Chonggak Kimchi (Young Radish Kimchi)
- Korean Food Addict
- May 26, 2025
Chonggak Kimchi (Young Radish Kimchi)
Chonggak kimchi is a traditional Korean kimchi made with altari radishes, known for its crisp radish texture paired with sweet and spicy seasoning. Despite its simple preparation, it delivers restaurant-quality taste and is a classic fermented side dish that develops natural brine when fermented at room temperature.
History of Chonggak Kimchi
The name "chonggak" refers to unmarried young men in traditional Korea, who reportedly favored this kimchi. Altari radishes are small and crisp, fermenting faster than whole napa cabbage kimchi, making them ideal when quick kimchi was needed. Today, it's a year-round favorite, especially popular as a summer health food and appetite booster.
Cooking Tips
The key to delicious chonggak kimchi is proper fermentation. Always ferment at room temperature for 2 days to develop natural brine and deep flavor - never refrigerate during this period. Adding rice paste helps the seasonings adhere and adds umami depth. Ground onion provides fresh, clean flavor, and gently rolling the greens around the radish makes it easier to eat and more attractive.
Storage and Serving
After 2 days room temperature fermentation, refrigerate for 2-3 weeks. The flavor deepens as it ferments; when it becomes sour, use it in kimchi stew or kimchi fried rice. The refreshing brine makes it popular for hangovers, and it's perfect with meat dishes to cut through richness. One of Korea's most beloved side dishes!
Instructions:
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Clean the Radishes
- Prepare 3 bunches of altari radishes
- Scrape dirt between radish and greens with knife
- Rinse gently 2 times
- Clean the Radishes
- Prepare 3 bunches of altari radishes
- Scrape dirt between radish and greens with knife
- Rinse gently 2 times
- Brine the Radishes
- Sprinkle 3 cups coarse salt
- Pour 3L water
- Brine for 2 hours
- Make Rice Paste
- While brining, mix 3 tablespoons sweet rice flour and 2 cups water in pot
- Stir constantly while bringing to boil
- Cook until thick, then let cool
- Mix Seasoning Sauce
- Add all seasoning ingredients to cooled rice paste
- Add 3 cups red chili powder
- Add 1 cup anchovy sauce and 4 tablespoons salted shrimp
- Add 6 tablespoons minced garlic and 1 cup ground onion
- Add 4.5 tablespoons sugar and mix well
- Cut Korean Chives
- Trim and wash ½ bunch Korean chives
- Cut into finger-length pieces
- Mix with Seasoning
- Rinse brined radishes 2 times and drain
- Add radishes, chives, and seasoning
- Mix gently from bottom to top
- Be careful not to break the greens
- Roll the Greens
- Gently roll radish greens around the radish body
- Roll naturally to shape
- Pack and Ferment
- Pack neatly into kimchi container
- Ferment at room temperature for 2 days
- Refrigerate after fermentation
- Whole radishes need longer fermentation time
Recipe Notes:
- Measurements use standard rice spoons and paper cups.
- Do NOT refrigerate while fermenting. Ferment at room temperature for 2 days to develop natural brine.
- Sweet rice flour can be substituted with wheat flour if unavailable.
- For faster fermentation, cut radishes in half (reduces brining time to 1 hour).
- Whole radishes require 2 days fermentation time.
- Ground onion adds fresh, crisp flavor.
- Chop salted shrimp finely before adding.
- Finished kimchi keeps 2-3 weeks refrigerated.
Ingredients:
Serving size
Main Ingredients
- 3 bunches altari radishes
- 1/2 bunch Korean chives
- 3 L water (for brining)
- 3 cups coarse salt
Rice Paste
- 3 tablespoons sweet rice flour
- 2 cups water
Seasoning
- 3 cups red chili powder (gochugaru)
- 1 cup anchovy sauce
- 4 tablespoons salted shrimp (saeujeot)
- 6 tablespoons minced garlic
- 1 cup ground onion
- 4.5 tablespoons sugar