Authentic Chonggak Kimchi (Ponytail Radish)
Korean · Organized from the video by Seonkyoung Longest
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Ingredients
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Steps
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- 1
Place the radish in a container with 2 1/2 cups Korean coarse sea salt and 3 cups water. Salt for 2 to 3 hours, flipping halfway through to ensure even salting.
💡 The quality of salt affects the sweetness or bitterness of the vegetable.
⏱ 3 hours
- 2
To make the flour porridge, combine 2 cups water, 5x5” dasima, and 2 to 3 dried shiitake mushrooms in a pot. Simmer to make a broth.
💡 The description notes that the amount of porridge used in the paste is only half of what was made.
🔥 simmer
- 3
Whisk 3 tbsp all-purpose flour (or sweet rice flour) into the hot broth. Cook for 3 to 4 minutes until the flour is fully cooked and has a thick consistency.
💡 Lumps are fine as they will be blended later.
⏱ 3 to 4 minutes
- 4
In a blender, combine the cooked flour porridge, 15 cloves of garlic, 3 to 4 slices of ginger, 1 small diced apple, and 1/2 diced onion. Blend until smooth.
💡 Leftover white rice can be used instead of flour porridge.
- 5
Pour the blended mixture into a large bowl. Add 1/2 cup Yondu, 1/3 cup Maesilaek, 2 tbsp sugar, 1 tbsp coarse salt, and 1 1/2 cups gochugaru. Mix well.
💡 If Maesilaek is unavailable, use apple juice or apple cider.
- 6
Add 2 bundles of green onions to the paste and mix. Rinse the salted radishes at least three times to remove excess salt, then drain well.
💡 Ensure radishes are well-drained before mixing.
- 7
Combine the radish with the kimchi paste, mixing thoroughly by hand. Place in an airtight container.
💡 The energy of fresh vegetables from your own garden is unbelievable!
- 8
Let the kimchi ferment on the kitchen counter for 2 to 3 days, then move to the refrigerator to slow down the fermentation.
💡 After refrigeration, it will be ready to eat in about a month.
Tips
- The quality of sea salt can determine if the vegetable becomes sweet or bitter.
- For the flour porridge, you can use leftover white rice from the fridge instead of flour.
- If you can't find Maesilaek, apple juice or apple cider works as a substitute.
- Rinse the salted radishes at least three times before mixing with the paste.
- Fermentation: Leave at room temperature for 2-3 days before moving to the fridge.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Seonkyoung Longest on YouTube