Simple Dongchimi (Radish Water Kimchi) Recipe
Refreshing Dongchimi
A simple recipe for Dongchimi using leftover radishes from making Kimchi, perfect to enjoy with Dongji Patjuk (red bean porridge). It’s a delightful winter treat! ^^
Main Ingredients- 3 medium radishes
Seasoning Ingredients- 1 cup coarse sea salt (approx. 150g)
- 1/2 Tbsp sugar
- 1/2 pear (with peel)
- 2 Tbsp minced garlic
- A small piece of ginger, thinly sliced
- 3 Tbsp plum extract (maesilcheong)
- 1 cup soju (200ml)
- 600ml water
- 1 cup coarse sea salt (approx. 150g)
- 1/2 Tbsp sugar
- 1/2 pear (with peel)
- 2 Tbsp minced garlic
- A small piece of ginger, thinly sliced
- 3 Tbsp plum extract (maesilcheong)
- 1 cup soju (200ml)
- 600ml water
Cooking Instructions
Step 1
First, wash the 3 radishes thoroughly. Slice them into bite-sized pieces, about 3-4cm long, in a ‘nabak’ (thinly sliced, slightly diagonal) style. Add 1 cup of coarse sea salt and 1/2 Tbsp of sugar, and mix well to salt the radishes. They are ready when they become slightly bendable. Let them salt for about 30 minutes to 1 hour.
Step 2
While the radishes are salting, do not discard the salty brine. Collect it in a separate bowl. This brine will be a crucial base for the Dongchimi broth.
Step 3
Wash the half pear with its peel on. Remove the core and cut it into suitable pieces. For the spicy green chili peppers (daetcho), poke holes along the sides with a fork or toothpick. This allows the flavors to infuse better and adds a pleasant spiciness.
Step 4
Finely mince the garlic and thinly slice the ginger. Place the minced garlic and sliced ginger into a small cheesecloth bag or a mesh pouch and tie it securely. This pouch will be placed over the salted radishes. If there’s too much water from the salted radishes, drain some off. Arrange the salted radishes in a container, then add the garlic-ginger pouch, sliced pear, and chili peppers.
Step 5
Now, let’s make the delicious Dongchimi broth. Pour 600ml of fresh water into the reserved radish brine. Add 3 Tbsp of plum extract and 1 cup of soju. Taste the mixture and add more coarse sea salt until it tastes slightly saltier than you’d prefer. This is important because the saltiness will mellow as it ferments. If it’s too diluted initially, the radishes might become mushy.
Step 6
Pour the prepared broth over the ingredients in the container. Make sure the radishes are submerged or pressed down with a lid or a kimchi weight to prevent them from floating. Let it ferment at room temperature for about a day, or until you see small bubbles forming. Then, refrigerate for a colder, more flavorful Dongchimi. During winter, you can also store it in a cold place like a back veranda. Enjoy this refreshing Dongchimi with your Dongji Patjuk! ㅎ
