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!
4 to 5poundsor about 15 small to medium young radishes with leaveschonggak mu, 총각무
1/2cupKorean coarse sea salt - use less if using finer salt
4tablespoonssweet rice paste1 tablespoon sweet rice powder simmered in 1/2 cup water
1/2cupgochugaruKorean red chili pepper flakes
2tablespoonssaeujeot, salted shrimp
4tablespoonsmyeolchiaekjeotfish sauce made with anchovies
1tablespoonmyeolchigarudried anchovy powder (optional) - see note
1/2gallonairtight 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.
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.
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.
Rinse the radishes in cold water 2 times, and drain.
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.
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.