Chonggak Kimchi (Young Radish Kimchi) recipe - ingredients, nutrition and when to eat it
This kimchi is made by fermenting young radishes tossed with red pepper flakes and salted seafood seasoning.
This kimchi is made by fermenting young radishes tossed with red pepper flakes and salted seafood seasoning. Its crisp texture and peppery flavor pair well with rice, making it a great side dish for lunch or dinner.
Side dishes · 40 minutes to cook
Nutrition (per 107.5g serving): 49.2 kcal · protein 2.2g · carbohydrate 10g · fat 0.7g · sodium 675.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Check the radishes after about 20 minutes, since salting them for too long can reduce their crispness.
Tips: They taste peppery when eaten right after seasoning, while fermenting them for a day or more adds a tangy flavor.
Tips: Press the kimchi firmly into the container so a little liquid forms and the seasoning coats the radishes evenly.
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Ingredients (1 serving)
- Young radish — 80 g
- Korean chili flakes — 1 Tbsp
- Fish sauce — 1 tsp
- Garlic — 1 tsp
- Ginger — 0.5 tsp
- Green onion — 0.3 pc
- Salt — 0.3 tsp
- Sugar — 0.3 tsp