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Summer Delight: Making Refreshing Dongchimi





Summer Delight: Making Refreshing Dongchimi

Cool and Crisp Dongchimi for Summer

Summer Delight: Making Refreshing Dongchimi

My son fell ill after eating pork, which prompted me to make Dongchimi. In the past, we enjoyed Dongchimi all year round. During summer, when radishes are not at their peak flavor, I make a delicious broth to create this refreshing kimchi. Stored in the refrigerator, it allows us to savor the taste of winter Dongchimi even in the heat. It’s perfect for adding a clean, palate-cleansing element to your meals or for enjoying alongside rich, fatty dishes.

Recipe Info

  • Category : Kimchi / Fermented foods / Sauces
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Pickled
  • Servings : More than 6 servings
  • Cooking Time : More than 2 hours
  • Difficulty : Anyone

Main Ingredients

  • 1 large Korean radish (approx. 1.5-2kg)
  • 1 onion (medium size)
  • 1 stalk of green onion (leek)
  • 2 Cheongyang peppers (or similar spicy peppers)
  • 1 red chili pepper
  • 1 piece of dried kelp (kombu), palm-sized
  • 1 handful of dried anchovies (for broth, approx. 10-15 fish)
  • 5L water

Seasoning & Broth Ingredients

  • 1 Tbsp minced garlic
  • 1/2 Tbsp minced ginger
  • 1 Tbsp flour (for making a paste)
  • 1 tsp New Sugar or regular sugar
  • 6 Tbsp coarse sea salt (for salting radish and adjusting flavor, adjust to taste)

Cooking Instructions

Step 1

Prepare the vegetables that will flavor the Dongchimi broth. Lightly wipe the dried kelp. Cut the onion into large pieces. Chop the green onion into large segments, focusing on the white parts. Slice the Cheongyang peppers and red chili peppers diagonally, removing seeds if desired. If using anchovies, remove their innards for a cleaner broth flavor.

Step 1

Step 2

In a small pot, combine 1 Tbsp of flour and 1 tsp of New Sugar (or regular sugar) with about 1/2 cup of water. Whisk until smooth, ensuring no lumps remain. Cook over medium-low heat, stirring constantly, until a clear paste forms. This paste helps to keep the Dongchimi broth clear and aids in drawing out moisture from the radish.

Step 2

Step 3

In a large container (or the pot you will use for the broth), dissolve 6 Tbsp of coarse sea salt in 5L of water. The amount of salt can be adjusted based on the size of your radish and your personal preference. It’s best to make the initial brine slightly saltier than you prefer, as it will mellow out during the fermentation process.

Step 3

Step 4

Add the prepared flour paste and New Sugar (or sugar) to the saltwater. Stir well to combine. Then, turn the heat to medium and bring the mixture to a boil.

Step 4

Step 5

Place the dried anchovies in a fine-mesh sieve or a mesh bag. Once the water in the pot starts boiling, add the bag of anchovies along with the prepared green onion, onion, kelp, Cheongyang peppers, and red chili peppers. This step infuses the broth with aromatic flavors.

Step 5

Step 6

Once the water returns to a rolling boil, continue to simmer for about 10 minutes to allow the flavors of the vegetables and anchovies to fully infuse the broth. After 10 minutes, remove the sieve or bag containing the anchovies to prevent any fishy taste from developing.

Step 6

Step 7

Simmer the remaining vegetables (green onion, onion, kelp, chili peppers) for another 20 minutes to extract their flavors thoroughly. Then, remove and discard these vegetables. Once the broth is ready, turn off the heat. Let the broth cool completely, either with the lid on or off, until it reaches room temperature. Adding hot broth to the radish can make it mushy.

Step 7

Step 8

Wash the Korean radish thoroughly. You can peel it or leave the skin on, as you prefer. Cut the radish into bite-sized pieces, about 3-4 cm in length. Radish cut too thinly can break apart, while pieces too thick may not absorb the flavors well. Place the prepared radish pieces into a clean stainless steel or glass container.

Step 8

Step 9

Once the broth has completely cooled, carefully pour it over the radish in the container. Ensure the radish pieces are submerged in the brine. If necessary, you can add a little more filtered water. Taste the broth before pouring and adjust the saltiness with coarse sea salt if needed.

Step 9

Step 10

Cover the container and let it sit at room temperature for about one day to allow the beneficial bacteria to start working. Be cautious during hot summer days, as leaving it out too long can cause it to ferment too quickly or spoil. After a day, transfer the container to the refrigerator. It will be ready to enjoy chilled after 2-3 days. The flavor will deepen as it ferments.

Step 10



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