Chonggak Kimchi with a Twist

Ingredients

• 1 pound (450g) young radishes 1 pound (450g) young radishes
• 1 medium carrot, julienned 1 medium carrot, julienned
• 4 green onions, sliced 4 green onions, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons Korean chili flakes (gochugaru) 2 tablespoons Korean chili flakes (gochugaru)
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 1g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Wash the young radishes thoroughly and trim off the tops.
2. 2.
   Cut the radishes into bite-sized pieces and place them in a large bowl.
3. 3.
   Add the julienned carrot, sliced green onions, minced garlic, grated ginger, Korean chili flakes, fish sauce, soy sauce, sugar, sesame oil, sesame seeds, and salt to the bowl.
4. 4.
   Mix all the ingredients together until the radishes are well coated with the seasoning mixture.
5. 5.
   Transfer the mixture to a clean glass jar, pressing it down firmly to remove any air pockets.
6. 6.
   Seal the jar tightly and let it sit at room temperature for 2-3 days to ferment.
7. 7.
   After the fermentation period, refrigerate the chonggak kimchi to slow down the fermentation process and enhance its flavors.
8. 8.
   Serve chilled and enjoy as a side dish with your favorite Korean meals.

Treat your ingredients with care...

• Radishes — Make sure to choose young radishes for their crisp texture. Trim off the tops before using.
• Korean chili flakes (gochugaru) — Adjust the amount according to your spice preference. Add more for extra heat.
• Fish sauce — Look for a high-quality fish sauce to enhance the umami flavor of the kimchi.

Tips & Tricks

• For a milder version, reduce the amount of Korean chili flakes.
• Allow the kimchi to ferment for longer if you prefer a stronger tangy flavor.
• Serve the kimchi as a side dish with rice, noodles, or grilled meats for a complete Korean meal.
• Use gloves when mixing the kimchi to avoid staining your hands with the chili flakes.
• Store the kimchi in the refrigerator to prolong its shelf life.

Serving advice

Serve the chonggak kimchi chilled as a side dish alongside your favorite Korean main course. It pairs well with rice, bulgogi, bibimbap, or even as a topping for Korean-style tacos.

Presentation advice

Transfer the chonggak kimchi to a beautiful serving dish and garnish with a sprinkle of sesame seeds and sliced green onions. The vibrant colors of the radishes and carrots will make the dish visually appealing.