Photograph of the finished Chonggak kimchi

Korea · Kimchi củ cải non

Chonggak kimchi

50 min Hands-on time + 48 hr 40 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Baby radishes with leaves Baby radishes with leaves 1.8 lb
  • Photograph of Coarse salt Coarse salt 2.1 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 2.8 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 1.1 oz
  • Photograph of Glutinous rice flour Glutinous rice flour 1.1 oz
  • Photograph of Garlic Garlic 1.1 oz
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Sugar Sugar 0.8 oz
  • Photograph of Spring onion Spring onion 1.4 oz

Method

  1. 1 Remove the roots, gently scrape off the skin of the young radishes, and then thoroughly wash the crevices between the leaves.
  2. 2 Toss the radishes with coarse salt and let them sit for 40 minutes to soften, then rinse and drain.
  3. 3 Cook glutinous rice flour with water until it forms a paste, then let it cool.
  4. 4 Mix the paste with Korean chili powder, fish sauce, shrimp paste, garlic, ginger, sugar, and green onions.
  5. 5 Spread the sauce evenly over the radishes and leaves, wrap the leaves around the radishes, and pack them tightly into the jar.
  6. 6 Let it sit for 2 days at room temperature before refrigerating.
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