Crisp and Refreshing Bottlegourd Kimchi (Chonggak Kimchi)
Crisp and Refreshing Bottlegourd Kimchi (Chonggak Kimchi)
Delicious Bottlegourd Kimchi Recipe Using Seasonal Radishes: Tips for Using the Radish Greens Too
Introducing an authentic Bottlegourd Kimchi (Chonggak Kimchi) recipe infused with a mother’s touch. Learn the secret to making a crisp and flavorful kimchi using fresh radishes and their greens.
Bottlegourd Kimchi Ingredients- Bottlegourd Radishes (Chonggakmu) 4 bundles (approx. 11kg)
- Coarse Sea Salt 3 cups (approx. 200ml)
- Water 2.5L
- Scallions 200g
- Fine Chili Powder 300g
- Dried Kelp Broth 400ml (or anchovy broth)
- Fermented Fish Sauce (Yellow Croaker) 100ml
- Anchovy Fish Sauce 100ml
- Sweet Rice Paste 300ml
- Plum Extract 100ml
- Minced Garlic 200g
- Ginger Syrup 2 Tbsp
- Salted Fermented Shrimp 2 Tbsp
- 3 Ripe Persimmons
Cooking Instructions
Step 1
First, we begin by preparing the bottlegourd radishes to preserve their freshness. Trim off the tough upper parts of the radishes and any yellowed leaves, and meticulously clean off any small roots.
Step 2
For the radish greens (Altai leaves), carefully remove any yellowed or wilted leaves, keeping only the fresh ones. This step ensures your kimchi will ferment beautifully and taste cleaner.
Step 3
The area where the radish meets its greens can often trap dirt. Use a knife to gently scrape away any soil from this connection point, ensuring it’s thoroughly cleaned.
Step 4
If your bottlegourd radishes have an abundance of greens, you can separate them and make a separate kimchi with just the greens, which is also delicious! Leave just enough greens attached to the radish bulbs for the main kimchi.
Step 5
Rinse the prepared bottlegourd radishes thoroughly under running water. Do not peel the radishes; just wash them as they are. If there are any stubborn dirt patches in the crevices or areas that are hard to clean, gently scrape them with a knife. Since these radishes are fresh from the farm, a good rinse should make them perfectly clean.
Step 6
Rinse the radishes carefully about three times to ensure all dirt and impurities are removed.
Step 7
Now, it’s time to salt the radishes using coarse sea salt. Sprinkle the salt generously over the radish bulbs, and only lightly on the greens, as the greens will salt sufficiently alongside the bulbs. While salting the radishes whole preserves their delicious flavor, you can cut very large radishes in half to ensure even salting throughout.
Step 8
Dissolve the remaining salt in water to create a brine. Drizzle this brine evenly over the radishes. Alternatively, you can soak the radishes in brine first and then sprinkle with salt, or dissolve any leftover salt in water and pour it over. This ensures consistent salting.
Step 9
Salt the radish greens separately, and lightly dip just the white root ends of the scallions into the brine to soften them slightly.
Step 10
Let the radishes salt for about 2 hours. After 1 hour, turn them over once to ensure they salt evenly on all sides.
Step 11
After 2 hours of salting, the radishes should be nicely wilted. Gently rinse them under running water to remove excess salt.
Step 12
Place the rinsed radishes and greens in a colander and allow them to drain thoroughly. Properly draining is crucial to prevent the kimchi from becoming watery and to ensure the seasoning adheres well.
Step 13
It’s time to make the kimchi paste. In a bowl, combine 400ml of dried kelp broth (or anchovy broth) with 300g of fine chili powder. Mix well. Pre-soaking the chili powder helps it dissolve evenly, enhancing the color and flavor of the kimchi.
Step 14
Next, we’ll prepare the ingredients for the blender to add umami and depth to the kimchi. The original recipe calls for persimmons, but I’ve opted for apples, pears, and onions for a richer, smoother broth. Adding fruits provides natural sweetness and enhances the flavor profile during fermentation. Be mindful not to use too much apple, as it can make the kimchi too sour; however, a slightly tangy flavor is desirable for some! I often add a bit more apple for that pleasant tartness.
Step 15
Add 1 apple, 1 pear, and half an onion to the blender. Include the salted fermented shrimp and plum extract. Instead of sweet rice paste, I’m adding half a bowl of cooked rice. This also helps create a similar thickening effect and adds a pleasant savory note.
Step 16
Pour the blended ingredients from the blender into the chili powder mixture and mix thoroughly.
Step 17
Add 200g of minced garlic and 2 tablespoons of homemade ginger syrup. It’s always rewarding when homemade ingredients like this ginger syrup prove so useful!
Step 18
I’m using sand lance fish sauce (Kkanari Aekjeot) instead of yellow croaker fish sauce. While yellow croaker fish sauce offers a unique flavor, sand lance or anchovy fish sauce can be used as substitutes if it’s hard to find. Add 100ml of anchovy fish sauce for added umami.
Step 19
Now, mix all the seasoning ingredients together thoroughly. Taste the seasoning and adjust with more fish sauce or salt if needed, to suit your preference. Proper seasoning is key to delicious kimchi!
Step 20
Take the drained bottlegourd radishes and coat them evenly with the prepared seasoning, a little at a time. Make sure each radish is well-coated.
Step 21
Carefully pack the seasoned radishes into a kimchi container, pressing them down firmly. Packing them tightly helps them ferment properly.
Step 22
If you separated the radish greens, mix them with the seasoning separately to make radish green kimchi. This way, you can enjoy delicious kimchi without wasting any part of the vegetable. Radish green kimchi is delicious to eat right away!
Step 23
After packing, it’s best to let the kimchi sit at room temperature for about a day before refrigerating it. This allows it to ferment slightly and develop a deeper flavor. Enjoying this well-fermented bottlegourd kimchi with a bowl of warm rice is an unparalleled culinary experience – truly a dish that needs no further introduction!
