Radish Chonggak Kimchi

I was running out of side dishes, so I made Chonggak Kimchi. Chonggak radish is called "Chonggakmu" or "Altarimu" in Korean, and it is one of the most common ingredients for kimchi in Korea.



While you can cut it into easy-to-eat pieces, it's also a great experience to take a dynamic bite. One theory suggests that the name "Chonggak" comes from the shape of the leaves, which resembled the hairstyle of unmarried young men in the past (総角 = Chonggak). Also, unmarried men are sometimes referred to as "Chonggak."



1. Remove soil from Chonggak radish, cut into appropriate sizes, and soak in salt water for about 3 hours.



2. Prepare glutinous rice flour paste, chili powder, grated garlic, grated ginger, salted shrimp (ami), anchovy fish sauce, and sugar.



3. After mixing all ingredients, it looks like this.



4. Chonggak Kimchi is complete.