Crunchy Chonggak Kimchi (Radish Greens Kimchi)
The Ultimate Recipe for Crisp Chonggak Kimchi – Perfect for Kimchi-Making Season!
Experience the delightful crunch and deep savory flavor of homemade Chonggak Kimchi! This recipe is perfect for the kimchi-making season and guides you step-by-step to create delicious radish greens kimchi, even if you’re a beginner.
Kimchi Ingredients- Chonggak Radishes (Ponytail Radishes) 5 bundles
- Coarse Sea Salt 3 cups (for brining)
- Anchovy Broth 3.5 cups
- Sweet Rice Porridge (Chapssal-pul) 2.5 cups
Kimchi Seasoning Ingredients- Minced Garlic 1 cup
- Minced Ginger 1/3 cup
- Red Pepper Flakes (Gochugaru) 3 cups (adjust to your spice preference)
- Salted Fermented Shrimp (Saeujeot) 2/3 cup (including liquid)
- Anchovy Fish Sauce (Kkanari Aekjeot) 1/3 cup
- Plum Extract (Maesilcheong) 1 cup (adjust sweetness)
- Coarse Sea Salt 2 Tbsp (for final seasoning)
- Minced Garlic 1 cup
- Minced Ginger 1/3 cup
- Red Pepper Flakes (Gochugaru) 3 cups (adjust to your spice preference)
- Salted Fermented Shrimp (Saeujeot) 2/3 cup (including liquid)
- Anchovy Fish Sauce (Kkanari Aekjeot) 1/3 cup
- Plum Extract (Maesilcheong) 1 cup (adjust sweetness)
- Coarse Sea Salt 2 Tbsp (for final seasoning)
Cooking Instructions
Step 1
Prepare the chonggak radishes by removing any dirt and trimming away any wilted or damaged outer leaves. If the main stems are very thick, you can slice them lengthwise once with a knife to make them thinner. This helps the seasoning penetrate better and improves the texture.
Step 2
Tip: Don’t discard the thick, tough stem parts! You can boil them separately, freeze them, and use them later in dishes like Gamjatang (pork back-bone stew) or other soups for a refreshing and deep flavor.
Step 3
Rinse the prepared chonggak radishes thoroughly under cold running water until all dirt is removed. It’s important to wash them carefully, especially between the leaves, to ensure no soil remains.
Step 4
In a large kimchi container or basin, layer the chonggak radishes and coarse sea salt. Sprinkle the salt generously between layers of radishes. Let them brine for 3 to 4 hours. Tip: After about 1 to 2 hours, flip the radishes over once to ensure even brining. They are ready when the stems have wilted and the radishes feel tender.
Step 5
Make the Sweet Rice Porridge (Chapssal-pul): In a pot, combine sweet rice flour with about half a cup of water and mix until smooth, ensuring there are no lumps. In another pot, bring 2 cups of water to a boil. Once boiling, pour in the dissolved sweet rice flour mixture. Stir continuously over high heat for 1 minute, then remove from heat and let it cool completely. The sweet rice porridge helps thicken the kimchi paste and aids in fermentation.
Step 6
Prepare the Anchovy Broth: If you don’t have pre-made broth, simmer dried anchovies and kelp in water to create a flavorful anchovy broth. Tip: Leftover broth can be stored in an airtight container in the freezer and is useful for making stews and soups.
Step 7
Rinse the brined chonggak radishes gently under running water. Be careful not to wash away too much of the coarse salt; the goal is just to remove any remaining loose salt particles from the radishes.
Step 8
Place the rinsed chonggak radishes in a colander to drain thoroughly. Excess water can make the kimchi taste bland, so ensure they are well-drained.
Step 9
In the container for mixing the kimchi, combine the minced garlic, minced ginger, red pepper flakes, the cooled sweet rice porridge, and anchovy broth. Mix these well first to create the base seasoning. Then, add the salted fermented shrimp, anchovy fish sauce, and plum extract, and mix again until evenly combined. It’s best to taste and adjust the amount of fish sauce and salted shrimp according to your preference.
Step 10
Finally, add the 2 tablespoons of coarse sea salt to achieve the final seasoning. If the paste seems too thick, you can add a little more anchovy broth.
Step 11
Add the well-drained chonggak radishes to the prepared seasoning mix.
Step 12
To mix the kimchi, hold the radish greens upright and gently spread the seasoning from top to bottom. This method helps coat the radishes evenly without crushing them. Ensure the seasoning gets thoroughly into all the nooks and crannies of the radish greens.
Step 13
Transfer the finished chonggak kimchi into a kimchi container. Instead of refrigerating immediately, let it ferment at room temperature for 5 to 7 days before storing it in the kimchi refrigerator. This allows for a deeper flavor and a crisper texture. As it ferments, the container might expand; you can leave the lid slightly ajar or cover it with plastic wrap.
Step 14
Your delicious and crunchy Chonggak Kimchi is ready! Enjoy it with your meals.
