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5 from 4 votes

Chonggak Kimchi (Ponytail Radish Kimchi)

Chonggak kimchi is made with a small variety of white radish with long leafy stems, which is firmer and crunchier than the large varieties. With normal kimchi seasoning ingredients, you too can make chonggak kimchi at home with this easy-to-follow recipe!
Servings: 12
Author: Hyosun


  • 4 to 5 pounds or about 15 small to medium young radishes with leaves chonggak mu, 총각무
  • 1/2 cup Korean coarse sea salt - use less if using finer salt
  • Seasoning
  • 4 tablespoons sweet rice paste 1 tablespoon sweet rice powder simmered in 1/2 cup water
  • 1/2 cup gochugaru Korean red chili pepper flakes
  • 2 tablespoons saeujeot, salted shrimp
  • 4 tablespoons myeolchiaekjeot fish sauce made with anchovies
  • 1 tablespoon myeolchigaru dried anchovy powder (optional) - see note
  • 2 tablespoons minced garlic
  • 1 teaspoon grated ginger
  • 1/2 gallon airtight container or jar.


  • 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. Trim off the darkish skin on the top end that is connected to the stem. Scratch off the stubborn impurities with a small knife. Do NOT peel the skin. Remove any bad leafy stems.
    Chonggak kimchi
  • In a large bowl, place a few radishes and generously sprinkle with some salt. Add another layer of radishes and sprinkle with salt. Repeat as necessary until all the radishes and salt have been used. Let sit for 2 to 4 hours until the radishes become slightly flexible. Flip them over 2 to 3 times while salting.
    Ponytail kimchi
  • 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 and become pasty.
    Kimchi paste
  • Rinse the radishes in cold water 2 times, and drain.
    Chonggak kimchi
  • Place the radishes back in the large bowl. Add the seasoning. Mix everything well by hand (use kitchen gloves), until the radishes and stems are evenly coated with the seasoning. The radishes will be a little dry at this point, but they will release water during the fermentation process.
    Chonggak kimchi
  • Store in an airtight container or jar. Before closing the lid, press the radishes down hard with your hand to pack them. 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 but takes about two weeks to fully develop the flavors. It maintains great flavor and texture for several weeks.


You can make anchovy powder by grounding dry anchovies in a spice grinder. It works better if you cook dried anchovies for a few minutes in a heated dry pan before grounding. Or you can find commercially packaged dried anchovy powder in Korean markets. You can use it to flavor stews, soups, etc.