📝 About This Recipe
Named for its resemblance to the 'chonggak' (the traditional braided ponytail worn by young men in ancient Korea), this kimchi is prized for its incredible crunch and peppery bite. Unlike the softer Napa cabbage kimchi, Chonggak-kimchi offers a satisfying snap and a deep, earthy sweetness from the radish greens. It is a rustic, soul-warming staple that develops a complex, effervescent tang as it ferments, making it the ultimate companion to a hot bowl of rice or ramyun.
🥗 Ingredients
Main Ingredients
- 5 lbs Altari (Ponytail) Radishes (with fresh green leaves attached)
- 1/2 cup Coarse Korean Sea Salt (for brining)
- 6-8 stalks Green Onions (cut into 2-inch lengths)
The Porridge Base (Glue)
- 1 cup Water
- 1.5 tablespoons Sweet Rice Flour (also known as glutinous rice flour)
- 1 tablespoon Sugar (to feed the fermentation)
Kimchi Paste Seasoning
- 1 cup Gochugaru (Korean red chili flakes)
- 1/2 cup Fish Sauce (Korean anchovy sauce is preferred)
- 1/4 cup Salted Shrimp (Saeujeot) (finely minced)
- 1/3 cup Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1/2 piece Onion (grated or blended into a paste)
👨🍳 Instructions
-
1
Trim the radishes by scraping off any hairy roots with a knife and cutting away the tough skin where the radish meets the greens. Keep the greens attached.
-
2
If radishes are large, slice them lengthwise into halves or quarters, leaving them attached at the stem. Small radishes can be left whole.
-
3
Rinse the radishes thoroughly in cold water to remove any dirt or grit from the leaves and root crevices.
-
4
In a large basin, sprinkle the coarse sea salt evenly over the radishes and greens. Let them brine for 1.5 to 2 hours, tossing every 30 minutes so they salt evenly. They are ready when the radish stems are flexible and the bulbs look slightly translucent.
-
5
While the radishes brine, make the porridge. Mix water and sweet rice flour in a small pot over medium heat. Stir constantly until it bubbles and becomes a translucent, thick paste (about 5 minutes). Stir in the sugar, remove from heat, and let it cool completely.
-
6
In a large mixing bowl, combine the cooled rice porridge, gochugaru, fish sauce, minced salted shrimp, garlic, ginger, and grated onion. Mix well and let the paste sit for 15 minutes to allow the flavors to meld and the color to deepen.
-
7
Once the radishes are brined, rinse them 2-3 times in cold water to remove excess salt. Drain them in a colander for at least 20 minutes to ensure the paste doesn't become watery.
-
8
Add the drained radishes and the cut green onions to the large bowl containing the kimchi paste.
-
9
Wearing gloves, gently coat each radish and its leaves with the paste. Ensure the paste is rubbed into the slits of the sliced radishes.
-
10
Take a small bundle of leaves and wrap them around the radish bulb to create a neat package; this helps the flavors penetrate and makes serving easier.
-
11
Pack the kimchi tightly into a clean glass jar or fermentation container, pressing down firmly to remove air pockets. Leave at least 2 inches of headspace at the top.
-
12
Leave the jar at room temperature for 1-2 days (depending on the warmth of your kitchen) until you see tiny bubbles and it smells pleasantly sour. Transfer to the refrigerator to finish aging for at least another week.
💡 Chef's Tips
Always use Korean coarse sea salt (Cheonilyeom) for brining; table salt is too salty and lacks the minerals needed for proper fermentation. Do not over-rinse the radishes after brining; you want a hint of that sea salt flavor to remain. If you prefer a vegan version, substitute the fish sauce and salted shrimp with soy sauce and a splash of kelp broth. The 'glue' or rice porridge is essential—it helps the seasoning stick to the smooth radish skin and provides sugars for the healthy bacteria to eat. If your radish greens are very long, don't cut them off! They contain the most flavor and vitamins; simply wrap them around the bulb during packing.
🍽️ Serving Suggestions
Serve as a side dish (Banchan) with a steaming bowl of white rice and grilled mackerel. Pairs perfectly with K-BBQ, especially fatty cuts like Samgyeopsal (pork belly), as the acidity cuts through the grease. Try it with a bowl of hot Ramyun; the crunch of the ponytail radish is the traditional gold standard accompaniment. Slice the fermented radishes into bite-sized pieces and use the leftover kimchi juice to make a spicy cold noodle dish (Bibim-guksu). Enjoy with a glass of chilled Makgeolli (Korean rice wine) for a truly rustic experience.