Royal Dongchimi (Quick 3-Day Fermentation!)
Royal Dongchimi (Quick 3-Day Fermentation!)
Easy Royal Dongchimi Ready in Just 3 Days
Does the word ‘Dongchimi,’ especially ‘Royal Dongchimi,’ sound intimidating or overly complicated to you? I used to feel that way too, thinking the process would be too demanding. This recipe is my adapted version that keeps the authentic flavor of Royal Dongchimi while simplifying the steps significantly. Now, you can enjoy crisp and refreshing Dongchimi in just 3 days! I’ve broken down the process into easy, detailed instructions, perfect for beginners.
Dongchimi Ingredients- 2 Korean Radishes for Dongchimi
- 30g Scallions
- 2 Tbsp Citron Marmalade Syrup
- 30g Coarse Sea Salt
- 3 Green Chilies
- 3 Red Chilies
- 15g Ginger (thinly sliced)
- 40g Garlic (thinly sliced)
- 3 Tbsp Citron Marmalade
Refreshing Dongchimi Broth- 400g Korean Radish (for broth)
- 600g Peeled Pear
- 6 cups Water (approx. 1.2L)
- 1 Tbsp Coarse Sea Salt
- 400g Korean Radish (for broth)
- 600g Peeled Pear
- 6 cups Water (approx. 1.2L)
- 1 Tbsp Coarse Sea Salt
Cooking Instructions
Step 1
First, wash the Korean radishes intended for Dongchimi thoroughly. Cut each radish in half lengthwise, then slice them into half-moon shapes about 0.7 cm thick. Slicing them too thinly can make them mushy, while too thick might prevent the flavors from penetrating well, so aim for a moderate thickness.
Step 2
In a large bowl, combine the sliced radish, 30g of washed scallions, 30g of coarse sea salt, and 2 Tbsp of citron marmalade syrup. Gently mix to coat everything evenly. Let this mixture salt-cure for 30 minutes. Toss the ingredients every 10 minutes to ensure even salting. (Tip: I found that salting for about 45 minutes yielded an even deeper flavor.)
Step 3
While the radishes are salting, it’s time to prepare the Dongchimi broth. Traditional recipes suggest grating the radish and pear finely and then straining them through a cloth bag for a clear broth. However, that sounds like a lot of work! Let me share a method that’s much easier and just as effective for a delicious broth.
Step 4
I decided to enlist the help of my trusty juicer, the Hurom! I put 400g of radish and 600g of peeled pear into the juicer, and it produced a wonderfully clear and fine juice. Just to be absolutely sure, I strained it one more time through a fine cheesecloth. The result was a perfectly clean broth base, with absolutely no pulp or sediment.
Step 5
Next, prepare the aromatics. Thinly slice 40g of garlic and 15g of ginger. Instead of using a knife, a garlic slicer or mandoline makes this task much quicker and ensures uniform slices.
Step 6
Place the sliced ginger, sliced garlic, and 3 Tbsp of the reserved citron marmalade pulp into a large tea bag or spice sachet. Using a sachet makes it easy to remove later and prevents the broth from becoming cloudy.
Step 7
To be extra cautious about the sachet bursting, I placed the first sachet inside another one. This double-bagging method ensures everything stays contained securely.
Step 8
Now, let’s prepare the chilies for color and a hint of spice. The original recipe calls for 3 green and 3 red chilies, but I used only 2 of each to make it milder. Feel free to adjust the quantity to your preference.
Step 9
In TV cooking shows, they often pierce the chilies and pear with toothpicks. I opted for a more fun tool – a trident-like tool I usually use for making chocolates! I used it to poke holes in the chilies. This step is believed to help the flavors penetrate better. (Tip: You can also use a regular fork or skewer.)
Step 10
Now, it’s time to assemble everything in a large kimchi container or pot. Add the salted radishes, scallions, the spice sachet, and the pierced green and red chilies. If your scallions are long, you can roll them into neat little bundles for presentation. I just added mine in clumps as that’s how they were. (Tip: The recipe calls for 30g of scallions, but I added nearly double for a more abundant flavor.)
Step 11
Finally, pour in the broth. The liquid from salting the radishes, along with the pear and radish juice, measured about 6 cups. Add another 6 cups of fresh water to this, along with 1 Tbsp of coarse sea salt. Stir until the salt is dissolved. Pour this seasoned broth over the ingredients in the container. Cover and let it ferment at room temperature for 3 days. Once fermented, store it in the refrigerator and enjoy your delicious, homemade Dongchimi!
