Crisp and Refreshing Fresh Radish Kimchi (Chonggak Kimchi)
Homemade Chonggak Kimchi (Chonggakmu Kimchi) – The Ultimate Altarari Kimchi Recipe
You won’t need any other side dishes with this delicious Chonggak Kimchi! It’s perfect even when you have no appetite, especially when served with barley tea and rice. Today’s radishes are wonderfully crisp and have a firm texture inside. While they might be slightly less sweet than usual, the overall flavor is fantastic. Enjoy the taste of fresh, crunchy Chonggak Kimchi made right in your own kitchen!
Main Ingredients
- 5kg Korean radish (chonggakmu)
- 20 stalks scallions
- 2 onions
- 1/2 pear
- 1/2 cup minced garlic
- 2 Tbsp minced ginger
Porridge (Juk) Mixture
- 3 Tbsp flour (or glutinous rice flour)
- 3 cups water
Seasoning Paste
- 1 cup red pepper flakes (gochugaru)
- 2 Tbsp salted shrimp (saeujeot)
- 1/2 cup anchovy sauce (myeolchi aekjeot)
- 4 Tbsp sugar
- 1 cup coarse sea salt
- 3 Tbsp flour (or glutinous rice flour)
- 3 cups water
Seasoning Paste
- 1 cup red pepper flakes (gochugaru)
- 2 Tbsp salted shrimp (saeujeot)
- 1/2 cup anchovy sauce (myeolchi aekjeot)
- 4 Tbsp sugar
- 1 cup coarse sea salt
Cooking Instructions
Step 1
First, prepare the Korean radishes (chonggakmu). I bought a 5kg box, and the radishes are quite large. Since my children love radishes, I’ll cut them into smaller, bite-sized pieces for them.
Step 2
Now it’s time to salt the radishes. It’s best to use coarse sea salt that has had its brine well-drained. If the salt still contains too much brine, it can impart a bitter taste to the kimchi. Since the radishes have a lot of soil, I’ll wash them thoroughly three times. Then, sprinkle coarse salt evenly from the leafy tops to the roots. Let them pickle for about 2-3 hours until they become tender.
Step 3
Let’s make the porridge (juk) mixture, which is essential for the kimchi’s flavor and texture. You can use either regular flour or glutinous rice flour that you have at home. Mix 3 tablespoons of flour with 3 cups of water until smooth. Then, bring it to a boil in a pot. Once it starts to bubble, turn off the heat and let it cool completely. Using glutinous rice flour will give the kimchi a richer, more savory taste.
Step 4
While the radishes are pickling, prepare the seasoning paste in advance to allow the flavors to meld. Chop the ingredients (except for the scallions) into manageable pieces for blending. Two onions will add sweetness and a refreshing flavor. Half a pear, peeled, contributes to the umami and tenderness. Add 1/2 cup of minced garlic, 2 tablespoons of minced ginger, about 10 regular red chili peppers, and 5 Cheongyang red chili peppers for a clean, spicy kick.
Step 5
Place the chopped vegetables into a blender. If you only blend the vegetables, the mixture can become too thick and strain the blender. To ensure a smooth consistency, add 1/2 cup of anchovy sauce and the cooled porridge mixture to the blender. This will help everything blend beautifully.
Step 6
Transfer the blended seasoning paste to a large bowl. Now, add 1 cup of red pepper flakes (gochugaru) and 2 tablespoons of salted shrimp (saeujeot). Mix everything thoroughly. Let the seasoning paste sit for a while to ferment and develop its rich color and deep flavor.
Step 7
Check the pickled radishes to ensure they are sufficiently tender. Once they are, rinse them gently under cold water 2-3 times to remove excess salt. After rinsing, drain them thoroughly in a colander for about 20 minutes. Properly draining the water is crucial for crisp kimchi that won’t turn mushy.
Step 8
The scallions will add a delightful crunch and visual appeal to the kimchi. Cut them into roughly 3-4 cm (about 1.5 inches) lengths.
Step 9
Place the drained radishes in a large bowl. Gradually add the prepared seasoning paste, coating the radishes evenly. Add the chopped scallions and continue to mix thoroughly, ensuring all ingredients are well-coated with the paste. If you find you have excess seasoning paste, you can store it in an airtight container in the freezer and use it for future kimchi making.
Step 10
Taste the kimchi and adjust the seasoning if needed. You can add more salt or sugar. I added 4 tablespoons of sugar to enhance the overall savory flavor. Mix it in, and your delicious Chonggak Kimchi is ready!
Step 11
In my household, we don’t refrigerate it immediately. We leave it at room temperature for 1-2 days to allow it to ferment and ripen before storing it in the refrigerator. This method allows for a deeper, more complex flavor.
