2024. 9. 2. 07:45ㆍ카테고리 없음
Dongchimi, or Korean Radish Water Kimchi, is a mild, refreshing type of kimchi that is particularly popular during the winter months. Unlike other types of kimchi, Dongchimi is made without gochugaru (Korean chili flakes), resulting in a clear, crisp, and slightly tangy brine. The combination of crunchy radishes and cool, savory brine makes Dongchimi an ideal accompaniment to rich dishes, such as grilled meats or noodles.
Introduction to Dongchimi
Dongchimi is a type of mul kimchi, or water kimchi, characterized by its clear, slightly sweet, and salty brine. It is typically made with Korean radishes (mu), garlic, ginger, and green chili peppers, although additional vegetables like pears, green onions, or napa cabbage can also be added. The radishes and vegetables are submerged in a lightly seasoned brine and left to ferment, resulting in a kimchi that is crunchy, tangy, and refreshing. Dongchimi is often served chilled, making it a perfect palate cleanser or refreshing side dish.
Ingredients for Dongchimi (2-3 Servings)
To prepare Dongchimi for two to three people, you'll need the following ingredients:
- Korean radish (mu): 1 medium radish (about 1 kg), peeled and cut into chunks
- Green onions: 4 stalks, cut into 2-inch pieces
- Garlic: 6 cloves, peeled and sliced
- Ginger: 1-inch piece, sliced
- Green chili peppers: 2, sliced (optional)
- Pear or apple: 1, peeled and sliced (optional, for sweetness)
- Coarse sea salt: 1/4 cup (for salting radish)
- Sugar: 1 tbsp (optional, for added sweetness)
- Water: 6-7 cups
Step-by-Step Recipe
Step 1: Prepare the Radish
Start by peeling the Korean radish and cutting it into large chunks, about 2-3 inches in size. Place the radish chunks in a large bowl and sprinkle with 1/4 cup of coarse sea salt. Toss the radish pieces to ensure they are evenly coated with salt. Let them sit for about 30-40 minutes to draw out moisture.
Step 2: Rinse and Drain the Radish
After the radish has softened slightly and released some of its moisture, rinse the radish chunks under cold running water to remove excess salt. Drain the radish well and set it aside.
Step 3: Prepare the Brine
In a large pot or mixing bowl, combine 6-7 cups of water with the sugar (if using) and stir until the sugar dissolves. This brine will form the base of your Dongchimi and should have a light, slightly sweet, and salty taste. Adjust the salt or sugar levels to your preference.
Step 4: Add Flavorings to the Brine
Add the sliced garlic, ginger, green onions, and green chili peppers to the brine. If you’re using pear or apple, add the slices to the brine as well. These ingredients will infuse the brine with subtle flavors as the Dongchimi ferments, adding depth and complexity to the dish.
Step 5: Submerge the Radish in the Brine
Place the drained radish chunks into a clean, large glass jar or container. Pour the prepared brine over the radish, ensuring that all the radish pieces are fully submerged. If necessary, add more water to cover the radish completely. Press down gently to remove any air pockets.
Step 6: Ferment the Dongchimi
Seal the jar or container with an airtight lid. Let the Dongchimi ferment at room temperature for 2-3 days, depending on the ambient temperature and your desired level of fermentation. The longer it ferments, the tangier it will become. After the initial fermentation period, transfer the Dongchimi to the refrigerator to slow down the fermentation process.
Step 7: Serve and Enjoy
Dongchimi is best enjoyed chilled, so refrigerate it for at least a few hours before serving. To serve, ladle the radish chunks and some of the brine into a small bowl. Dongchimi is a refreshing side dish that pairs beautifully with rice, grilled meats, or noodles. The cool, crisp texture of the radish and the slightly tangy brine make this kimchi a perfect complement to richer, heavier dishes.
Tips for Perfect Dongchimi
- Use Fresh Ingredients: For the best flavor and texture, use fresh, firm Korean radishes. Fresh garlic, ginger, and green onions will also enhance the overall flavor of the Dongchimi.
- Adjust the Brine: Dongchimi brine should be light and refreshing. Taste the brine before adding it to the radish and adjust the salt and sugar levels to your liking.
- Monitor Fermentation: The length of fermentation will affect the flavor of the Dongchimi. Taste it periodically to ensure it reaches your preferred level of tanginess. Refrigerate it once it’s fermented to your liking.
Conclusion
Dongchimi is a light, refreshing, and mildly tangy Korean radish water kimchi that is perfect for cleansing the palate and complementing a variety of dishes. With its crisp radishes and cool, savory brine, Dongchimi is a delightful addition to any meal, especially during the warmer months. Follow these seven steps to create an authentic and delicious batch of Dongchimi at home, and enjoy this traditional Korean side dish with your family and friends.