How to Make Delicious Chonggak Kimchi (Radish Kimchi)
How to Make Delicious Chonggak Kimchi (Radish Kimchi)
I Want to Eat It Right Now! Making Fresh Chonggak Kimchi (Dallangmu), A Delectable Treat to Stimulate Your Appetite!
Fresh dallangmu (small radish) is in season and catching my eye. Around this time, I naturally crave dallangmu kimchi! If you brine them to be slightly sweet and then make them spicy, you can enjoy them deliciously for a long time. With just one delicious kimchi, your side dish worries are lessened! Enjoy the happiness of making your own chonggak kimchi this spring, as a tasty kimchi alone completes a satisfying meal!
Kimchi Ingredients- 2kg Chonggak Radishes (Dallangmu)
- 1 bowl of Onion (approx. 2 onions)
- 1 bowl of Green Onion (approx. 1 stalk)
- 150ml Coarse Sea Salt (approx. 1 cup)
- 1 tablespoon Sugar
- 1 liter Water (for brining)
Kimchi Seasoning Ingredients- 400ml Fish Sauce (approx. 2 cups)
- 300ml Onion Syrup (approx. 1.5 cups)
- 200ml Flour Paste (approx. 1 cup)
- 200ml Minced Garlic (approx. 1 cup)
- 50ml Ginger Powder (approx. 1/4 cup, or 2 Tbsp minced ginger)
- 500ml Gochugaru (Korean chili flakes) (approx. 2.5 cups)
- 400ml Fish Sauce (approx. 2 cups)
- 300ml Onion Syrup (approx. 1.5 cups)
- 200ml Flour Paste (approx. 1 cup)
- 200ml Minced Garlic (approx. 1 cup)
- 50ml Ginger Powder (approx. 1/4 cup, or 2 Tbsp minced ginger)
- 500ml Gochugaru (Korean chili flakes) (approx. 2.5 cups)
Cooking Instructions
Step 1
First, thoroughly clean the soil from the chonggak radishes. The part where the radish and leaves connect tends to trap dirt, so use a soft brush to scrub it clean. Trim the tough ends of the radish roots. Tip: Soaking them in water for a bit before washing can help loosen the dirt, making it easier to remove.
Step 2
Cut the cleaned chonggak radishes into bite-sized pieces. Typically, cutting them into 4-5cm lengths makes them easy to mix with the seasoning and eat.
Step 3
Layer the coarse sea salt between the prepared chonggak radishes to brine them. Sprinkle 1 tablespoon of sugar evenly over the radish parts; this helps with the osmotic process, making the radishes tender faster and adding a deeper flavor.
Step 4
Place a heavy object (like a kimchi container lid or a plate) on top of the radishes to apply pressure from top to bottom. Brine them like this for 2 hours, then flip and mix them, and brine for another 2 hours, for a total of 4 hours of sufficient brining.
Step 5
They are well-brined when the radishes bend slightly and become tender, as shown in the photo. It’s important to adjust the brining time according to the size of the radishes. Thicker radishes need longer, while thinner ones need less time to avoid them becoming too salty.
Step 6
Rinse the well-brined chonggak radishes thoroughly under running water to remove excess salt. Make sure to rinse them at least 3 times until no more dirt or impurities are released.
Step 7
Drain the rinsed chonggak radishes well by placing them in a colander. If there’s too much moisture, the kimchi seasoning can become diluted, so draining for at least 30 minutes is crucial.
Step 8
Now, let’s make the delicious seasoning that will determine the taste of your chonggak kimchi! In a large bowl, combine the gochugaru, fish sauce, onion syrup, flour paste, minced garlic, and ginger powder. Mix them thoroughly. You can adjust the consistency of the seasoning to your preference.
Step 9
Add a portion of the prepared seasoning (about 350-400ml) to the drained chonggak radishes and mix. It’s better to start with a moderate amount and add more after tasting, rather than adding too much seasoning at once. The remaining seasoning can be stored in an airtight container to ferment and develop deeper flavors. Add the sliced onion and green onions and mix them in.
Step 10
Mix everything evenly so that the chonggak radishes and seasoning are well combined. This will give the kimchi a more appetizing color. If you prefer a darker color, add a little more gochugaru. The well-mixed chonggak kimchi can be eaten immediately, or if fermented in a cool place, it will develop an even richer flavor.
