Crispy Young Radish Kimchi (Chonggak Kimchi)
Mastering the Secret to Deliciously Crispy Chonggak Kimchi (Young Radish Kimchi)!
Hello everyone! I’m Jinok Kim. I still vividly remember successfully making Chonggak Kimchi for the first time when I was newly married – it was such a triumph! Now, making it almost daily has made it feel incredibly easy. Today, I’ll share the complete secrets to mastering this delicious kimchi. It’s a side dish that makes you want to eat more rice! Let’s dive into this wonderful recipe.
**Ingredients (for 2 bunches of young radish):**
* 2 bunches of young radish (chonggak-mu)
* Coarse sea salt (for brining)
* 3.5 Tbsp glutinous rice flour
* 6 red chilies
* 1/2 onion
* 1/4 pear
* 1 white part of a large green onion
* About 200g (approx. 2 handfuls) of young green onions (scallions)
* 100ml anchovy sauce (fish sauce)
* 100ml anchovy and kelp broth
* 4 Tbsp minced garlic
* 1/2 Tbsp minced ginger
* 2 Tbsp salted fermented shrimp
* 450ml Korean chili flakes (gochugaru)
* 2 Tbsp sugar
***Measurement Note: 1 Tbsp (T) here refers to a standard Korean soup spoon, approximately 10ml. (1 bunch of young radish weighs about 2kg.)
Chonggak Kimchi Ingredients- 2 bunches young radish
- Coarse sea salt, ample amount
- 3.5 Tbsp glutinous rice flour
- 6 red chilies
- 1/2 onion
- 1/4 pear
- 1 white part of large green onion
- Approx. 200g (2 handfuls) young green onions (scallions)
- 100ml anchovy sauce
- 100ml anchovy and kelp broth
- 4 Tbsp minced garlic
- 0.5 Tbsp minced ginger
- 2 Tbsp salted fermented shrimp
- 450ml Korean chili flakes (gochugaru)
- 2 Tbsp sugar
Cooking Instructions
Step 1
1. **Prepare the Young Radishes:** First, trim off the tough ends of the young radishes with a knife. Gently scrape off any dirt with the knife. Slightly trim the part where the radish and greens meet, being careful not to cut too much. Remove any yellowed leaves. If the radishes are large, cut them into quarters or halves; if they are small, leave them whole. (Note: 1 bunch of young radish weighs approximately 2kg.)
Step 2
2. **Rinse the Young Radishes:** After preparing them, give the young radishes a quick rinse under running water. This helps ensure cleanliness and enhances the kimchi’s flavor.
Step 3
3. **Brine the Young Radishes:** In a large bowl or kimchi container, spread a layer of coarse sea salt. Place a handful of prepared young radishes on top, then sprinkle more salt. Repeat this layering process until all radishes are used. Finally, sprinkle 500ml of fresh water evenly over the radishes. The total amount of salt used for brining is about 200ml. Let the radishes brine for about 1 hour and 30 minutes, turning them once or twice during this period to ensure even salting.
Step 4
4. **Make the Glutinous Rice Paste:** While the radishes are brining, prepare the base for the kimchi paste: the glutinous rice paste. In a pot, combine 400ml of water and 3.5 Tbsp of glutinous rice flour. Cook over medium heat, stirring constantly with a wooden spoon, for about 4-5 minutes until it thickens into a paste. Let this mixture cool completely. It’s important that it’s fully cooled, as hot paste can cause the chili flakes to clump or develop a raw taste.
Step 5
5. **Prepare Ingredients for Blending:** Chop the ingredients for the kimchi paste that will be blended. Cut the 1/2 onion, 1/4 pear, white part of 1 large green onion, and 6 red chilies into manageable pieces for the blender.
Step 6
6. **Blend the Paste Ingredients:** Place the chopped vegetables from step 5 into a blender. Add 2 Tbsp of salted fermented shrimp, 100ml of anchovy sauce, and 100ml of anchovy and kelp broth. Blend until smooth. This step is crucial for creating a deep, rich flavor base.
Step 7
7. **Complete the Kimchi Paste:** Pour the blended mixture from the blender into a large bowl. Add the cooled glutinous rice paste, 450ml of Korean chili flakes, 4 Tbsp of minced garlic, 0.5 Tbsp of minced ginger, and 2 Tbsp of sugar. Stir everything together thoroughly until well combined to create the complete Chonggak Kimchi paste. You can adjust the saltiness to your preference by adding an additional 1 Tbsp of salt at this stage. Mix until everything is evenly incorporated.
Step 8
8. **Prepare the Young Green Onions (Scallions):** Wash about 2 handfuls (200g) of young green onions. If they are long, cut them into roughly three equal pieces. These will be mixed with the radishes to add extra flavor and texture to the kimchi.
Step 9
9. **Rinse and Drain Brined Radishes:** After brining for 1 hour and 30 minutes, rinse the young radishes thoroughly under running water two or three times. Place them in a colander and let them drain for about 15 minutes. Properly draining the radishes is key to maintaining a crisp texture and preventing the kimchi from becoming mushy.
Step 10
10. **Mix Radishes and Scallions:** Place the drained young radishes into a large bowl. Add the prepared young green onions (scallions).
Step 11
11. **Finish and Ferment the Kimchi:** Generously spoon the prepared kimchi paste over the young radishes and green onions. Wearing gloves, mix everything together thoroughly, ensuring the paste coats all the ingredients evenly. Transfer the finished kimchi to airtight containers. Let it sit at room temperature for one to two days to begin fermenting. Once it develops a pleasant fermented aroma, store it in the refrigerator. Enjoy your deliciously crisp and flavorful Chonggak Kimchi!
