Super Simple! Korean Radish Water Kimchi (Dongchimi) – Restaurant Style
Our Family’s Favorite! Refreshingly Tangy and Simple Dongchimi Recipe
Enjoy the authentic taste of restaurant-style Korean radish water kimchi right in your own home! This Dongchimi is incredibly refreshing with its crisp, tangy broth that will cleanse your palate. My daughter loves it so much, she once said, ‘Mom, I want to carry it in a tumbler!’ It’s a truly addictive kimchi that’s always a delight to eat. Let’s make this easy Dongchimi together!
Main Ingredients
- 1 large, firm Korean radish (mu)
- 1 bunch scallions (jjokpa)
- 2 Korean green chili peppers (cheongyang peppers)
- 2-3 red chili peppers (hong peppers)
Rice Flour Paste Ingredients
- 1 Tbsp glutinous rice flour
- 500ml water
Radish Brining Ingredients
- 2 Tbsp coarse sea salt
- 1/2 Tbsp sugar (can substitute for ‘New Sugar’)
Broth Seasoning Ingredients
- 1/2 onion
- 1/2 pear (sweet variety)
- 1 handful garlic cloves (approx. 10-15)
- 2 slices ginger (similar size to garlic cloves)
- 1 Tbsp salted shrimp (for broth)
- 6 liters mineral water
- 1 Tbsp glutinous rice flour
- 500ml water
Radish Brining Ingredients
- 2 Tbsp coarse sea salt
- 1/2 Tbsp sugar (can substitute for ‘New Sugar’)
Broth Seasoning Ingredients
- 1/2 onion
- 1/2 pear (sweet variety)
- 1 handful garlic cloves (approx. 10-15)
- 2 slices ginger (similar size to garlic cloves)
- 1 Tbsp salted shrimp (for broth)
- 6 liters mineral water
- 1/2 onion
- 1/2 pear (sweet variety)
- 1 handful garlic cloves (approx. 10-15)
- 2 slices ginger (similar size to garlic cloves)
- 1 Tbsp salted shrimp (for broth)
- 6 liters mineral water
Cooking Instructions
Step 1
First, let’s make the rice flour paste. In a pot, combine 1 Tbsp of glutinous rice flour with 500ml of water. Whisk thoroughly until smooth and lump-free.
Step 2
Cook over medium-low heat, stirring constantly to prevent sticking. Once the mixture thickens to a paste-like consistency, remove from heat and let it cool completely.
Step 3
Now, let’s prepare the star of our dish, the Korean radish. Wash it thoroughly. You can leave the peel on as much as possible, especially if it’s clean and fresh, as it adds flavor and aroma. Only peel away any damaged or very rough parts. Trim off both ends of the radish.
Step 4
Cut the prepared radish into slices about 1cm to 1.5cm thick. Then, chop these slices into bite-sized pieces. If they’re too thin, they might lose their texture, and if they’re too thick, the brine might not penetrate well.
Step 5
You might have some leftover radish scraps after cutting. Don’t throw these away! They’ll be used later to add depth to the broth when blended.
Step 6
Place the cut radish in a large bowl. Add 2 Tbsp of coarse sea salt and 1/2 Tbsp of sugar. Mix well to coat the radish. Let it brine for about 30 minutes. The brine released from the radish will be used in the final broth, so it’s important to use clean, good-quality salt.
Step 7
While the radish is brining, let’s get our broth ingredients ready. These are the ingredients that will give our Dongchimi its signature flavor. All the ingredients for blending and for adding as solids are now prepared.
Step 8
While the radish is brining, add all the broth seasoning ingredients into a blender or food processor: 1/2 onion, 1/2 pear, 1 Tbsp salted shrimp, and the reserved radish scraps.
Step 9
Blend these ingredients together. The onion, pear, salted shrimp, and radish scraps will create a flavorful and refreshing base for the Dongchimi broth. We will mix in the rice flour paste later.
Step 10
Check on the radish after 30 minutes of brining. You’ll notice it has released a good amount of liquid. Don’t discard this flavorful brine; set it aside for now, as it will be added to the main broth.
Step 11
Now it’s time to make the Dongchimi broth! In a large bowl, pour about 5.5 liters of mineral water (this is 6 liters minus the 500ml used for the rice flour paste). Place a fine-mesh sieve over the bowl and pour the blended seasoning mixture through it, allowing only the liquid to drip into the water.
Step 12
Use the back of a spoon to press down on the blended solids in the sieve. This helps extract as much flavor as possible into the broth. Press firmly to get all the delicious essence.
Step 13
The solids left in the sieve have now given up most of their flavor. They are no longer tasty, so discard them.
Step 14
Add the brined radish to the prepared broth and mix well. Taste the broth and adjust the seasoning if needed by adding a little more salt or sugar, according to your preference. (Be careful not to make it too salty.)
Step 15
To add aromatic depth, prepare the garlic and ginger. Place the whole garlic cloves and ginger slices into a small cheesecloth bag or a mesh spice bag. This makes them easy to remove later.
Step 16
Lightly crush the garlic and ginger inside the bag using a mallet, the bottom of a bottle, or even a mortar and pestle. This helps release their aromatic oils. Don’t mash them completely; just a gentle crush is enough.
Step 17
For a spicy kick, add the cheongyang peppers whole. Use a fork to poke a few small holes in each pepper. This allows their spiciness to infuse into the broth.
Step 18
The red chili peppers will add a lovely color. First, slice them in half lengthwise.
Step 19
Using a spoon, scrape out the seeds from the halved red chili peppers.
Step 20
Julienne the deseeded red chili peppers into thin strips, similar in length to the scallions. They look pretty and add a nice texture.
Step 21
Now it’s time to assemble the Dongchimi in your storage container. Add the brined radish, chopped scallions, and julienned red chili peppers. Also, place the cheesecloth bag containing the garlic and ginger into the container. (You can add the whole cheongyang peppers now too, if you like.)
Step 22
Don’t refrigerate the Dongchimi immediately after making it. Let it sit at room temperature for 1 to 2 days to ferment and develop its flavor. This fermentation process enhances its refreshing taste and tanginess. Once it has fermented to your liking, store it in the refrigerator and enjoy it cold!
