Cultural background
Chonggak kimchi is a side dish commonly seen on home dining tables, and it is made in large quantities during the kimjang season from late autumn to early winter, when altari radishes are in season. Its taste changes as fermentation progresses, so you can enjoy a range of different flavors.
Similar dishes
Jang Kimchi
장김치 · jang-gimchi
Kimchi made by salting napa cabbage or radish with soy sauce, characterized by a less spicy and salty flavor compared to regular kimchi. As fermentation progresses, umami is enhanced.
Nabak Kimchi
나박김치 · nabak-kimchi
Kimchi made by thinly slicing radish and napa cabbage, seasoning them with red pepper powder and garlic, and then fermenting them with added water. It is characterized by its abundant broth, refreshing taste, and sour flavor.
Seokbakji
섞박지 · Seokbakji
A kimchi made by fermenting radish and napa cabbage with red pepper powder, garlic, and salted seafood, characterized by a crunchy texture and spicy taste. The sour taste becomes stronger as fermentation progresses and is enjoyed as a side dish or used as an ingredient in stews.
Mul Kimchi
물김치 · mul-gimchi
This kimchi is made by soaking radish and napa cabbage in salted water, characterized by its abundant broth, coolness, and sour taste. As fermentation progresses, the broth becomes more sour and tangy. It is mainly eaten as a side dish and is kept cool in the refrigerator during summer.
Gam Kimchi (Persimmon Kimchi)
감김치 · gam-gimchi
Kimchi made by seasoning firm sweet persimmon with red pepper powder and garlic, then fermenting it. It combines a crunchy texture with the persimmon's gentle sweetness, and grows more sour as fermentation progresses.
Chive Kimchi
부추김치 · buchu-kimchi
Kimchi made by mixing chives with red pepper powder, garlic, and fermented seafood, then fermenting. It is crunchy, spicy, and rich in umami.
Scallion Kimchi
파김치 · pa-gimchi
Scallion kimchi is made by seasoning scallions with red pepper powder and salted seafood, then fermenting them, characterized by a crunchy texture and spicy flavor. As fermentation progresses, it develops a sour taste and umami. It is typically served as a side dish with meat dishes.
Goes well with
Ingredients
How it's made
- 1Clean the chonggak radish and prepare it.
- 2Mix chili pepper powder, garlic, and salted seafood to make a seasoning paste.
- 3Coat the chonggak radish evenly with the seasoning paste.
- 4Ferment at room temperature and then store in the refrigerator.
Nutrition
* Estimated values per serving.
Allergens
Contains salted seafood, unsuitable for vegan and halal diets.
How to order
총각김치 주세요
Chong-gak-kim-chi ju-se-yo
Please give me chonggak kimchi