"Bachelor" Kimchi - {Chonggak Kimchi} Recipe - Cooking Index
"Bachelor" Kimchi - {Chonggak Kimchi} Recipe - Cooking Index
| 3 x | Korean ponytail radishes | |
| 1 cup | Salt - plus | |
| 1 tablespoon | Salt | |
| 1 x | Garlic | |
| 2 x | Ginger root - (ea 1" long) - peeled | |
| 1 x | Green onions - cut 1" slices | |
| 1/2 cup | Korean ground chile | |
| 1 tablespoon | Salted shrimp |
Peel radishes, taking care to leave green stalks attached. Wash radishes thoroughly. Drain in colander. Place on baking sheet and sprinkle with 1 cup salt. Mix and let sit 30 minutes.
Separate garlic cloves and peel. Place garlic and ginger in food processor or blender and mince. Combine garlic mixture with green onions, chile, salted shrimp and 1 tablespoon salt. (If mixing with your hands, be sure to wear gloves to avoid chili burn.)
Rinse salt from radishes. Drain in colander. Rub seasoning mix onto radishes. Set 2 (1-quart) jars on work surface. Divide radishes among jars. Let sit 2 to 3 days before serving. Refrigerate after opening.
This recipe yields 2 quarts.
Each 1/4 cup: 20 calories; 1,253 mg sodium; 8 mg cholesterol; 1 gram fat; 3 grams carbohydrates; 1 gram protein; 0.80 gram fiber.
Source:
The Los Angeles Times, 09-15-1999
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