Restaurant-Style Instant Dongchimi (Radish Water Kimchi)
Enjoy Restaurant-Quality Dongchimi at Home! Ready in Just 2-3 Days
Taste the refreshing and tangy Dongchimi you love from restaurants! This recipe makes it surprisingly easy to create that signature finger-cut radish and delicious flavor. You can enjoy this instant Dongchimi after just 2-3 days of fermentation. Its perfectly balanced sweet, sour, and spicy broth with crunchy radish is truly satisfying. This recipe is adapted from Chef Jin-ju Jeon’s method featured on ‘The Best Cooking Secrets’. Elevate your meals with this delightful homemade treat!
Main Ingredients- 650g Korean radish (mu)
- 1/2 pear
- 1/2 onion
- 80g green chili peppers
- 90g scallions
Seasoning for Radish- 1 Tbsp salt (for curing radish)
- 1 Tbsp sugar (for curing radish)
- 20g sliced garlic
- 20g sliced ginger
Flour Slurry Ingredients- 400ml water
- 1 Tbsp flour
- 1 Tbsp salt (for curing radish)
- 1 Tbsp sugar (for curing radish)
- 20g sliced garlic
- 20g sliced ginger
Flour Slurry Ingredients- 400ml water
- 1 Tbsp flour
Cooking Instructions
Step 1
First, wash the 650g of Korean radish (mu) thoroughly. Then, cut it into finger-like shapes, about 5-6 cm long. This shape allows the brine to penetrate well and also makes for an attractive presentation, reminiscent of restaurant-style Dongchimi.
Step 2
In a bowl, combine the cut radish with 1 Tbsp salt and 1 Tbsp sugar. Mix well to ensure the radish is evenly coated. This process draws out excess water, keeping the radish crisp and allowing it to absorb the flavors better. Let it cure for about 20-30 minutes.
Step 3
Now, let’s prepare the Dongchimi brine. In a pot, combine 1.6L (about 8 cups) of water with 2 Tbsp salt. Bring it to a rolling boil over high heat. Once boiling, immediately turn off the heat and let the brine cool down completely to room temperature. Using a chilled brine is crucial for achieving the best flavor and preventing spoilage.
Step 4
Next, we’ll make the flour slurry to add body and a subtle sweetness to the brine. In another pot, mix 400ml (about 2 cups) of water with 1 Tbsp of flour, ensuring there are no lumps. Cook over medium heat until it starts to bubble. Simmer for just 3 seconds, then immediately remove from heat and let it cool down slightly. It doesn’t need to be completely cold.
Step 5
Time to prepare the complementary ingredients that add depth and aroma. Peel half a pear, remove the core, and cut it into thick slices (about 1.5 cm). Make decorative cuts, like a honeycomb pattern, into the pear slices. This helps the pear release its sweetness into the brine.
Step 6
Take half an onion. Instead of slicing it, make cross-shaped cuts (like the pear) about 1.5 cm deep. This method allows the onion to infuse its mild sweetness into the brine without becoming overpowering.
Step 7
Prepare the 80g of green chili peppers. You can either poke holes in them with a skewer or make shallow diagonal cuts with scissors. This allows their subtle heat and aroma to gently infuse the brine, adding a pleasant kick without being too spicy.
Step 8
Garlic and ginger are key for that aromatic depth! Have your 20g of sliced garlic and 20g of sliced ginger ready. These aromatics will significantly enhance the flavor of your Dongchimi. It’s convenient to place them in a spice bag or cheesecloth pouch for easy removal later.
Step 9
Now, let’s combine the elements. In the large container for your Dongchimi, mix the cooled brine with about 1/2 cup (100ml) of the slightly cooled flour slurry. Stir well. You can adjust the amount of flour slurry to your preference.
Step 10
Wash and trim the 90g of scallions, cutting them into lengths of about 5-6 cm. In your fermentation container (preferably a glass or ceramic jar), arrange the prepared scallions and the cured radish. Be careful not to pack the radish too tightly.
Step 11
Add the prepared pear slices, onion pieces, and green chilies to the container. Place the spice bag with garlic and ginger on top. Pour the prepared Dongchimi brine over everything, ensuring all ingredients are submerged. Cover the container and let it ferment at room temperature for 2-3 days. Once fermented, refrigerate it. Enjoy your delicious, restaurant-style instant Dongchimi at home! Savor the refreshing, tangy broth and the satisfying crunch of the radish.
