Spicy and Sweet Crispy Chonggak Kimchi
Spicy and Sweet Crispy Chonggak Kimchi
Mouthwatering Spicy Chonggak Kimchi Recipe
Introducing our delicious Chonggak Kimchi (ponytail radish kimchi)! It boasts a wonderfully crisp texture from the ponytial radishes, and a refreshing, subtly sweet flavor. Our family’s secret is grinding fresh Cheongyang chili peppers into the seasoning paste, which creates a flavor that clings perfectly to your palate, making this kimchi a true rice thief. It’s perfect for enjoying with any meal!
Main Ingredients- 1 bunch ponytail radishes
- 1/3 cup coarse sea salt
- 2 cups water
Kimchi Seasoning- 1/2 cup minced garlic
- 1 Tbsp minced ginger
- 2 cups gochugaru (Korean chili flakes)
- 2 cups cooked rice porridge (made by blending cooked glutinous rice)
- 5 Tbsp onion juice
- 1 cup base broth
- 3 Cheongyang chili peppers (to be blended)
- 3 Tbsp maesilcheong (green plum syrup)
- 1 Tbsp sugar
- 5 Tbsp fermented anchovy sauce (digest)
- 2 Tbsp fermented shrimp paste
- 5 Tbsp fish sauce (anchovy)
- 1 Tbsp dried anchovy powder
- 1 Tbsp dried shrimp powder
Base Broth Ingredients- 3 dried pollack heads
- 5 dried shiitake mushrooms
- 1/2 cup minced garlic
- 1 Tbsp minced ginger
- 2 cups gochugaru (Korean chili flakes)
- 2 cups cooked rice porridge (made by blending cooked glutinous rice)
- 5 Tbsp onion juice
- 1 cup base broth
- 3 Cheongyang chili peppers (to be blended)
- 3 Tbsp maesilcheong (green plum syrup)
- 1 Tbsp sugar
- 5 Tbsp fermented anchovy sauce (digest)
- 2 Tbsp fermented shrimp paste
- 5 Tbsp fish sauce (anchovy)
- 1 Tbsp dried anchovy powder
- 1 Tbsp dried shrimp powder
Base Broth Ingredients- 3 dried pollack heads
- 5 dried shiitake mushrooms
Cooking Instructions
Step 1
First, in a deep pot, combine 3 dried pollack heads and 5 dried shiitake mushrooms with 4 cups of water. Bring to a boil over high heat, then reduce to medium-low and simmer gently for about 1 hour to create a flavorful base broth. This will add a deep and refreshing taste to your kimchi.
Step 2
Trim off any yellowed outer leaves from the ponytail radishes. Use a knife to carefully scrape away any dirt from the base where the radish meets the greens. If the radishes are very large, cut them in half for easier handling and to ensure the seasoning penetrates well.
Step 3
Instead of making a separate brining liquid, we’ll salt the radishes directly. Mix 1/3 cup of coarse sea salt with 2 cups of water and sprinkle this mixture evenly over the radish parts of the ponytail radishes. This is a simpler way to achieve perfect salting.
Step 4
Let the ponytail radishes salt for about 2-3 hours. Flip them halfway through the salting process. As they pickle, lay the radishes down so that the green tops are also evenly salted. Tender, well-salted greens are key to delicious kimchi.
Step 5
To check if the radishes are perfectly salted, simply bend a piece from the middle of a radish. If it bends easily without snapping, they are ready. This indicates they have reached the optimal texture for pickling.
Step 6
After salting, rinse the ponytail radishes thoroughly under cold running water 3-4 times. It’s crucial to drain them completely in a colander afterwards. Excess water can make the kimchi taste bland or mushy.
Step 7
Now, let’s make the delicious seasoning paste! In a blender, combine 1 cup of the base broth with 3 deseeded Cheongyang chili peppers (rinsed). Blend until smooth to create a chili paste. Add this chili paste along with all the other seasoning ingredients (minced garlic, minced ginger, gochugaru, rice porridge, onion juice, maesilcheong, sugar, fermented anchovy sauce, fermented shrimp paste, fish sauce, dried anchovy powder, dried shrimp powder) to a mixing bowl and combine well.
Step 8
Once all the seasoning ingredients are mixed, cover the bowl with plastic wrap and refrigerate for about 1 hour. This resting period allows the gochugaru to fully hydrate and soften, deepening the flavors of the paste. You’ll start to smell the delicious aromas!
Step 9
Add the ripened seasoning paste to the completely drained ponytail radishes. It’s time to mix!
Step 10
Gently mix the radishes and seasoning paste with your hands, ensuring the paste coats every part of the radishes and greens evenly. Take care to get the seasoning all the way to the tips of the greens. Your delicious Chonggak Kimchi is ready! Enjoy its crisp texture and spicy-sweet flavor.
Step 11
You might also want to check out our recipe for Kkakdugi (cubed radish kimchi) that’s delicious right away! [Instant Kkakdugi @6899499]
