Chonggak kimchi is made with a small variety of white radish with long leafy stems. With typical kimchi seasoning ingredients, you can easily make it at home!
Wash the radishes a couple of times to remove excess dirt. You will wash them again after salting. Cut off the root end of each radish. Remove any bad leafy stems.
In a large bowl, place a few radishes and generously sprinkle with some salt. Add another layer of radishes and sprinkle with salt. Flip them over while salting.
Meanwhile, make the glutinous rice paste and cool. Mix all the seasoning ingredients well. Set it aside for a while for the red pepper flakes to dissolve a little.
Store in an airtight container or jar. Leave it out at room temperature for two days before storing them in the fridge. Kimchi will be ready in a few days in the fridge.