Korean Cheonggak Kimchi (Seaweed Kimchi)
Cheonggak kimchi is made with cheonggak, a type of green seaweed, mixed with julienned radish and scallions in a seasoning of gochugaru, anchovy fish sauce, and sweet rice paste. The seaweed contributes a distinctive chewy, almost crunchy texture and a concentrated ocean aroma that sets this kimchi apart from plant-based varieties. Seasoning the radish first and then tossing the seaweed in quickly is important because overworking toughens the seaweed's delicate structure. After one day of refrigeration the brine from the seaweed mingles with the fermented seasoning, producing a kimchi with pronounced marine depth that pairs naturally with seafood dishes and mild rice soups.
Adjust Servings
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.
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