In olden times like Chusun dynasty, young unmarried Korean boys(Chonggak) wore their long hair in top knot style until they got married. The shape of this radish resembles the hairstyle they had.
In my opinion, a point of this Kimchi is to keep crispness of the radish even after fermentation period which is required for better taste. This is why you have to pick the right radish when you go to grocery store. Unfortunately, it is very rare to have this kind radish(this is different from Japanese radish, Daikon) at normal grocery store except Korean market where you feel as if Koreans are obsessed with radish because you can find at least three different kind of white radish on display shelf. It seems that we are the only one who eats Chonggak mu. Pick the hard one ,not too big with raletively short leaves.
This takes shorter time and easier than making cabbage Kimchi. Serve this with just steamed rice. Fantastic!
Chonggak Kimchi Serving for 20
–3 bundles(about 12) young radish
10 cups water
2 cups coarse salt
– 4 bunches of green onion (chopped to 4inch)
– flour soup
1 ½ cup of water
¼ cup of flour
½ cup of fish sauce
2 cups of hot pepper powder
a half of onion
1 head of minced garlic
½ teaspoon of minced ginger
3 tablespoons of sugar
3 teaspoons of salt
- Remove fine roots from the radish body and dead leaves, peel gently then wash cleanly. Let them sit in coarse salt water for 30 minutes. Wash them in water and drain well. (you want to turn over once during 30 minutes for even brining)
- Make flour soup: mix water and flour and boil over low heat until it thickens.
- Make the seasoning: In food processor, put garlic, onion, ginger, fish sauce sugar and salt. Grind them for 30 seconds. Move to the bowl and add hot pepper powder and mix well.
- Mix the radish with prepared seasonings.
- Put in a glass jar(preferably). You can either eat right away which I don’t recommend or you can wait 2-3 days for fermenting at room temperature. It is up to your liking.