Chonggak-kimchi (Ponytail Radish Kimchi)

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.

• Prep time: 45 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 261
• Protein: 12 g
• Carbs: 47 g
• Fat: 4 g

Ingredients

• 1.3 kg Korean radish ( whole with greens )
• 66.7 g Gray sea salt ( for salting )
• 20 g Rice flour ( for the paste base )
• 133.3 ml Mineral water
• 80 g gochugaru
• 40 ml fish sauce
• 0.7 tbsp shrimp paste
• 33.3 g Garlic ( finely minced )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( cut into 4cm lengths )
• 0.7 tbsp White sugar
• 1.3 kg Chonggak Radish (ponytail) ( cleaned, greens kept )

Instructions

1. Brining the radishes

   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. Cooking the rice paste

   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. Preparing the seasoning

   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. Coating and potting

   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.

Chef's tips

• 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.

Storage

Keeps for several months in the refrigerator. The flavor becomes more acidic over time.