Korean
Korean - Banchan
Chonggak Kimchi
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1kg young radishes with greens (chonggak mu)
- • 1/3 cup coarse sea salt
- • 3 tbsp sweet rice flour
- • 1/2 cup water
- • 5 tbsp gochugaru (Korean chili flakes)
- • 2 tbsp saeujeot (fermented prawns), minced
- • 5 cloves garlic, minced
- • 1 tbsp minced ginger
- • 1 tbsp sugar
Preparation Steps
1
Phase 1
Scrub the radishes clean, salt them and their greens for 2 hours, then rinse and drain.
2
Phase 2
Simmer the sweet rice flour in the water until thickened and cool completely.
3
Phase 3
Stir the gochugaru, saeujeot, garlic, ginger, and sugar into the cooled porridge.
4
Phase 4
Wearing gloves, rub the paste thoroughly into the radishes and greens.
5
Phase 5
Pack tightly into a container and leave at room temperature 1 day.
6
Phase 6
Refrigerate 4-5 days, then slice the radishes crosswise to serve.