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Easy Korean Chonggak Kimchi (Young Radish Kimchi)

This is the way I usually make Chonggak Kimchi at home. The radishes stay crunchy, while the simple seasoning gives them a spicy and savory flavor.
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Prep Time 30 minutes
Fermentation Time 6 hours
Servings: 4
Course: Side Dish
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 1.5 kg young radishes
  • 600 ml water
  • 50 g coarse salt
For the Seasoning
  • 35 g Korean red pepper flakes
  • 30 g Korean anchovy fish sauce
  • 20 g garlic
  • 5 g ginger
  • 15 g sugar
  • 130 g Korean or Asian pear
  • 75 g onion
  • 120 ml water
  • 10 g all-purpose flour

Method
 

  1. Trim and wash the radishes.
  2. Mix water and salt. Add the radishes and let them sit until slightly flexible but still firm. Rinse 2–3 times and drain.
  3. Mix water and flour. Cook over low heat until slightly thickened. Cool completely.
  4. Blend pear, onion, garlic, ginger, anchovy fish sauce, and sugar. Mix with gochugaru and the cooled flour paste.
  5. Add the radishes and gently toss until evenly coated.
  6. Leave at room temperature for 6–12 hours, then refrigerate.