Crispy and Delicious Chonggak Kimchi (Radish Kimchi)
How to Make Delicious Chonggak Kimchi at Home
Enjoy the delightful crunch and spicy-sweet flavor of Chonggak Kimchi, made with fresh Altarri radishes! This recipe guides you through creating a perfectly fermented kimchi that will become a favorite side dish, enhancing any meal. Get ready to make a kimchi that’s as delicious as it is beautiful!
Main Ingredients- 2 bunches of Chonggak radishes (Altarri radishes)
- Coarse sea salt (for brining)
- Water (for brining)
- 300ml Gochugaru (Korean chili flakes, adjust to taste)
- 1 medium onion
- 1 apple (adds sweetness and depth of flavor)
Kimchi Seasoning- 2 Tbsp Saeujeot (salted fermented shrimp, finely minced)
- 200ml Fish sauce (anchovy or sand lance)
- 3 Tbsp minced garlic
- Cooked glutinous rice paste (cooled)
- 200ml Kelp or anchovy broth (for rich umami)
- 1 Tbsp sugar (adjust sweetness)
- 2 Tbsp Saeujeot (salted fermented shrimp, finely minced)
- 200ml Fish sauce (anchovy or sand lance)
- 3 Tbsp minced garlic
- Cooked glutinous rice paste (cooled)
- 200ml Kelp or anchovy broth (for rich umami)
- 1 Tbsp sugar (adjust sweetness)
Cooking Instructions
Step 1
Prepare the aromatics: Peel and roughly chop the onion and apple. Blend them in a mixer or blender until smooth. This pureed mixture will form the base of our flavorful seasoning.
Step 2
Clean and brine the radishes: Trim any wilted outer leaves from the Chonggak radishes and wash them thoroughly under running water. Place the radishes in a large bowl and cover them with water. Dissolve a generous amount of coarse sea salt in the water, and let the radishes brine for at least 2 hours. Flip them halfway through to ensure even brining.
Step 3
Rinse and drain the brined radishes: After brining, rinse the radishes under cold water two to three times to remove excess salt. Drain them well in a colander. If the radish tops are very thick, you can cut them in half to help the seasoning penetrate better. The radishes should be flexible but not mushy; they are ready when they bend easily.
Step 4
Combine radishes and seasoning: In a large bowl, add the well-drained radishes. Add all the prepared seasoning ingredients: the pureed onion and apple, gochugaru, minced garlic, salted shrimp, fish sauce, cooked rice paste, sugar, and broth. Gently mix everything by hand, ensuring each radish is coated with the seasoning. Make sure the radishes are well-drained to avoid a watery kimchi.
Step 5
Mix thoroughly: Continue to gently toss and mix the radishes with the seasoning for about 5 minutes, ensuring that the seasoning is evenly distributed on every piece of radish. This step is crucial for developing the full flavor.
Step 6
Pack and ferment: Pack the seasoned kimchi tightly into an airtight container or jar. Press down firmly to minimize air pockets, which aids in proper fermentation. Leave the container at room temperature for about half a day to a full day to begin the fermentation process. Once it starts fermenting, store it in the refrigerator for a cooler, more developed flavor.
Step 7
Enjoy your homemade Chonggak Kimchi! It’s perfect as a side dish with rice, or can be used in various Korean dishes like bibimbap. Enjoy the fresh taste immediately after making or the deepened flavors after fermentation.
