Perfect Pairing for Roasted Sweet Potatoes: Dongchimi with Dried Chilies and Persimmons
A delightful Dongchimi recipe enhanced by dried chilies and the natural sweetness of persimmons, perfectly complementing roasted sweet potatoes.
We’re making Dongchimi today, the ideal side dish for warm, roasted sweet potatoes. This easy recipe uses boiled potatoes instead of a flour paste, along with aged dried chilies and frozen persimmons, to create a rich and complex flavor. It’s a simple way to achieve delicious homemade kimchi.
Ingredients- 6 bunches of young radish (Al-ta-ri) (cleaned and trimmed)
- 4 cups of coarse sea salt (for brining)
- 15 dried persimmons (stems removed, seeds removed)
- 3 medium onions
- 2 medium apples (cored)
- 3 medium boiled potatoes (mashed, used instead of flour paste)
- 1 cup minced garlic
- 2 cups plum extract (maesilcheong)
- 2 cups anchovy sauce (myeolchi aekjeot)
- 1.5 cups salted fermented shrimp (minced)
- 25-30 dried red chilies (soaked in cold water, deseeded)
- 2 cups gochugaru (Korean chili powder)
- 2 cups water
- 1/2 bunch scallions (or 1 large leek, cut into 4-5cm lengths)
- Sesame seeds (for garnish)
Cooking Instructions
Step 1
Thoroughly wash the young radishes under running water to remove any dirt. Trim off any yellow or damaged leaves. Chop the radish greens into 1-2cm pieces and slice the radish roots into bite-sized pieces (3-4cm). Place the prepared radishes in a large bowl, sprinkle evenly with the 4 cups of coarse sea salt, and mix well. Let them brine for 2-3 hours until wilted. Flip them once or twice during this time to ensure even brining.
Step 2
Prepare the ingredients for the seasoning that will add sweetness and depth to the kimchi. Remove the stems and seeds from the dried persimmons. Peel and roughly chop the onions and apples. Ensure the soaked dried chilies have their seeds removed. These ingredients will be blended together.
Step 3
In a blender, combine the prepared dried persimmons, onions, apples, deseeded dried chilies, and the mashed boiled potatoes (which will act as a binder). Add the minced garlic, plum extract, anchovy sauce, salted fermented shrimp, and 2 cups of water. Blend until smooth. If the mixture is too thick, you can add a little more water. Blend thoroughly until all ingredients are well incorporated and smooth.
Step 4
After 2-3 hours of brining, rinse the young radishes thoroughly 3-4 times under cold running water to remove excess salt. Drain the radishes well in a colander. Place the drained radishes in a large bowl, pour over all the prepared seasoning, and add the chopped scallions (or leek). Gently mix everything together, ensuring the seasoning coats every piece of radish evenly.
Step 5
Finally, sprinkle generously with sesame seeds and mix lightly one more time. Transfer the finished Dongchimi into your kimchi container, packing it down neatly. You can enjoy it right away, but for a deeper flavor, let it ferment at room temperature for about a day before storing it in the kimchi refrigerator. Enjoy this delicious kimchi with your warm roasted sweet potatoes!
