Crispy Chonggak Kimchi (Young Radish Kimchi)
How to Make Delicious and Crispy Chonggak Kimchi
As the kimchi-making season arrives, we’ve prepared Chonggak Kimchi, also known as young radish kimchi, which is perfect to enjoy before your main napa cabbage kimchi matures. The refreshing crunch of the young radishes combined with their natural sweetness makes this a delightful preserved food for the season, promising a delicious experience.
Chonggak Kimchi Ingredients- 2 bunches young radishes (approx. 1.5kg)
- 1/2 bunch scallions (approx. 100g)
- 2 cups coarse sea salt (standard paper cup, approx. 200g)
Making the Sweet Rice Porridge- 500mL water
- 2 Tbsp sweet rice flour (approx. 20g)
Kimchi Seasoning Ingredients- 3 cups flavorful broth (approx. 600mL)
- 3 cups coarse gochugaru (Korean chili flakes, approx. 270g)
- 1/2 pear (medium size)
- 1/2 onion (medium size)
- 1/2 cup fermented anchovy sauce (approx. 120mL)
- 1/2 cup salted fermented shrimp (approx. 100g)
- 1 cup cooled sweet rice porridge (approx. 200mL)
- 6 Tbsp minced garlic (approx. 90g)
- 1 Tbsp minced ginger (approx. 15g)
- 3 Tbsp plum extract (approx. 45mL)
- 500mL water
- 2 Tbsp sweet rice flour (approx. 20g)
Kimchi Seasoning Ingredients- 3 cups flavorful broth (approx. 600mL)
- 3 cups coarse gochugaru (Korean chili flakes, approx. 270g)
- 1/2 pear (medium size)
- 1/2 onion (medium size)
- 1/2 cup fermented anchovy sauce (approx. 120mL)
- 1/2 cup salted fermented shrimp (approx. 100g)
- 1 cup cooled sweet rice porridge (approx. 200mL)
- 6 Tbsp minced garlic (approx. 90g)
- 1 Tbsp minced ginger (approx. 15g)
- 3 Tbsp plum extract (approx. 45mL)
Cooking Instructions
Step 1
Thoroughly wash the dirt from the roots of the 2 bunches of young radishes (Chonggakmu). Trim any rough parts where the roots and leaves connect. If the radishes are very thick, make a cross-shaped slit into the thickest part of the radish to help the seasoning penetrate. Lightly pat the washed radishes dry.
Step 2
Begin salting the young radishes with 2 cups of coarse sea salt (using a standard paper cup for measurement). Let them salt for about 2 hours, flipping them halfway through to ensure even salting. (2 cups of salt is roughly equivalent to 13 tablespoons).
Step 3
While the radishes are salting, prepare the sweet rice porridge. Mix 2 tablespoons of sweet rice flour with 4 tablespoons of water until smooth and lump-free.
Step 4
In a pot, combine the dissolved sweet rice flour mixture with 500mL of water. Cook over low heat, stirring constantly, until it thickens into a porridge consistency. Remove from heat and let it cool completely. It’s important for the porridge to be fully cooled before adding it to the kimchi paste to avoid a raw flour taste.
Step 5
After salting for 2 hours, rinse the young radishes 2-3 times under cold running water to remove excess salt. Drain them well in a colander, ensuring most of the water is removed. Properly draining prevents the kimchi from becoming mushy and keeps it delightfully crisp.
Step 6
Prepare the broth for the kimchi seasoning. (While the original recipe suggests a broth made with various ingredients like anchovies and kelp, you can also use store-bought broth or plain water for simplicity). Combine 3 cups of broth with 3 cups of coarse gochugaru and let it soak for about 10-20 minutes. Soaking the chili flakes ensures a smooth, rich paste without grittiness.
Step 7
Peel and core the 1/2 pear and 1/2 onion, then chop them finely. Using a blender or immersion blender will create a smoother puree, adding natural sweetness and depth of flavor.
Step 8
Add the pureed pear and onion to the soaked gochugaru. Stir in 1/2 cup of fermented anchovy sauce. Adjust the amount of anchovy sauce to your taste preference.
Step 9
Rinse and drain 1/2 cup of salted fermented shrimp, then mince them finely. Add the minced shrimp to the seasoning mixture for a boost of umami and a deep, savory flavor.
Step 10
Stir in the 1 cup of cooled sweet rice porridge into the seasoning. The porridge helps to thicken the kimchi paste and aids in the fermentation process.
Step 11
Finally, add 6 tablespoons of minced garlic, 1 tablespoon of minced ginger, and 3 tablespoons of plum extract for sweetness and aroma. Mix everything thoroughly until well combined.
Step 12
Place the well-drained young radishes in a large bowl. Pour all the prepared seasoning over the radishes. Gently toss with your hands, ensuring each radish is evenly coated with the seasoning. Be careful not to mash the radishes while mixing.
Step 13
Lastly, lightly coat the 1/2 bunch of scallions with some of the remaining seasoning. Arrange these scallions on top of the kimchi like a blanket. This layer helps prevent moisture loss, adds visual appeal, and contributes delicious flavor as it ferments. Wishing it a delicious fermentation!
