Korean Cheonggak Kimchi (Seaweed Kimchi)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Cheonggak kimchi uses cheonggak, a branching green seaweed, mixed with julienned radish and scallions in a paste of gochugaru, anchovy fish sauce, and sweet rice starch.
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The seaweed brings a firm, almost crunchy chew and a concentrated marine aroma absent from land-vegetable kimchi. Seasoning the radish first lets it absorb the brine, then the seaweed is tossed in briefly - prolonged handling toughens the strands. After one day of refrigeration, the seaweed's salinity merges with the fermented seasoning paste to produce a briny, sharp kimchi that sits naturally alongside seafood dishes and mild rice soups. Coastal households traditionally make this in autumn when fresh cheonggak comes into season.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Season
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.
- 4Season
Add half of the prepared seasoning to the julienned radish first and massage firmly until the radish softens slightly and takes on a red color from the chili flakes.
- 5Season
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.
- 6Season
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Cheonggak seaweed kimchi introduces a concentrated marine depth and firm chew to the table.
- Finish cue
- 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.
- Storage and reheating
- After one day of refrigeration, the seaweed's salinity merges with the fermented seasoning paste to produce a briny, sharp kimchi that sits naturally alongside seafood dishes and mild rice soups.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 9 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
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