Chonggak Kimchi (Radish Kimchi) Recipe: Recreating the Authentic Taste You Remember
Enjoy the Familiar Taste at Home! How to Make Delicious Chonggak Kimchi Flawlessly
Here’s a recipe for delicious Chonggak Kimchi made quickly with two bunches. I’ll share a simple yet effective secret to recreating the familiar, deep flavor you remember. It’s the perfect side dish to accompany any meal!
Essential Ingredients
- 2 bunches of Chonggak Radish (about 1kg after trimming)
- 2 cups Gochugaru (Korean chili flakes, approx. 200g)
- 2/3 cup Fish Sauce (approx. 130ml)
- 1/2 cup Salted Shrimp (including brine, approx. 100g)
- 1 cup Cold Broth (approx. 200ml)
- 1/2 ripe Pear (juiced or grated)
- 3 Tbsp Chili Seeds
- 1/2 cup Brine from Mature Chonggak Kimchi (optional, for extra umami!)
- 3 Tbsp Minced Garlic (about 6-7 cloves)
- 1 Tbsp Minced Ginger (about 1-2 small pieces)
Cooking Instructions
Step 1
First, let’s prepare the savory broth that will form the base of our delicious kimchi. Use any leftover vegetables you have, such as anchovies, kelp, radish, or onion, to create a clear and flavorful broth. You’ll need about 1 cup. Bring water to a boil with anchovies and kelp, then remove them once boiling. Simmer the remaining vegetables until tender. Let the broth cool completely before use.
Step 2
Now, let’s prepare the star of our dish: the Chonggak radish. Trim any tough outer skin from the radishes and wash them thoroughly to remove any dirt. If the radishes are too long, cut them into bite-sized pieces, about 5-7cm. We’ll be using the leafy greens too! Cutting them too small can make them mushy, so aim for a consistent size.
Step 3
This step involves salting the radishes to tenderize them and enhance their crispness. Dissolve about 1 cup of coarse sea salt in 2 liters of cold water to make a brine. Submerge the prepared radishes in the brine for about 20-30 minutes, turning them once or twice to ensure even salting. This process makes the radishes crunchy and flavorful.
Step 4
Time to make the flavorful seasoning paste! In a bowl, combine the cooled broth, grated or juiced pear, chili seeds, gochugaru (chili flakes), fish sauce, and salted shrimp (including the brine). Add a generous amount of minced garlic and minced ginger. Stir everything together well until the ingredients are fully incorporated, creating a delicious kimchi paste.
Step 5
Drain the salted radishes and rinse them thoroughly under cold water to remove excess salt. After rinsing, let them drain well in a colander. It’s important to remove as much water as possible, as excess water can dilute the flavor of the kimchi.
Step 6
Now, add the prepared seasoning paste to the drained radishes and gently mix them together. Use your hands to coat the radishes evenly with the paste. Be careful not to mash the radishes; mix them gently so they remain crisp. Ensure the seasoning is well distributed throughout the radishes.
Step 7
Here’s the final secret ingredient! Add about 1/2 cup of brine from your mature Chonggak Kimchi (or any aged kimchi brine) to the mixed radishes and gently toss again. This brine will significantly enhance the kimchi’s umami and deep flavor, leading to a richer taste as it ferments. Transfer your delicious Chonggak Kimchi to an airtight container. Let it ferment in a cool place for about a day, then refrigerate and enjoy!
