How to Make Chonggak Kimchi

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🌶️ How to Make Chonggak Kimchi (Ponytail Radish Kimchi) with 2kg of Young Radish

If you love Korean food and want to try making your own kimchi, this is a great place to start! Today, I’ll show you how to make Chonggak Kimchi using 2kg of young radish (also known as altari-mu). It’s fresh, spicy, and slightly sweet—perfect as a side dish or with rice.


🛒 Ingredients

Main:

  • 2kg young radish (altari-mu)

  • 200g green onions (jjokpa)

For brining:

  • 1 cup (240ml) coarse sea salt

  • 1 liter water

Rice porridge (glue):

  • 240ml water + 3 tbsp glutinous rice flour

  • Or use 200g cooked rice instead

Broth:

  • 120ml water

  • 1 piece dried kelp

  • 1 dried pollack head

  • 1 dried anchovy (or anchovy stock cube)

Seasoning paste:

  • 1 Korean pear

  • 1 apple

  • 1 onion

  • 500ml Korean chili flakes (gochugaru)

  • 4 tbsp minced garlic

  • ½ tbsp minced ginger

  • 160ml fish sauce

  • 20ml salted shrimp (1 tbsp + 1 tsp)

  • 2 tbsp plum syrup

  • 6 red chili peppers

  • 1/2 tbsp MSG, 1 tbsp New Sugar, 2 tbsp Sugar

📝 You can freeze the rice porridge and seasoning ingredients ahead of time and thaw when needed!


👩‍🍳 Step 1: Brine the Radish

  1. Trim the roots and remove dirt from the radish by scrubbing gently.  Remove the dirt by cutting the circumferential surface of the radish between the stem and the root of the Altarimu with a knife. Wash 3 times.

  2. Sprinkle coarse salt generously over the radish roots, and lightly over the stems and leaves.

  3. Dissolve the remaining salt in 1 liter of water and pour it over the radish. Cover and let sit for 2 hours, flipping halfway through.


🔥 Step 2: Prepare the Seasoning

  1. Boil broth ingredients in 120ml of water, then cool.

  2. Make the rice porridge by mixing 3 tbsp of glutinous rice flour with 240ml water. Simmer until thick like soup and let cool. 

  3. Blend pear, apple, onion, garlic, ginger, red chili, and seasonings with cooled broth. Kelp becomes bitter when mixed in seasoning, so use it only when making broth.

  4. Combine the rice porridge and blended seasoning to form a thick paste.

  5. It's delicious if you add 1/2 tablespoon of MSG, 1 tablespoon of New Sugar, and 2 tablespoons of sugar according to your taste.

Chop the green onions into 4–5 cm pieces and set aside.


🥬 Step 3: Mix Everything

  1. Rinse the brined radish 3 times and drain for about 20 minutes.

  2. Cut the radish into quarters (optional for easier eating).

  3. Gently mix the radish, seasoning paste, and chopped green onions until well coated.


🧊 Storage Tips

  • You don’t need sugar or MSG—thanks to the pear, apple, and plum syrup, this kimchi is naturally sweet and flavorful!

  • Feel free to freeze leftover fruit, broth, or seasoning for your next kimchi batch. It tastes even better once it’s fermented!


Chinese version 👉 Click here!
Korean version 👉 Click here!

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