Crisp and Delicious Fall ‘Chonggak Kimchi’ (Radish Kimchi)
How to Make Flavorful Chonggak Kimchi with Tender Radishes and Crisp Greens of Early Autumn
While early autumn radishes can sometimes be spicy, using large, tender ‘chonggak’ radishes with soft greens results in a wonderfully mild and delicious kimchi. This recipe guides you through making perfectly crisp and deeply flavored kimchi using these seasonal radishes. It’s a true rice-pairing delight!
Radish Brining Ingredients
- 1 bunch Chonggak Radishes (consider 1 bunch if large, 2 if small)
- 200g Coarse Sea Salt
Chonggak Kimchi Seasoning Ingredients
- 200ml Anchovy Sauce (1 paper cup)
- 3 Tbsp Fish Sauce (e.g., Myeolchi Aekjeot)
- 100ml Plum Extract/Syrup (1/2 paper cup)
- 3 Tbsp Ginger Syrup
- 100g Minced Garlic (1/2 paper cup)
- 250ml Cooked Glutinous Rice Porridge (1 beer cup)
- 600ml Gochugaru (Korean Chili Flakes, 3 paper cups)
- 1 Tbsp Sugar
- 200ml Anchovy Sauce (1 paper cup)
- 3 Tbsp Fish Sauce (e.g., Myeolchi Aekjeot)
- 100ml Plum Extract/Syrup (1/2 paper cup)
- 3 Tbsp Ginger Syrup
- 100g Minced Garlic (1/2 paper cup)
- 250ml Cooked Glutinous Rice Porridge (1 beer cup)
- 600ml Gochugaru (Korean Chili Flakes, 3 paper cups)
- 1 Tbsp Sugar
Cooking Instructions
Step 1
① Preparing the Chonggak Radishes: First, trim off the very ends of the radishes where the greens sprout. Then, use a knife or a peeler to carefully scrape away any rough or dirty skin from the top part of the radish. Early autumn radishes can have a slightly peppery skin, so it’s recommended to peel it off for a milder taste, even though the skin contains nutrients. Remove any tough outer leaves and trim the very bottom of the radish for a neater presentation and easier handling when kimchi-making.
Step 2
② Brining the Radishes for Flavor: After preparing them, wash the chonggak radishes thoroughly under running water. Cut larger radishes into six pieces and smaller ones into four pieces for manageable size. Place the cut radishes in a large bowl or container. Sprinkle 200g of coarse sea salt (about 1 paper cup) evenly between the radish roots and the greens. Ensuring the salt reaches all parts is crucial for even brining and delicious kimchi. Add a small amount of water, not too much, to help the brining process. Turn the radishes over occasionally to ensure they brine evenly. Let them brine for approximately 2 hours until they become flexible.
Step 3
③ Making the Flavorful Kimchi Paste: Now, let’s prepare the seasoning paste for your chonggak kimchi. Add 200ml (1 paper cup) of anchovy sauce (like Kkanari Aekjeot) for a clean, refreshing taste, and 3 tablespoons of fish sauce (like Myeolchi Aekjeot) for an extra umami boost. Plum extract or syrup (100ml, 1/2 paper cup) adds a subtle fruity sweetness and depth of flavor. Ginger syrup (3 tablespoons) will contribute a fragrant aroma and mellow spiciness as the kimchi ferments. Don’t be shy with the minced garlic; 100g (1/2 paper cup) is recommended to enrich the overall flavor profile. The cooked glutinous rice porridge (250ml, 1 beer cup) acts as a binder, thickens the paste, and adds a smooth texture. Add 2 cups (400g) of gochugaru (Korean chili flakes) first, and reserve the remaining 1 cup (200g) to adjust the consistency and color as you mix. Taste the paste and add 1 tablespoon of sugar to balance the flavors and aid fermentation. Mix all these ingredients thoroughly to create a rich, savory paste. (Tip: Unlike napa cabbage kimchi, chonggak kimchi can be made even if the radishes still retain some moisture, so don’t worry too much about draining them completely.)
Step 4
④ Assembling and Fermenting the Chonggak Kimchi: After brining for 2 hours, rinse the chonggak radishes thoroughly under running water two to three times to remove excess salt. For enhanced flavor and nutrient retention, rinse them lightly in some of the reserved brine from the brining process – this is highly recommended! Now, generously coat each radish piece with the prepared seasoning paste. Ensure both the radish and the greens are well-covered. Chonggak kimchi is generally easier and requires less seasoning than napa cabbage kimchi, so give it a try this fall! While mixing, ensure the paste is evenly distributed for a beautiful color and great taste. Gently fold the greens and press them down slightly as you layer the kimchi into your container. (Tip: When selecting chonggak radishes, look for firm, tender radishes with fresh, soft greens.) After packing the kimchi, leave it at room temperature for about 12 hours to ferment. This allows the spicy notes to mellow and the flavors to deepen, resulting in a perfectly seasoned kimchi. A jar of delicious chonggak kimchi is all you need for a satisfying meal with ramen or rice, eliminating the need for other side dishes. Enjoy!
