Refreshing and Clean Summer Dongchimi
Tangy and Refreshing Summer Dongchimi: Easy Homemade Recipe
This is a special summer Dongchimi recipe passed down from my mother. Unlike winter Dongchimi, this version is not too salty and offers a refreshing, fragrant broth that’s perfect for sipping. It’s so mild and delicious, you can enjoy it with noodles. My in-laws absolutely raved about it! Try making this foolproof summer Dongchimi yourself.
Main Ingredients- 2 bunches Korean radish for Dongchimi
- 1 bunch scallions
- 5 cloves garlic, thinly sliced
- 1/2 bunch ginger, thinly sliced
- 5 Cheongyang chili peppers
- 5 red chili peppers
- 4L water
Dongchimi Broth Seasoning- 1 pear
- 1 onion
- 15 cloves garlic
- 1 bunch ginger
- 500ml water
- 4 Tbsp coarse sea salt
- 1/2 Tbsp New Sugar (or granulated sugar)
Radish Brining- 2L water
- 1.5 cups coarse sea salt
- 1 Tbsp New Sugar (or granulated sugar)
Glutinous Rice Paste- 2 Tbsp glutinous rice flour
- 1 cup water
- 1 pear
- 1 onion
- 15 cloves garlic
- 1 bunch ginger
- 500ml water
- 4 Tbsp coarse sea salt
- 1/2 Tbsp New Sugar (or granulated sugar)
Radish Brining- 2L water
- 1.5 cups coarse sea salt
- 1 Tbsp New Sugar (or granulated sugar)
Glutinous Rice Paste- 2 Tbsp glutinous rice flour
- 1 cup water
- 2 Tbsp glutinous rice flour
- 1 cup water
Cooking Instructions
Step 1
First, prepare the Korean radishes for Dongchimi. Pay special attention to the area where the radish meets the greens; it’s crucial to carefully trim away any dirt or debris from this part by circling it with a knife.
Step 2
After trimming, wash the radishes thoroughly under running water to ensure no soil remains.
Step 3
Cut the radishes into desired sizes (typically 4-5 cm lengths). Place the cut radishes in a bowl, add 2L water, 1.5 cups coarse sea salt, and 1 Tbsp New Sugar. Mix well and let them brine for 2 hours. Flip the radishes after about 1 hour to ensure even brining.
Step 4
While the radishes are brining, prepare the broth seasoning and the glutinous rice paste. For the glutinous rice paste, combine 2 Tbsp glutinous rice flour with 1 cup of water in a pot, whisking until smooth. Cook over low heat, stirring constantly, until it thickens slightly. Remove from heat and let it cool.
Step 5
Combine the pear, onion, 15 cloves of garlic, 1 bunch of ginger, and 500ml water in a blender. Blend until smooth to create the broth seasoning.
Step 6
Strain the blended mixture through a fine-mesh sieve to extract only the liquid. This step is important to prevent the Dongchimi broth from becoming cloudy or unappealing. You can also use a cheesecloth.
Step 7
This clear, strained liquid forms the base for the rich flavor of your Dongchimi.
Step 8
Prepare the aromatic ingredients for garnish. Thinly slice the garlic and ginger. Pierce the Cheongyang and red chili peppers several times with a fork to allow the flavors to infuse well. (You can remove the seeds for less heat.)
Step 9
Once the radishes have brined for 2 hours, remove them from the brine. Do not rinse them; place them directly into your fermentation container, packing them in layers.
Step 10
Arrange the brined radishes in the container, along with the prepared garlic, ginger, and chili peppers. Add 4L of water, the strained broth mixture, the cooled glutinous rice paste, 4 Tbsp coarse sea salt, and 1/2 Tbsp New Sugar. Stir gently with chopsticks to combine everything evenly.
Step 11
To keep the radishes submerged and prevent them from floating, place long pieces of the white part of a leek on top. Scallions can also be used here. This helps to keep the radishes submerged in the brine, ensuring they stay fresh and ferment properly.
