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Chong Gak Kimchi

Ingredients
  Garlic 6 Clove (30 gm), minced
  Korean green plum sauce 1 Teaspoon
  Green onion 5 , sliced into 4 inch strips
  Korean radish 4 Pound, peeled, with stems attached (Chonggak Korean Radish Bachelor Radish,)
  Coarse salt 1 Cup (16 tbs)
  Sweet rice flour 2 Cup (32 tbs)
  Red pepper flakes 1 Cup (16 tbs)
  Fish sauce 1⁄2 Cup (8 tbs)
  Ginger 2 Tablespoon
  Garlic cloves 6 Medium, minced
  Plum sauce 1 Teaspoon
  Water 25 Cup (400 tbs)
  Sugar 1 Tablespoon
  Green onion 5 Medium, stems sliced into 4 inch strips
Directions

GETTING READY
1) Wash the radishes nicely and keep them in a bowl.
2) In a large container mix water and salt. Pour it over radishes.
3) Leave them for 3 hours.

MAKING
4) In a saucepan, mix 2 cups of water and rice flour.
5) Cook stirring constantly until the mixture bubbles. Turn off heat.
6) In another bowl, add rice flour mixture and red pepper flakes, fish sauce, sugar and plum sauce and mix well.
7) Then, add ginger and garlic, green onion and mix well.
8) Now, mix this mixture with radishes and toss to coat well.
9) Take a container with a lid and transfer the mixture into it.
10) Cover it and leave it for 3 days at room temperature and then refrigerate it.

SERVING
11) Serve bachelor khimchi with any of the main courses or use it as an ingredient.

Recipe Summary

Difficulty Level: 
Medium
Taste: 
Savory
Storage: 
Preserving
Dish: 
Preserve
Ingredient: 
Nut, Radish
Servings: 
60
The bachelor kimchi is another very popular type of kimchi which is very famous in Korea. It is a summer kimchi and interestingly got its name from the ponytails worn by the bachelors in the olden times. To learn this recipe watch this video and enjoy making it.

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