2024. 9. 1. 09:37ㆍ카테고리 없음
Chonggak Kimchi, also known as "Ponytail Radish Kimchi" or "Young Radish Kimchi," is a popular Korean side dish (banchan) made from young radishes, which are smaller and more tender than the larger Korean radish (mu). This kimchi is known for its crisp texture and the spicy, flavorful seasoning that permeates each radish. Chonggak Kimchi is a staple in many Korean households and pairs perfectly with rice, soups, and grilled meats.
Introduction to Chonggak Kimchi
Chonggak Kimchi gets its name from the shape of the young radishes, which have long, leafy green tops that resemble a ponytail. The radishes are left whole or halved and then coated in a spicy seasoning made with gochugaru (Korean chili flakes), garlic, ginger, and salted shrimp or fish sauce. The fermentation process allows the flavors to deepen, resulting in a kimchi that is both crunchy and full of umami. This kimchi is particularly loved for its texture, which stays crisp even after fermentation.
Ingredients for Chonggak Kimchi (2-3 Servings)
To prepare Chonggak Kimchi for two to three people, you'll need the following ingredients:
- Young radishes (chonggak): 500g, cleaned with tops intact
- Coarse sea salt: 1/2 cup (for salting radishes)
- Water: 4 cups (for soaking radishes)
For the Seasoning Paste:
- Gochugaru (Korean chili flakes): 1/2 to 1 cup (adjust to taste)
- Garlic: 6-8 cloves, minced
- Ginger: 1 tsp, minced
- Fish sauce: 3 tbsp
- Salted shrimp (saeujeot): 2 tbsp (optional, for extra umami)
- Sugar: 1 tbsp (optional, for added sweetness)
- Green onions: 3 stalks, chopped
- Carrot: 1 small, julienned (optional)
- Korean radish (mu): 1 small, julienned (optional)
Step-by-Step Recipe
Step 1: Prepare the Young Radishes
Start by cleaning the young radishes thoroughly, paying special attention to the roots and leaves. Remove any damaged or yellow leaves, and trim the root ends slightly without cutting off too much. The radishes should remain whole with their green tops intact.
Step 2: Salt the Radishes
In a large bowl, dissolve 1/2 cup of coarse sea salt in 4 cups of water. Submerge the radishes in the saltwater brine, ensuring that they are fully covered. Let them soak for about 1-2 hours, turning them occasionally to ensure even salting. The salting process will draw out moisture and make the radishes more pliable.
Step 3: Rinse and Drain the Radishes
After the radishes have softened, rinse them thoroughly under cold running water to remove the excess salt. Drain the radishes well and set them aside. They should be slightly wilted but still firm.
Step 4: Prepare the Seasoning Paste
In a large mixing bowl, combine the gochugaru, minced garlic, minced ginger, fish sauce, salted shrimp (if using), and sugar (if using). Mix well until the ingredients form a thick paste. If using, add the julienned carrot, julienned Korean radish, and chopped green onions to the paste, mixing until the vegetables are evenly coated.
Step 5: Coat the Radishes with the Seasoning Paste
Wearing gloves to protect your hands from the chili, take each radish and generously coat it with the seasoning paste. Be sure to get the paste between the radish and the leafy tops for even seasoning. Place the coated radishes in a clean mixing bowl as you work.
Step 6: Pack the Radishes into a Jar
Once all the radishes are coated, tightly pack them into a clean, airtight glass jar or container. Press down firmly to remove any air pockets and to compact the radishes. Pour any remaining seasoning paste over the top. Seal the jar with a lid, leaving a little space at the top to allow for expansion during fermentation.
Step 7: Ferment and Serve
Leave the jar of Chonggak Kimchi at room temperature for 1-2 days to begin the fermentation process. The length of fermentation depends on your taste and the ambient temperature. Warmer temperatures will speed up fermentation. After 1-2 days, taste the kimchi. If it has reached your desired level of tanginess, transfer the jar to the refrigerator to slow down the fermentation process. Chonggak Kimchi can be enjoyed immediately, but it typically tastes best after a week of refrigeration when the flavors have fully developed. Serve it cold as a side dish with rice, soups, or grilled meats.
Tips for Perfect Chonggak Kimchi
- Use Fresh Young Radishes: Fresh, firm young radishes will provide the best texture and flavor. Avoid radishes that are wilted or overly large, as they may be too tough.
- Adjust the Spice Level: You can easily adjust the spiciness of Chonggak Kimchi by varying the amount of gochugaru. For a milder kimchi, use less gochugaru or add a bit more sugar to balance the heat.
- Monitor Fermentation: The length of fermentation will affect the flavor of the kimchi. Taste it periodically to ensure it reaches your preferred level of sourness. Refrigerate it once it’s fermented to your liking.
Conclusion
Chonggak Kimchi is a crunchy, spicy, and tangy Korean kimchi that adds a burst of flavor to any meal. With its satisfying texture and bold taste, this kimchi is a perfect addition to your Korean meal spread. Follow these seven steps to create an authentic and delicious batch of Chonggak Kimchi at home, and enjoy this traditional Korean side dish with family and friends.