Crispy and Delicious Chonggak Kimchi (Ponytail Radish Kimchi): The Perfect Summer Recipe
The Secret to Making Crispy Ponytail Radish Kimchi Using Summer Radishes
Make delicious, crunchy chonggak kimchi with fresh summer ponytail radishes! This recipe, based on one bunch of radishes, is explained in a friendly and detailed manner, making it easy for even beginner cooks to follow. With this recipe, anyone can successfully make chonggak kimchi and gain confidence in their kimchi-making skills. Enjoy the taste of summer with this delightful chonggak kimchi!
Main Ingredients- 1 bunch Ponytail Radish (including radish and greens)
Ponytail Radish Brining Ingredients- 1/2 cup Sugar (approx. 80g by paper cup)
- 1 cup Coarse Sea Salt (approx. 180g by paper cup)
Broth Ingredients (for Kimchi Paste Base)- 150g Radish (for broth)
- 10g Dried Kelp (salted or dried)
- 100g Onion (washed thoroughly with peel)
- 20g White Part of Leek (approx. 1/4 stalk)
- 400ml Water
Kimchi Paste Ingredients- 1/3 tsp Ginger Powder
- 1 Tbsp Minced Garlic
- 20ml Anchovy Sauce (approx. 2 Tbsp)
- 1 Tbsp Plum Extract
- 20ml Plain Yogurt (adds creaminess to the kimchi)
- 1 Tbsp Minced Salted Shrimp
- 100g Onion (blended)
Flour Paste (Alternative to Rice Flour Paste)- 250ml Prepared Broth
- 2 Tbsp Flour
- 1/2 cup Sugar (approx. 80g by paper cup)
- 1 cup Coarse Sea Salt (approx. 180g by paper cup)
Broth Ingredients (for Kimchi Paste Base)- 150g Radish (for broth)
- 10g Dried Kelp (salted or dried)
- 100g Onion (washed thoroughly with peel)
- 20g White Part of Leek (approx. 1/4 stalk)
- 400ml Water
Kimchi Paste Ingredients- 1/3 tsp Ginger Powder
- 1 Tbsp Minced Garlic
- 20ml Anchovy Sauce (approx. 2 Tbsp)
- 1 Tbsp Plum Extract
- 20ml Plain Yogurt (adds creaminess to the kimchi)
- 1 Tbsp Minced Salted Shrimp
- 100g Onion (blended)
Flour Paste (Alternative to Rice Flour Paste)- 250ml Prepared Broth
- 2 Tbsp Flour
- 1/3 tsp Ginger Powder
- 1 Tbsp Minced Garlic
- 20ml Anchovy Sauce (approx. 2 Tbsp)
- 1 Tbsp Plum Extract
- 20ml Plain Yogurt (adds creaminess to the kimchi)
- 1 Tbsp Minced Salted Shrimp
- 100g Onion (blended)
Flour Paste (Alternative to Rice Flour Paste)- 250ml Prepared Broth
- 2 Tbsp Flour
Cooking Instructions
Step 1
Prepare the Ponytail Radishes: Wash only the ‘radish’ part of the ponytail radish under running water. After an initial rinse, gently scrub the surface with a sponge, scrubber, or microfiber cloth to remove any dirt. Wash the green parts by brushing off the soil.
Step 2
Clean the Stems: Dirt often gets trapped where the leaves meet the radish. Use the back of a knife or a small knife to scrape away any dirt in this area. Remaining dirt can affect the hygiene and taste of the kimchi.
Step 3
Trim the Roots: Trim off any excessively dirty or damaged roots with a knife. Be careful not to cut too much; preserving the roots helps retain nutrients and texture.
Step 4
First Brining (with Sugar): Sprinkle 1/2 cup of sugar evenly over the ‘radish’ part of the ponytail radishes and let them brine for 30 minutes. It’s crucial to brine them whole; cutting them beforehand can cause water-soluble vitamins and sweetness to leach out, diminishing the flavor. After brining, cut them into bite-sized pieces before mixing with the paste.
Step 5
Second Brining (with Sea Salt): After 30 minutes, sprinkle half of the 1 cup of coarse sea salt (1/2 cup) concentrated on the radish parts. Dissolve the remaining half cup of sea salt in 1.2 liters of water and pour it around the edges of the kimchi container. Brine for a total of 1 hour. During this time, flip the radishes halfway through to ensure even brining. This step helps maintain the radish’s crispiness.
Step 6
Rinse the Ponytail Radishes: Do not discard the liquid drawn out from the radishes during the 1-hour brining process. Rinse the radishes once in this liquid to lightly season and enhance umami. Then, rinse thoroughly twice more in clean water to remove excess salt. After rinsing, drain them well.
Step 7
First Seasoning (Coloring): Apply about half of the prepared chili powder to the ‘radish’ part of the drained ponytail radishes to give them a vibrant color. This makes the kimchi look more appealing.
Step 8
Make the Kimchi Paste: Blend the broth ingredients (radish, kelp, onion, leek, water) smoothly using a blender or immersion blender to create the broth. Mix 250ml of this broth with 2 tablespoons of flour and cook until thickened to make a flour paste. Once the paste is completely cooled, combine it with all the kimchi paste ingredients (ginger powder, minced garlic, anchovy sauce, plum extract, yogurt, minced salted shrimp, and the blended 100g onion) and the remaining chili powder. Mix well to create the delicious kimchi paste.
Step 9
Mix the Chonggak Kimchi: Pour the finished kimchi paste over the pre-colored ponytail radishes. Gently mix with your hands, ensuring the paste coats all parts of the radishes evenly, including the stems. Transfer the finished chonggak kimchi to an airtight container and let it ferment in a cool place for even better flavor.
