Korean Cheonggak Kimchi (Seaweed Kimchi)
Quick answer
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.
What makes this special
- Cheonggak seaweed kimchi introduces a concentrated marine depth and firm chew to the table.
- Autumn seaweed with chewy texture and intense ocean depth no vegetable provides
- Seasoning the radish first before adding seaweed prevents the fibers from toughening
Key ingredients
Core cooking flow
- 1 Wash 200g of cheonggak seaweed thoroughly in running water to remove salt an...
- 2 Julienne 250g of radish into consistent 0.3cm thick strips to ensure even se...
- 3 Combine 4 tbsp gochugaru, 2.5 tbsp anchovy fish sauce, 1 tbsp minced garlic...
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. 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.
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.
After the steps
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