Chonggak-kimchi (Ponytail Radish Kimchi)
Ingredients
- 1.3 kgKorean radish (whole with greens)
- 66.7 gGray sea salt (for salting)
- 20 gRice flour (for the paste base)
- 133.3 mlMineral water
- 80 ggochugaru
- 40 mlfish sauce
- 0.7 tbspshrimp paste
- 33.3 gGarlic (finely minced)
- 4 pcSpring onion, sauté/poêlé sans matière grasse (cut into 4cm lengths)
- 0.7 tbspWhite sugar
- 1.3 kgChonggak Radish (ponytail) (cleaned, greens kept)
Method
Small, whole radishes with a firm crunch, coated in a bright red, velvety paste. The aroma is bold, blending chili heat with deep fermented notes.
- 1
Clean the chonggak radishes and Korean radishes without removing the greens. Rub them with grey sea salt. Let brine for 2 hours until the stems are supple and the radish is slightly flexible.
- 2
Mix the rice flour and mineral water in a saucepan. Heat over low heat, stirring until the mixture thickens and becomes translucent, like a thick paste. Let cool completely.
- 3
In the cold rice paste, stir in the gochugaru, minced garlic, fish sauce, shrimp paste, and sugar. The paste should be thick and deep red.
- 4
Rinse the chonggak and Korean radishes with clear water to remove excess salt. Mix them by hand with the chili paste and chopped green onions. Pack firmly into a jar to remove air.
Frequently asked questions
How do you get this dish right?
- Don't discard the greens, they provide the necessary bitterness to balance the dish.
- Leave the jar at room temperature for 24h before refrigerating to kickstart fermentation.
- If the radishes are large, split them in half or quarters without detaching the greens.
How long does this dish keep?
Keeps for several months in the refrigerator. The flavor becomes more acidic over time.
