Chonggak Kimchi (Ponytail Radish Kimchi)

Selina S. Lee

Ingredients

Blend

1/2
Asian pear
2
tablespoon saeujeot (salted shrimp)
1/2
small yellow onion
6
tablespoon fish sauce

Glue

1
tablespoon glutenous mochiko flour
4
pre-cut dashima (dried kelp)
1/4
cup dried shiitake mushroom

Kimchi

1/2
cup gochugaru
2
pounds young radish mu with leafy stems
1/3
cup fine crystal sea salt
2
tablespoon garlic
minced
2
tablespoon sugar

1
teaspoon ginger juice

Instructions

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

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.

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.

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 glu

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

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