📝 About This Recipe
Named for the long, leafy greens that resemble a traditional Korean scholar's ponytail, Chonggak-kimchi is celebrated for its incredible crunch and deep, savory pungency. These small, firm radishes possess a sweet heat that mellows beautifully during fermentation, creating a complex side dish that is far crispier than standard cubed radish kimchi. It is a rustic, soul-warming ferment that brings a vibrant pop of ginger, garlic, and chili to any Korean table.
🥗 Ingredients
Main Ingredients
- 5 pounds Chonggak-mu (Ponytail Radishes) (with fresh green tops attached)
- 1/2 cup Coarse Korean Sea Salt (for brining)
- 2 cups Water (for the brine solution)
The Porridge Base
- 1 cup Water
- 2 tablespoons Glutinous Rice Flour (also known as sweet rice flour)
- 1 tablespoon Sugar (to feed the healthy bacteria)
Kimchi Paste & Aromatics
- 1.5 cups Gochugaru (Korean red chili flakes)
- 1/2 cup Fish Sauce (anchovy or sand lance sauce)
- 1/4 cup Salted Shrimp (Saeujeot) (finely minced)
- 1/2 cup Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1/2 cup Onion (grated or pureed)
- 5-6 stalks Green Onions (cut into 2-inch pieces)
👨🍳 Instructions
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1
Trim the tips of the radishes and scrape away any tough skin or hairy roots using a small knife, but do not peel them entirely; the skin provides the signature crunch. Leave the greens attached, trimming only the very ends of the leaves.
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2
Large radishes should be sliced lengthwise into halves or quarters through the bulb, keeping the greens attached at the neck. Small radishes can be left whole.
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3
In a large basin, dissolve 1/2 cup of sea salt in 2 cups of water. Toss the radishes and greens in the brine, ensuring they are well coated. Let them sit for 1.5 to 2 hours, tossing every 30 minutes so they salt evenly.
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4
While the radishes brine, make the porridge. Whisk the water and glutinous rice flour in a small saucepan over medium heat until it bubbles and thickens into a translucent paste. Stir in the sugar, cook for 1 more minute, then remove from heat to cool completely.
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5
Test the radishes for readiness: the greens should be limp and the radish bulbs should feel slightly flexible. Rinse the radishes 3 times in cold water to remove excess salt and grit. Drain in a colander for at least 20 minutes.
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6
In a large mixing bowl, combine the cooled rice porridge, gochugaru, fish sauce, minced salted shrimp, garlic, ginger, and pureed onion. Mix thoroughly until it forms a thick, vibrant red paste.
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7
Add the drained radishes and the sliced green onions to the bowl with the kimchi paste.
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8
Wearing food-safe gloves, gently massage the paste into each radish bulb and leaf, ensuring every crevice is coated. Take 2-3 radishes and wrap their leaves around the bulbs to create neat little bundles.
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9
Pack the bundles tightly into a sterilized glass jar or kimchi container. Press down firmly as you go to remove air pockets, which helps prevent spoilage.
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10
Leave about 2 inches of headspace at the top of the jar. Wipe the rim clean and seal the lid tightly.
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11
Let the jar sit at room temperature for 1-2 days (depending on the warmth of your kitchen) until you see tiny bubbles forming and it smells pleasantly sour.
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12
Transfer the kimchi to the refrigerator. It is best enjoyed after at least 1-2 weeks of cold fermentation when the flavors have fully developed.
💡 Chef's Tips
Use high-quality Korean sun-dried sea salt (Cheon-il-yeom) for the best texture; table salt can make the radish mushy. If you find your radishes are particularly bitter, add an extra tablespoon of sugar or a bit of grated pear to the paste. Never skip the rice porridge step; it acts as the glue for the spices and provides the starch necessary for fermentation. Always wear gloves when mixing to protect your hands from the chili burn and to prevent staining. Check the fermentation daily; if the greens turn yellow-green and the liquid bubbles, it's time to move it to the fridge.
🍽️ Serving Suggestions
Serve as a classic banchan (side dish) alongside a steaming bowl of white rice. This kimchi is the ultimate companion for Korean sweet potato (Goguma)—the sweetness of the potato balances the spice. Pair with a rich, fatty dish like Bossam (boiled pork belly) to cut through the richness. Chop up over-fermented ponytail kimchi and fry it with rice for an incredibly textured Kimchi Fried Rice. Enjoy with a cold glass of Makgeolli (Korean rice wine) for a traditional snack pairing.