Crispy Radish Kimchi (Chonggak Kimchi) Recipe
How to Make Delicious and Crispy Chonggak Kimchi (Radish Kimchi)
Learn how to make flavorful Chonggak Kimchi using fresh young radishes! This recipe highlights a crispy texture and a perfect balance of spicy and sweet flavors, making it an irresistible side dish.
Main Ingredients- 1 bunch young radish (Chonggakmu)
For Brining the Radish- 1 cup water
- 1/2 cup coarse sea salt
- 1/2 tsp sugar substitute (e.g., ‘New Sugar’ or ‘Samsungdang’)
Blended Seasoning- 1/2 apple (or pear)
- 1 medium onion
- 6 red chilies (omit if unavailable)
- 2 Tbsp sugar
- 4 Tbsp fish sauce (e.g., anchovy or sand lance)
- 2 Tbsp salted shrimp
Coating Seasoning- 1 cup gochugaru (Korean chili flakes)
- 3 Tbsp minced garlic
- 1/2 Tbsp ginger syrup (or minced ginger)
- 1 cup water
- 1/2 cup coarse sea salt
- 1/2 tsp sugar substitute (e.g., ‘New Sugar’ or ‘Samsungdang’)
Blended Seasoning- 1/2 apple (or pear)
- 1 medium onion
- 6 red chilies (omit if unavailable)
- 2 Tbsp sugar
- 4 Tbsp fish sauce (e.g., anchovy or sand lance)
- 2 Tbsp salted shrimp
Coating Seasoning- 1 cup gochugaru (Korean chili flakes)
- 3 Tbsp minced garlic
- 1/2 Tbsp ginger syrup (or minced ginger)
- 1 cup gochugaru (Korean chili flakes)
- 3 Tbsp minced garlic
- 1/2 Tbsp ginger syrup (or minced ginger)
Cooking Instructions
Step 1
First, prepare the fresh young radishes. Remove any yellow or wilted leaves. Gently scrape off any dirt from the root area with a knife. Then, peel the outer skin of the radish thinly with a vegetable peeler for a cleaner finish.
Step 2
Cut the prepared radishes into bite-sized pieces. Slice the leafy parts into about 3 sections and the radish roots into 4 sections. This size ensures the seasoning penetrates well and cooks evenly.
Step 3
Rinse the cut radishes gently in cold water about twice to remove any impurities. Be careful not to wash too vigorously, as this can damage the radishes.
Step 4
Now it’s time to brine the radishes. In 1 liter of water, dissolve 1/2 cup of coarse sea salt and 1/2 teaspoon of sugar substitute (or ‘Samsungdang’). The sugar substitute helps soften the radish and speeds up fermentation. Submerge the radishes in the brine and let them sit for about 30 minutes. Stir them once halfway through to ensure even brining.
Step 5
After 30 minutes, drain the brined radishes and rinse them once under running water. Then, place them in a colander to drain excess water thoroughly. Proper draining prevents the kimchi from becoming too watery or bland.
Step 6
Let’s prepare the ingredients for the blended seasoning that will add depth of flavor. Peel the 1/2 apple, remove the core, and chop it roughly.
Step 7
Peel and roughly chop 1 medium onion. These will be blended with the apple.
Step 8
Remove the stems from 6 red chilies and chop them roughly. (If you don’t have red chilies, you can omit them and slightly increase the amount of gochugaru).
Step 9
Combine the chopped apple, onion, and red chilies in a blender. Add 2 Tbsp sugar, 4 Tbsp fish sauce, and 2 Tbsp salted shrimp. Blend until coarsely pureed; it’s good to have some texture rather than a completely smooth paste.
Step 10
Now, let’s mix the kimchi. In a large bowl, add the drained radishes. Sprinkle in 1 cup of gochugaru, 3 Tbsp minced garlic, and 1/2 Tbsp ginger syrup. Lightly mix this initial coating to evenly color the radishes.
Step 11
Add the blended seasoning mixture to the radishes that have been coated with the initial ingredients. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed over each piece of radish.
Step 12
Transfer the well-mixed Chonggak Kimchi into a storage container and refrigerate immediately. Unlike some other kimchis, Chonggak Kimchi is best stored in the refrigerator right after making it, without leaving it at room temperature to ferment. This helps maintain its delightful crispness.
Step 13
Your delicious Chonggak Kimchi, seasoned with a harmonious blend of ingredients, is ready! Enjoy its satisfying crunch and rich, savory taste.
