Chonggak Kimchi (Ponytail Radish Kimchi)
ボリボリかじる！小さな大根を葉っぱごと漬けたガチキムチ
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)
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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