Chonggak kimchi
Chonggak kimchi, from above
Non vegKorea

Chonggak kimchi

Little ponytail radishes in fiery red paste. The crunchiest bite in kimchi land.

75 minTime
2 gProtein each
hotSpice
The bachelor radish2 chapters · 1 min read

Make it your way

Grandma's wayYoung ponytail radishes fermented in chilli paste.
The original
51kcalsame
2 gproteinsame
4 gfibresame
75minutessame

Chonggak kimchi.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Radish (daikon radish, mooli)1.5 kg ponytail radishes with greens (or small mooli with leaves)
Salt⅓ cup coarse salt
Glutinous rice flour (sweet rice flour)1½ tbsp
Water¾ cup
Gochugaru½ cup
Garlic10 cloves, minced
Ginger1 tbsp, minced
Fish sauce3 tbsp
Sugar2 tsp
Spring onion (green onion, scallion)5 stalks, cut

Method

5 steps
  1. 1Scrub the radishes, trim roots and halve big ones lengthwise, keeping greens attached.
  2. 2Salt radishes and greens for 1 1/2 hours, turning halfway, then rinse and drain.
  3. 3Cook glutinous rice flour with water into a thin porridge and cool.
  4. 4Mix porridge with gochugaru, garlic, ginger, fish sauce, sugar and spring onion.
  5. 5Coat radishes and greens, fold the greens round each radish and pack. Ferment 2 days, then chill.
Serve it like this

Cut a radish into chunks with its greens and serve chilled in a small bowl beside rice or noodles.

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Make it a meal

What goes with Chonggak kimchi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kongnamul bap35 min
Bread or rice Methi thepla40 min
With a main Seolleongtang300 min
With a main Bibim naengmyeon25 min
On the side Kongnamul guk20 min
To drink Boricha25 min
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