly over the radishes and greens. The salt will help draw out moisture and begin the pickling process.
Step 4
Layer the remaining radishes and greens on top, and sprinkle the remaining 1 cup of salt evenly over them. Layering with salt ensures that both the radish and greens are pickled uniformly, leading to a better flavor.
Step 5
Pour 1 liter of water into the remaining salt in the bowl and stir until dissolved. Gently pour this saltwater around the edges of the bowl, allowing it to seep into the radishes and greens.
Step 6
Now, let the radishes and greens pickle for 2 to 3 hours. It’s a good idea to flip them over once in the middle to ensure even pickling.
Step 7
During the pickling process, turn the radishes and greens over. Move the ones at the bottom to the top and vice versa. This ensures that all parts are pickled evenly.
Step 8
After pickling for 2 to 3 hours, rinse the radishes and greens under running water 2 to 3 times to remove excess salt. Rinse them thoroughly to avoid any raw taste.
Step 9
Place the rinsed radishes and greens in a colander and let as much water as possible drain out. Proper draining is key to preventing the kimchi from becoming mushy and maintaining its crisp texture.
Step 10
Estimate the quantity of the drained radishes and greens. It should be about 20 handfuls if you grab them generously. This will give you an idea for the amount of seasoning needed.
Step 11
In a large bowl, combine the drained radishes and greens. Sprinkle the 30 tablespoons of chili powder evenly over them before mixing.
Step 12
In a blender, add the 20 cloves of garlic and 1 large onion, roughly chopped. Pour in 1 cup (200ml cup measure) of anchovy sauce and blend until smooth. Pour this mixture over the radishes and greens. The anchovy sauce will provide saltiness and umami.
Step 13
Add the remaining 1 cup of anchovy sauce. In the blender, combine 1/2 cup of cooked rice and 1 cup (200ml cup measure) of kelp and anchovy broth, then blend until smooth. The rice acts as a thickener, helping the seasoning adhere better, and the broth adds depth of flavor. Pour this mixture over the radishes as well.
Step 14
Finally, add the 8 small ginger pieces (about the size of a garlic clove) and 1/2 cup (200ml cup measure) of plum extract to the blender and blend until smooth. Ginger adds a subtle spiciness, and plum extract adds sweetness, enhancing the overall flavor of the kimchi. Pour this mixture over the radishes.
Step 15
Pour 1 cup (200ml cup measure) of kelp and anchovy broth into the blender and shake it to rinse out any remaining seasoning. Using every bit of seasoning ensures a rich and flavorful kimchi.
Step 16
Now, gently mix the radishes, greens, and all the seasoning ingredients with your hands. Ensure the seasoning is evenly distributed throughout. Pack the seasoned kimchi tightly into a kimchi container, pressing down firmly to remove as much air as possible. This helps preserve the kimchi’s freshness.
Step 17
Pour 1 cup (200ml cup measure) of kelp and anchovy broth into the bowl used for mixing. Swirl it around to rinse off any residual seasoning from the sides and bottom of the bowl. This allows you to utilize all the seasoning for the kimchi brine.
Step 18
Pour the rinsed brine evenly over the Chonggak Kimchi in the container. This keeps the kimchi moist and helps it ferment nicely, developing a delicious flavor.
Step 19
Close the lid tightly and let the kimchi sit at room temperature for about a day to allow it to ferment slightly. Then, transfer it to a kimchi refrigerator to keep it cool and enjoy its refreshing taste. It’s the perfect summer delicacy!
Step 20
It’s perfectly fermented right now, and I’m enjoying the crisp texture of the Chonggak Kimchi. I highly recommend you try making it!
