Korean Cheonggak Kimchi (Seaweed Kimchi)

Name: Korean Cheonggak Kimchi (Seaweed Kimchi)
Yield: 4 servings
Cuisine: Korean
Ingredients: cheonggak seaweed 200 g; radish 250 g; scallions 60 g; Korean chili flakes 4 tbsp; anchovy fish sauce 2.5 tbsp; minced garlic 1 tbsp; minced ginger 0.5 tbsp; sweet rice paste 2 tbsp; sugar 1 tsp

Soak 200 g washed cheonggak seaweed in cold water for 10 minutes until plump, then squeeze out the moisture by hand. Massage half of the seasoning into the radish strips until they soften slightly, then add the seaweed and scallions with the rest and toss quickly, because too much rubbing toughens the seaweed. Pack tightly and refrigerate for 1 full day.

Quick answer

Total time: At least 1 day 10 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Cheonggak, a branching green seaweed, gives this radish kimchi a firm, almost crunchy chew and a marine aroma that land-vegetable kimchi lacks.

Half the paste is massaged into the julienned radish first so it seasons evenly; the seaweed joins the remaining paste and is tossed quickly, because long handling toughens it. A day in the fridge lets the seaweed's salinity merge with the fish sauce paste, and the briny result sits naturally beside seafood and mild rice soups.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Wash 200g of cheonggak seaweed thoroughly in running water to remove salt and grit, soak in cold water for 10 minutes until plump, then drain and squeeze out excess moisture by hand.
2

Julienne 250g of radish into consistent 0.3cm thick strips to ensure even seasoning, and cut 60g of scallions into 3cm lengths, including both the white and green parts.
3

Combine 4 tbsp gochugaru, 2.5 tbsp anchovy fish sauce, 1 tbsp minced garlic, 0.5 tbsp minced ginger, 2 tbsp rice paste, and 1 tsp sugar in a bowl and mix until the powder hydrates.
4

Add half of the prepared seasoning to the julienned radish first and massage firmly until the radish softens slightly and takes on an even red color from the chili flakes.
5

Incorporate the cheonggak seaweed and scallions with the remaining seasoning and toss quickly, taking care not to overhandle as excessive rubbing can toughen the seaweed fibers before packing tightly.
6

Refrigerate the kimchi for one full day to allow the salinity of the seaweed and the savory fermented seasoning to harmonize perfectly, creating a deep marine aroma and crunchy texture.