Deliciously Spicy and Sweet Chonggak Kimchi (Radish Greens Kimchi)
Deliciously Spicy and Sweet Chonggak Kimchi (Radish Greens Kimchi)
How to Make Authentic Chonggak Kimchi, Just Like Mom’s
Introducing a Chonggak Kimchi recipe passed down from my mother. While Korean radish greens (Altagi) can be quite spicy, this recipe ensures a kimchi that is neither too spicy nor too salty, perfect for eating fresh. Look at that beautiful green color! You must try making it!
Main Ingredients- 1 bunch of Korean radish greens (Altagi), choose fresh and firm ones
- 1/2 bunch of green onions, trimmed
Rice Paste- 3 Tbsp glutinous rice flour
- 1 cup water (200ml)
Brining Solution- 1 Liter water (1000ml)
- 1/2 cup coarse sea salt (standard paper cup)
- 1/2 Tbsp sugar substitute (can be replaced with sugar)
- 1 Tbsp vinegar
Kimchi Seasoning- 1/2 cup gochugaru (Korean chili flakes, adjust to your spice preference)
- 3 Tbsp minced garlic
- 1/2 bunch minced ginger (about one thumb segment)
- 1 medium apple (peeled and cored)
- 1/2 medium onion
- 1 Tbsp salted shrimp (including the liquid)
- 2 Tbsp fish sauce (anchovy or sand lance)
- Pinch of salt (to taste)
- 3 Tbsp glutinous rice flour
- 1 cup water (200ml)
Brining Solution- 1 Liter water (1000ml)
- 1/2 cup coarse sea salt (standard paper cup)
- 1/2 Tbsp sugar substitute (can be replaced with sugar)
- 1 Tbsp vinegar
Kimchi Seasoning- 1/2 cup gochugaru (Korean chili flakes, adjust to your spice preference)
- 3 Tbsp minced garlic
- 1/2 bunch minced ginger (about one thumb segment)
- 1 medium apple (peeled and cored)
- 1/2 medium onion
- 1 Tbsp salted shrimp (including the liquid)
- 2 Tbsp fish sauce (anchovy or sand lance)
- Pinch of salt (to taste)
- 1/2 cup gochugaru (Korean chili flakes, adjust to your spice preference)
- 3 Tbsp minced garlic
- 1/2 bunch minced ginger (about one thumb segment)
- 1 medium apple (peeled and cored)
- 1/2 medium onion
- 1 Tbsp salted shrimp (including the liquid)
- 2 Tbsp fish sauce (anchovy or sand lance)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
Trim off any yellow or wilted leaves from the radish greens. Wash the roots thoroughly to remove dirt. You can scrape off the outer layer of thicker roots with the back of a knife or peel them slightly for a cleaner finish.
Step 2
Cut the radish greens into bite-sized pieces. I usually cut them lengthwise into four pieces for a classic kimchi size. Slice the green onions to a similar length.
Step 3
Brine the radish greens to ensure a crisp texture. Dissolve 1/2 cup of coarse sea salt, 1/2 Tbsp sugar substitute, and 1 Tbsp vinegar in 1 liter of water. Add the prepared radish greens and let them brine for at least 1 hour, turning them halfway through for even brining.
Step 4
Make the glutinous rice paste and let it cool. In a pot, whisk together 3 Tbsp glutinous rice flour and 1 cup of water until smooth. Cook over low heat, stirring constantly, until it thickens to a paste-like consistency. Remove from heat and let it cool completely.
Step 5
Prepare the ingredients for blending the seasoning. In a blender, combine the peeled and cored apple, half an onion, minced ginger, and whole garlic cloves (you can use the garlic from the ingredient list, or add a bit more if you like). Add about 1/2 cup of water and blend until smooth. Be careful not to add too much water, or the seasoning will become too thin.
Step 6
In a large bowl, combine the blended seasoning paste, gochugaru, minced garlic, salted shrimp, fish sauce, cooled glutinous rice paste, and sliced green onions. Mix well to create the seasoning paste. Do not add salt yet.
Step 7
Your basic seasoning paste is now ready! Isn’t the color beautiful?
Step 8
Drain the brined radish greens (do not rinse them!) and add them directly to the seasoning. Gently mix everything together, ensuring the seasoning coats the radish greens evenly. Taste and add a pinch of salt if needed to adjust the seasoning.
Step 9
Pack the finished Chonggak Kimchi into a kimchi container. Let it ferment at room temperature for 3-4 hours, then refrigerate and enjoy immediately. It’s delicious even without further fermentation, thanks to the natural sweetness of the radish and the perfectly balanced seasoning. Enjoy this fresh, non-spicy, and non-salty Chonggak Kimchi for a delightful meal!
