Chonggak Kimchi (Ponytail Radish Kimchi)
Saved on this device. Log in to sync across phone and PC.
After logging in, you can also use private notes.
Gnocchi with small radish pickled all over the leaves
Description
Ponytail radish Kimchi. Small, firm radishes fermented whole with their green leafy stems attached. Famous for its incredibly loud, satisfying crunchy bite.
Classification: Hardcore, Kimchi, Local, Unique Texture
Shops selling Chonggak Kimchi (Ponytail Radish Kimchi)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Chonggak radish
- Coarse chili powder
- Anchovy extract
- Salted shrimp
- Glutinous rice paste
Instructions
- Salt whole small radishes with leaves.
- Smear completely with anchovy extract/chili/rice paste and ferment.
Learn more Substitutes, pairings, tips
Key spices
Radish extreme crunch、Anchovy depth
Substitutes at Japanese supermarkets
Japanese Kkakdugi (diff texture, similar taste)
Pairing
Instant Ramen / Curry Rice
Trivia
[Fermentation Magic] Denser and drier than normal radish. Even when highly fermented and sour, it never loses its trademark snappy crunch.
Eating tips & etiquette
[Unique Eating] Often served whole. Hold the stem and bite directly into the radish with a loud 'Crunch!'. The absolute best pairing for hot instant ramen.
Allergen
Shrimp