AI-generated imageWhole Young Radish Chonggak Kimchi (12 servings)
Whole young ponytail radishes and greens are salted and coated in kimchi seasoning. This refrigerator-first version differs from diced kkakdugi.
Ingredients
servings: 12 · Check ingredients
Steps
- 01
Trim fine roots and bad greens, wash off grit, keep the leaves and halve only thick radishes.
- 02
Layer with 1/2 cup coarse salt, cure 2–4 hours, turning 2–3 times until slightly flexible.
- 03
Stir 1 tbsp sweet rice flour with 1/2 cup water while simmering into a thin paste; cool fully.
- 04
Mix the cooled paste with 1/2 cup gochugaru, 2 tbsp salted shrimp, 4 tbsp fish sauce, 2 tbsp garlic and 1 tsp ginger.
- 05
Rinse salted radishes twice, drain and coat radishes and greens with clean food-safe gloves.
- 06
Pack into a clean fermentation container with headspace; refrigerate immediately at 4°C or below. This differs from the source's two-day room-temperature start.
Helpful source links
Before you cook
Remove soil, do not drastically reduce salt, and check shrimp/fish allergy. Do not leave sealed jars at room temperature; cold fermentation is slower and taste alone does not verify safe acidity. Discard moldy or spoiled batches.
Allergens: 갑각류(새우젓), 생선(멸치액젓)
Image & source credits
AI-generated image.
Easy meals, made simple
Korean Holiday Three-Color Namul: Spinach, Bellflower Root & Bracken (4 Servings)
Prepare three Korean holiday side dishes together: spinach, bellflower root and bracken. Use only properly processed edible bracken and observe the additional boiling precautions.
Mini Kimchi–Tofu Jeon (8 Small Pancakes)
A home-style Korean side dish of small pan-fried patties made with fermented kimchi, mashed tofu, and egg. They have a soft center and lightly browned edges and need only a frying pan.
