Refreshing and Crisp “Dongchimi” (Radish Water Kimchi) Ready to Eat
#EasyDongchimiRecipe #ARefreshingBurstOfFlavor!
Beat the summer heat with this refreshing and crisp Dongchimi! By carefully preparing the broth, you can transform even summer radishes into a delicious Dongchimi. Experience the invigorating taste of Dongchimi that will refresh your palate!
Broth Ingredients
- Natural Seasoning Powder 3 Tbsp
- Scallion Roots 2 pcs
- Shiitake Mushroom Stems 3 pcs
- Dried Chili Seeds 2 Tbsp
- Dried Anchovies 1 handful
- Coarse Salt 3 Tbsp
- Water 1L
- Rice Wine (Cheongju) 2 Tbsp
Dongchimi Ingredients
- Radish 1 pc (medium size)
- Coarse Salt 3 Tbsp (for brining radish)
- Prepared Broth 1L
- Scallions (green part) 10-12 stalks
- Whole Garlic Cloves 13 pcs
- Ginger 1/2 piece
- Radish 1 pc (medium size)
- Coarse Salt 3 Tbsp (for brining radish)
- Prepared Broth 1L
- Scallions (green part) 10-12 stalks
- Whole Garlic Cloves 13 pcs
- Ginger 1/2 piece
Cooking Instructions
Step 1
The most crucial element for delicious Dongchimi is a clear and refreshing broth. While other ingredients can be prepared quickly, the broth requires careful attention to achieve a deep and clean flavor, even when eaten immediately. For the broth, place natural seasoning powder, dried anchovies, scallion roots, chili seeds, and shiitake mushroom stems into a brewing bag. Although the natural seasoning powder contains dried anchovy powder, we’re adding extra dried anchovies for a richer umami flavor. Chili seeds contribute to the refreshing taste of the broth rather than spiciness. Put all these ingredients into the brewing bag to prepare the broth.
Step 2
Now, pour 1L of water and 2 Tbsp of rice wine into a pot and start simmering the broth. Bring it to a rolling boil over high heat, then reduce to medium heat and let it simmer gently to extract the flavors. A well-made broth is more than half the battle in making Dongchimi! Adding rice wine helps to eliminate any gamey or fishy odors and ensures a clean taste. You can substitute with cooking wine if rice wine is unavailable.
Step 3
While the broth is simmering, prepare the ingredients for the Dongchimi and get the radish ready for brining. First, peel the 1/2 piece of ginger and slice it thinly.
Step 4
Next, prepare the whole garlic cloves. Dongchimi is a type of kimchi, so garlic is essential for developing its characteristic flavor.
Step 5
Peel and slice the whole garlic cloves. Instead of large green onions (scallions), we’ll be using smaller scallions (often referred to as ‘jjokpa’ in Korean), primarily using the green parts.
Step 6
Wash the scallions thoroughly and pat them dry. Then, roll them up into small, coil-like shapes, about the size of your pinky finger, and tie them. This shape looks appealing and helps the broth to penetrate well. If rolling them is difficult, you can simply add them whole.
Step 7
Now it’s time to prepare the star ingredient: the radish. Cut the radish into bite-sized pieces. You can slice it thinly like in Nabak Kimchi, or cut it into bite-sized rectangular shapes. However, since this Dongchimi is meant to be eaten quickly, cutting it too thick will prolong the brining and fermentation time. Slicing it about 3-4mm thick is recommended. This thickness allows the flavors to infuse well and speeds up the process.
Step 8
Add 3 Tbsp of coarse salt to the prepared radish and mix well to coat each piece evenly. Ensuring the salt is thoroughly distributed is key. The salt will draw out moisture, contributing to the radish’s crisp texture.
Step 9
Now, add 2 cups of water to the radish for brining. If you’re using an airtight container or a kimchi tub, close the lid and shake the container vigorously. Shaking it multiple times, or ‘sheik-sheik’ as we say, will help the salt dissolve faster and brine the radish more evenly. This method allows you to brine one whole radish sufficiently in about an hour.
Step 10
The broth is now ready! It has a wonderfully deep and rich flavor. Thanks to the rice wine, there’s no fishy smell, just a clean taste. Now, remove the brewing bag from the broth. If you’re curious about how to reuse the brewing bag, you can check our Kimchi Jeon (savory pancake) recipe!
Step 11
While the broth is still warm, add 3 Tbsp of coarse salt and stir until it’s completely dissolved. Once the salt is dissolved, let it cool down to room temperature. It’s crucial to let the broth cool completely before adding it to the radish, otherwise, the radish might cook.
Step 12
After about an hour of brining, rinse the radish 2-3 times in clean cold water to remove excess salt and drain it thoroughly.
Step 13
Now, layer the brined radish in your kimchi container. Arrange the prepared scallions, ginger slices, and garlic slices attractively on top. Finally, pour the completely cooled broth over everything. That’s it! It’s incredibly simple, isn’t it? It’s amazing how easy it is to make!
Step 14
Close the lid. In humid and hot weather like today, leave it at room temperature for about half a day to allow for slight fermentation. After that, refrigerate it in a kimchi refrigerator or a regular refrigerator until thoroughly chilled. This way, you can make Dongchimi in the morning and enjoy it chilled by the evening!
Step 15
After letting it ferment at room temperature for half a day and chilling it thoroughly in the refrigerator, take it out to serve. Arrange the crisp radish and scallions beautifully in a bowl, and ladle in plenty of the cool, clear broth. Your homemade, ready-to-eat Dongchimi is now complete and ready to be enjoyed!
