Crisp Chonggak Kimchi (Ponytail Radish Kimchi)
A crisp kimchi side dish made by salting sweet, refreshing winter altari radishes and tossing them in a classic seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This crisp kimchi is made by tossing naturally sweet altari radishes in a seasoning of glutinous rice paste and anchovy fish sauce. Mixing the seasoning while the radishes are salting allows the flavors to meld and the color to bloom evenly. With this clean, classic seasoning, you can make a hearty winter side dish.
- Servings
- about 10–12 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Altari radish (ponytail radish)2 bunches
- Coarse sea salt1 cup
Seasoning
- Gochugaru (Korean chili flakes)2 cups
- Minced garlic4 tbsp
- Anchovy fish sauce6 tbsp
- Sugar1 tbsp
- Minced ginger1 tbsp
- Glutinous rice paste2 cups
Glutinous rice paste
- Water2 cups
- Glutinous rice flour3 tbsp
- Good altari radishes have a root portion larger than the stem end with a slight taper in the middle, free of tough cores and full of moisture.
- Remove tough outer stems or damaged parts, trim away any dirt where the stems meet the root with a knife, and clean the skin. Cut large radishes in half and leave small ones whole.
- Sprinkle with 1 cup coarse sea salt and salt for 2 hours to 2 hours 30 minutes, turning once or twice along the way.
- Depending on your preference, you can use a half-and-half mix of salted fermented shrimp and anchovy fish sauce, or add shredded large green onion or scallions.
Steps
Let's make this leaving the stems intact.
Remove tough outer stems or damaged parts, and use a knife to trim away any dirty spots where the radishes and stems meet.
Clean the surface of the radishes with a knife or vegetable peeler.
Cut large ones in half and leave small ones whole. Good radishes have no woody core and are full of moisture.
Summer altari radishes have a sharp pungency, but winter radishes are sweet and make truly delicious kimchi.
Once you are done trimming, wash them thoroughly in clean water.
Sprinkle 1 cup coarse sea salt evenly to salt them.
2 hours to 2 hours 30 minutes is just right. Turn them once or twice in between.
They are ready once the radish greens are completely wilted and salted.
Rinse 2 to 3 times in clean water, then drain well.
When I tasted a piece of radish like this, it was salted just right, neither too salty nor too bland.
Cook the glutinous rice paste, let it cool, and mix in all the seasonings above.
If you make it while the radishes are salting, the seasonings will meld and the color will become vibrant.
For green onion kimchi or ponytail radish kimchi, I use only anchovy fish sauce.
Depending on your preference, you can also use half salted fermented shrimp and half anchovy fish sauce.
It is also delicious if you toss it together with shredded large green onion or scallions.
Add the seasoning to the drained radishes and toss well to coat.
Ppunwife's tips
- Making the seasoning in advance while the radishes are salting allows the flavors to meld and gives it a deeper, more vibrant color.
- Summer altari radishes have a strong pungent kick, but winter radishes are naturally sweet and make delicious kimchi.
FAQ
How do I choose good altari radishes?
Look for radishes whose root portion is thicker than the stem end with a gentle indentation in the middle, and pick ones that have no tough core and plenty of moisture.
Can I use other fermented fish sauce instead of anchovy fish sauce?
To suit your taste, you can also mix half anchovy fish sauce and half salted fermented shrimp.
What is the proper salting time for altari radishes?
Sprinkle with coarse sea salt and salt for about 2 hours to 2 hours 30 minutes, turning once or twice along the way, until the radish greens are thoroughly salted and limp.
Can I add green onions to this kimchi?
Yes, adding scallions or shredded large green onion and tossing them with the seasoning works very well.
