Crispy Chonggak Kimchi: The Ultimate Recipe
Making Radish Kimchi with Chonggak (Young Radishes)
No Korean table is complete without kimchi! If you’re running low on radish kimchi, this Chonggak Kimchi recipe is a lifesaver. While the radishes are salting, you can quickly whip up the seasoning paste. This recipe offers a quick and delicious way to make this beloved side dish. Enjoy the satisfying crunch and refreshing flavor!
Kimchi Ingredients
- 2 bunches Chonggak (young radishes)
- 1/2 onion
- 2/3 cup all-purpose flour
- 2 cups coarse sea salt (for brining)
Spicy Kimchi Seasoning
- 2 rice cups gochugaru (Korean chili flakes)
- 3 Tbsp fish sauce (or soy sauce for kimchi)
- 1 Tbsp salted shrimp, minced
- 1 Tbsp sugar
- 1/2 stalk large green onion, thinly sliced
- 3 Tbsp minced garlic
- A little grated ginger (about 1/2 tsp, adjust to taste)
- 2 rice cups gochugaru (Korean chili flakes)
- 3 Tbsp fish sauce (or soy sauce for kimchi)
- 1 Tbsp salted shrimp, minced
- 1 Tbsp sugar
- 1/2 stalk large green onion, thinly sliced
- 3 Tbsp minced garlic
- A little grated ginger (about 1/2 tsp, adjust to taste)
Cooking Instructions
Step 1
Begin by preparing the chonggak radishes. Scrape off any dirt from the roots and trim away any yellow or wilted leaves. Cut the radish bulbs in half or quarters, depending on their size. Wash the prepared radishes thoroughly under running water about 3 times, gently shaking off excess water. This ensures they are clean and ready for brining.
Step 2
Sprinkle the coarse sea salt (2 cups) generously between the radish stalks, starting from the roots. Lightly sprinkle some water over the radishes as you layer the salt. Let them brine for about 2 hours, ensuring the radishes become tender and flexible.
Step 3
During the brining process, gently toss the radishes once or twice to ensure even salting. After 2 hours, check if the radishes are sufficiently softened. Rinse them under cold running water 2-3 times to remove excess salt. Be gentle to avoid washing away too much flavor.
Step 4
Now, let’s make the flour paste that will help the kimchi bind and ferment. In a pot, whisk together 2/3 cup of flour and 1 cup of water until smooth. Cook over medium-low heat, stirring constantly, until it thickens into a paste. Remove from heat and let it cool completely. Using a cooled paste prevents the kimchi from developing a bitter taste.
Step 5
Place the well-brined radishes in a colander to drain any excess water. This step allows them to drain further while you prepare the seasoning. Avoid draining for too long, as they might dry out.
Step 6
In a blender, combine the 1/2 onion, 3 Tbsp minced garlic, and grated ginger. Blend until smooth. In a large bowl, combine the blended mixture with 2 cups gochugaru, 3 Tbsp fish sauce, 1 Tbsp minced salted shrimp, 1 Tbsp sugar, and the sliced green onion. Add the completely cooled flour paste and mix everything thoroughly to create the seasoning paste.
Step 7
Add the drained chonggak radishes to the seasoning paste. Gently mix with your hands, ensuring each radish is evenly coated with the delicious seasoning. Be careful not to mash the radishes; a gentle coating is best.
Step 8
Pack the seasoned chonggak kimchi into a clean container or airtight jar. Press down firmly to minimize air pockets. Let it ferment at room temperature for about 1 to 1.5 days, then transfer to the refrigerator for cool storage. Enjoy your freshly fermented, delicious chonggak kimchi!
