Crispy Radish Kimchi (Chonggak Kimchi) Golden Recipe
Crispy Radish Kimchi (Chonggak Kimchi) Golden Recipe
Easy and Delicious Chonggak Kimchi Recipe for Beginners
Don’t worry if it’s not radish kimchi season! You can enjoy crispy chonggak kimchi, made with young radishes (althari), just like kkakdugi. It’s known that combining althari and radish together is very beneficial for nutrition. However, because young radish greens mature quickly, the proper ratio of radish to greens is a crucial point that determines the kimchi’s flavor. While it develops a deeper flavor as it ages and ferments, many enthusiasts love its unique spicy and slightly pungent taste right after it’s made. Now, you can easily make delicious chonggak kimchi at home!
Main Ingredients- Young Radishes (Althari) 2 bundles
Salting Ingredients- Coarse Sea Salt 1 cup
- Water 1 cup
- Brewing Vinegar 4 Tbsp
- Sugar (or Starch Syrup) 2 tsp
Porridge (Sweet Rice Porridge)- Sweet Rice Flour 1 Tbsp
- Rice Flour 1 Tbsp
- Anchovy Powder 1 Tbsp
- Shiitake Mushroom Powder 1 Tbsp
- Water 1 cup
Seasoning Ingredients- Gochugaru (Korean Chili Flakes) 1 cup
- Minced Garlic 2 Tbsp
- Salted Fermented Shrimp (minced) 2 Tbsp
- Fish Sauce (Anchovy or Pollack) 2 Tbsp
- Coarse Sea Salt 1 cup
- Water 1 cup
- Brewing Vinegar 4 Tbsp
- Sugar (or Starch Syrup) 2 tsp
Porridge (Sweet Rice Porridge)- Sweet Rice Flour 1 Tbsp
- Rice Flour 1 Tbsp
- Anchovy Powder 1 Tbsp
- Shiitake Mushroom Powder 1 Tbsp
- Water 1 cup
Seasoning Ingredients- Gochugaru (Korean Chili Flakes) 1 cup
- Minced Garlic 2 Tbsp
- Salted Fermented Shrimp (minced) 2 Tbsp
- Fish Sauce (Anchovy or Pollack) 2 Tbsp
- Gochugaru (Korean Chili Flakes) 1 cup
- Minced Garlic 2 Tbsp
- Salted Fermented Shrimp (minced) 2 Tbsp
- Fish Sauce (Anchovy or Pollack) 2 Tbsp
Cooking Instructions
Step 1
Trim off any yellow or wilted leaves from the young radishes, keeping only the fresh parts. Peel the outer skin of the radish bulb thinly using a peeler. Adjust the amount of the green stems (‘chonggak’ part) according to your preference. The remaining stems can be used for making dried radish greens or in a refreshing water kimchi. Wash the radishes clean and lightly pat them dry before salting.
Step 2
Mix 1 cup of coarse sea salt with 1 cup of water to make a brine. Add 4 Tbsp of brewing vinegar and 2 tsp of sugar to the brine and stir well until dissolved. Sprinkle this salting mixture evenly over the young radishes. Let them salt for about 30 minutes, turning them over once or twice in between to ensure even salting.
Step 3
For this recipe, instead of making a broth, we’ll use a simple porridge to add umami. Combine 1 Tbsp sweet rice flour, 1 Tbsp rice flour, 1 Tbsp anchovy powder, and 1 Tbsp shiitake mushroom powder with 1 cup of water. Stir well and cook over low heat, stirring constantly, until it thickens into a porridge. Let the porridge cool completely while the radishes are salting. The anchovy and shiitake mushroom powders are the secret to achieving a rich, deep flavor!
Step 4
After salting for 30 minutes, lightly rinse the young radishes 2-3 times under running water to remove excess salt. Don’t squeeze out all the water; a little residual moisture will help the seasoning adhere better.
Step 5
In the cooled porridge, combine 1 cup of gochugaru, 2 Tbsp minced garlic, 2 Tbsp minced salted fermented shrimp, and 2 Tbsp fish sauce. Mix well. Using a blender or food processor makes it easier to combine all the seasonings smoothly. Adding salted fermented shrimp contributes a refreshing and deep flavor characteristic of kimchi.
Step 6
Place the drained young radishes in a large bowl (like a basin). Pour all the prepared seasoning mixture over them. Use your hands to thoroughly mix the seasoning into every part of the radishes, ensuring the stems are also well-coated. It’s important to mix thoroughly so the seasoning is evenly distributed.
Step 7
Transfer the well-mixed chonggak kimchi into your kimchi container, packing it neatly. If you plan to eat it soon, a smaller container is convenient for both storage and fermentation. Cover the container with plastic wrap or a lid and leave it at room temperature for one to two days to ferment, then store it in the kimchi refrigerator. Enjoy its crispiness right after making, and the deepening flavor as it ferments! This method allows you to enjoy both the immediate crispness and the evolving fermented flavor.
Step 8
It feels very rewarding to have made such a substantial amount of delicious chonggak kimchi, filling up the refrigerator. Create a bountiful meal with this crisp and flavorful kimchi!
