Chonggak Kimchi (Ponytail Radish Kimchi)

Selina S. Lee
Ingredients
Blend
- 1/2Asian pear
- 2tablespoon saeujeot (salted shrimp)
- 1/2small yellow onion
- 6tablespoon fish sauce
Glue
- 1tablespoon glutenous mochiko flour
- 4pre-cut dashima (dried kelp)
- 1/4cup dried shiitake mushroom
Kimchi
- 1/2cup gochugaru
- 2pounds young radish mu with leafy stems
- 1/3cup fine crystal sea salt
- 2tablespoon garlicminced
- 2tablespoon sugar
- 1teaspoon ginger juice
Instructions
1
Using a small pairing knife, cut off any root ends of the radish. Carefully scrape and trim off dirt and skin from the bottom where it’s connecting to the stem. Use a vegetable peeler or a brush to peel the skin. Rinse the radish in cold water thoroughly until the dirt is completely removed.
2
Depending on the size of the radish head, cut the radish in quarters or in half but not all the way through. Keep the stems intact. Sprinkle salt by the pinch until evenly coated. Cover it with a tea towel and let it brine for 1 hour.
3
Cut 1/2 small yellow onion and 1/2 Asian pear in big chunks to add into the food processor or a blender. Add 2 tablespoon saeujeot (salted shrimp) and 6 tablespoon fish sauce to blend together.
4
On a small pot, boil 1 cup of water and 4 pre-cut dashima (dried kelp) and 1/4 cup dried shiitake mushroom for about 4-5 minutes. Remove dashima and mushroom and turn the heat off. Let it cool down for about 10 minutes. Over low heat, add 1 tablespoon glutenous mochiko flour and whisk it until it becomes glue-like consistency.
5
In a large shallow mixing bowl, add radish then push to one side. Add blended aromatics, glutenous glue, 1/2 cup gochugaru, 2 tablespoon sugar, 2 tablespoon garlic (minced), and 1 teaspoon ginger juice then mix it together using a wooden spoon. Using your hand, mix and rub the seasoning on the radish until the paste is thoroughly applied.
6
Grab each radish stems to fold and wrap around to transfer into an air-tight container. Place them tightly together leaving no space. Keep it at room temperature for 1 day then keep it in the refrigerator for about 5-7 days until tasting. Chonggak kimchi will taste best after 10 days.
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Using a small pairing knife, cut off any root ends of the radish. Carefully scrape and trim off dirt and skin from the bottom where it’s connecting to the stem. Use a vegetable peeler or a brush to peel the skin. Rinse the radish in cold water thoroughly until the dirt is completely removed.