Chonggak Kimchi AKA Ponytail Kimchi Recipe

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. Trim the soil from the radish and greens, wash three times in running water, and gently scrub off the outer dirt.
2. Layer the radish with coarse sea salt, add water, and salt for 2 hours, turning it over once halfway through.
3. Combine water, dasima and dried shiitake in a saucepan and let sit for 30 minutes. Remove the dasima just before boiling, then simmer on medium for 10 minutes. Remove the shiitake and save it for other recipes.
4. Add the flour to the broth on medium heat and whisk until smooth, then stir for 3 to 4 minutes until thickened. Remove from heat and set aside.
5. Blend the kimchi paste ingredients except the gochugaru and green onions until smooth, then mix in a large bowl with the gochugaru.
6. Rinse the salted radish three times under running water and drain for 30 minutes.
7. Add the radish and green onions to the bowl and mix gently with both hands so the radish and greens stay intact.
8. Pack the kimchi side by side in a container, ferment at room temperature for about two days, then refrigerate.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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