KimchiMedium
Cheonggak Kimchi (Seaweed Kimchi)
A 4-serving cheonggak kimchi with auto-scaling to balance seasoning ratios.
Prep 35min04 servings
cheonggak kimchiseaweed kimchikorean fermented sidelow calorie kimchitraditional kimchihomemade banchan
Instructions
- 1
Rinse seaweed to remove excess salt, soak 10 minutes, then drain well.
- 2
Julienne radish and cut scallions into 3 cm lengths.
- 3
Mix chili flakes, fish sauce, garlic, ginger, rice paste, and sugar.
- 4
Season radish first with half the paste to build flavor.
- 5
Add seaweed and scallions, then toss quickly with the remaining paste.
- 6
Store airtight and ferment in the fridge for 1 day before eating.
Tips
Work quickly; over-mixing can toughen the seaweed.
Pre-seasoned radish helps distribute flavor evenly.
Nutrition (per serving)
Calories
55
kcal
Protein
3
g
Carbs
8
g
Fat
1
g
Adjust Servings
2servings
→
servings
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