Sunday, April 11, 2010

Chonggak Kimchi ( Ponytail radish kimchi aka "Bachelor" Kimchi)


3-4 bunches ( about 9-12 pieces) Chonggak ( Korean Ponytail Radish)
1/2 cup salt



2 Tbsp sweet rice flour
1/2 cup water
4 cloves garlic, finely chopped
2 oz. ginger, finely chopped
3 scallions, sliced diagonally into 1 inch length
1 Tbsp Kanari ( Korean fish sauce)
1/2 cup Kochukaru ( Korean pepper flakes)
3 korean chili pepper, sliced thinly


1. Fill a large pan with cold water and rinse radish with greens still attached. Make sure to clean it well to remove dirt.

2. Drain well . Peel skin and trim off rotten leaves.

3. Sprinkle salt on radish and greens making sure everything is evenly salted.


4. Leave in a cool place for 2 hours then rinse and drain well. set aside.

5. In a small saucepan, mix sweet rice flour and water. Heat over low to medium heat . Keep a close eye and keep stirring until the mixture thickens to a pancake batter consistency. Remove from heat and cool.


6. In a large mixing bowl, mix all ingredients for the sauce ( Kochukaru, fish sauce, sweet rice flour mixture, ginger, garlic) Mix well


7. Add radish and scallions. Mix well until everything is coated with the sauce.

8. Store in a plastic or glass container with tight lid. Let it stand on room temperature for 36 hours. After 36 hours, refrigerate.

*** I kept mine in the fridge immediately since I am not comfortable leaving any food out.

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