Stir-Fried Radish Greens (Chonggak Kimchi): A Recipe for Deep Flavor and Richness
Stir-Fried Radish Greens (Chonggak Kimchi): A Recipe for Deep Flavor and Richness
Sweet & Tangy! Rice-Thief Chonggak Kimchi Stir-Fry, Enhanced with Pear Juice for a Sophisticated Flavor
Discover a secret recipe to transform overly sour radish greens (Chonggak Kimchi) into a fantastic side dish. This recipe specifically uses pear juice to add a natural sweetness and sophisticated flavor, distinct from artificial sweeteners. Make this delicious Chonggak Kimchi stir-fry that will have you finishing a bowl of rice in no time!
Main Ingredients- 1kg well-fermented Chonggak Kimchi (radish greens)
- 3 cups (600ml) water
Seasoning 1 (Initial Seasoning)- 1 Tbsp sugar
- 1 Tbsp dried shiitake mushroom powder
- 0.5 tsp beef-flavored soup stock powder (Dasida)
Seasoning 2 (Finishing)- Pear juice from 2 pears (total 200ml)
- 2 Tbsp corn syrup or rice syrup
- 1 Tbsp grapeseed oil
- 2 Tbsp perilla oil
- 1 Tbsp sugar
- 1 Tbsp dried shiitake mushroom powder
- 0.5 tsp beef-flavored soup stock powder (Dasida)
Seasoning 2 (Finishing)- Pear juice from 2 pears (total 200ml)
- 2 Tbsp corn syrup or rice syrup
- 1 Tbsp grapeseed oil
- 2 Tbsp perilla oil
Cooking Instructions
Step 1
First, take a look at your Chonggak Kimchi. Are you worried it’s too sour to be tasty? Don’t worry! As long as there’s no mold, it can be cooked into a delicious dish. In fact, it’s perfect for developing a deep flavor.
Step 2
To gauge the amount of 1kg of Chonggak Kimchi, try placing it on a plate with a 26cm diameter. Visually confirming the quantity will help you understand the cooking process better.
Step 3
Now, cut the Chonggak Kimchi into bite-sized pieces. It’s important to cut them into appropriate sizes so they absorb the seasoning well when stir-fried, without being too large.
Step 4
Pour 3 cups (600ml) of water into a wide pot or Dutch oven.
Step 5
In the water, add the ingredients for ‘Seasoning 1’: sugar, dried shiitake mushroom powder, and soup stock powder. Stir well to dissolve. These seasonings will gently balance the sourness of the kimchi and add umami.
Step 6
Now, add the prepared Chonggak Kimchi to the pot with water and ‘Seasoning 1’, and cover with a lid. Bring to a boil over high heat, then reduce the heat to low and simmer gently for about 30 minutes. This process will soften the kimchi and allow the initial seasoning to penetrate fully.
Step 7
After 30 minutes, when the kimchi has softened and most of the water has reduced, add all the ingredients for ‘Seasoning 2’: pear juice, corn syrup, grapeseed oil, and perilla oil. Stir well, then continue to simmer over low heat for another 5-6 minutes. The natural sweetness of the pear juice and the nutty aroma of the perilla oil will combine to create a fantastic flavor.
Step 8
It’s good to leave a little bit of this liquid remaining while simmering. This prevents the dish from becoming too dry and maintains a moist texture.
Step 9
Transfer the finished stir-fried Chonggak Kimchi to the 26cm plate used earlier for a nice presentation. This is the original look of the completed dish.
Step 10
This photo shows the dish after applying a food filter. What do you think? Doesn’t it look more appetizing than the original photo? Optionally, you can sprinkle toasted sesame seeds on top for garnish, which will make your stir-fried Chonggak Kimchi even more appealing. Enjoy it with freshly cooked hot rice!
