Sparkling Radish Greens Water Kimchi (Honggat Mul Kimchi)
Sparkling Radish Greens Water Kimchi (Honggat Mul Kimchi)
Experience the Zesty Delight of Honggat Water Kimchi, a Dish Beyond Just a Kimchi Filling
We’ve transformed Honggat, a common ingredient for kimchi filling, into a refreshing water kimchi! This recipe brings out the unique, tangy flavor of Honggat, making it a perfect dish to invigorate your palate.
Main Ingredients- 1 bunch fresh Honggat (red mustard greens)
- 1/2 Korean radish
- 1 pear
- 2 potatoes
- 1 handful Korean parsley (minari)
Seasoning Ingredients- 10 red chilies
- 3 Cheongyang chilies (very spicy)
- 3 Tbsp anchovy sauce
- 1 liter water
- 1 Tbsp coarse sea salt
- 1 onion
- 7-8 cloves garlic
- 1 thumb-sized piece of ginger
- 10 red chilies
- 3 Cheongyang chilies (very spicy)
- 3 Tbsp anchovy sauce
- 1 liter water
- 1 Tbsp coarse sea salt
- 1 onion
- 7-8 cloves garlic
- 1 thumb-sized piece of ginger
Cooking Instructions
Step 1
Begin by preparing the Honggat. Trim off the tough ends of the stems with a knife and discard any wilted or damaged leaves, ensuring you’re using only fresh greens.
Step 2
Rinse the prepared Honggat once under running water and lightly shake off excess moisture. Layer the greens with coarse sea salt between the leaves, allowing it to permeate. Let it sit for about 10 minutes to wilt slightly. This salting process helps to retain the crispness.
Step 3
Peel the Korean radish using a peeler. Cut it into quarters and then slice thinly into bite-sized pieces (nabak-style). Thin slices allow the seasoning to penetrate better.
Step 4
Prepare the ingredients for the seasoning paste. Roughly chop the onion, red chilies, ginger, and pear into pieces that are easy to blend. Remove the core from the pear before chopping.
Step 5
Peel the potatoes and cut them into smaller pieces to help them cook faster. We will boil these briefly to soften them before blending.
Step 6
In a blender, combine the chopped red chilies, onion, pear, potatoes, garlic, and ginger (excluding the Cheongyang chilies and minari). Add about half of the water (500ml) and blend until smooth and well combined. You may need to add a little more water to achieve a smooth consistency.
Step 7
Rinse the salted Honggat 2-3 times in cold water to remove excess salt. Drain thoroughly and cut into approximately 10cm lengths. Cutting them to a manageable size will help them absorb the flavors better.
Step 8
In the blender, combine the chopped red chilies, onion, pear, potatoes, garlic, and ginger again (excluding the Cheongyang chilies and minari). Blend until smooth. (Note: This step seems to repeat step 5. Please verify if different ingredients were intended or if this is a duplicate instruction. Assuming it’s a confirmation of the blend.)
Step 9
Strain the blended seasoning mixture through a fine-mesh sieve to separate the liquid from the solids. Place the solids in a clean cheesecloth and squeeze out any remaining liquid. This concentrated paste adds depth of flavor.
Step 10
In a large bowl or pot, combine the strained liquid seasoning with the remaining 1 liter of water. Stir in the 3 Tbsp of anchovy sauce until well incorporated. Mix thoroughly to ensure all flavors are evenly distributed.
Step 11
Rinse the salted Honggat 2-3 times in cold water until the saltiness is reduced to your liking. Drain well and cut into about 10cm lengths. Ensure you don’t over-rinse to maintain its crisp texture.
Step 12
Now, assemble your water kimchi! In a clean container, add the cut Honggat, sliced radish, Korean parsley, and the whole red chilies. Pour the prepared seasoned brine over the ingredients, ensuring they are mostly submerged. Let it sit at room temperature for about 1 day to begin fermentation, then transfer to the kimchi refrigerator to ripen slowly. Enjoy the delightful, zesty flavor!
