Chonggak Muchim
Quick answer
- Total time
- 20 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Chonggak radishes are cut into thin diagonal slices, salted briefly and dressed with gochugaru and fish sauce, then eaten crunchy the same day rather than left to ferment.
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If the tender greens are still attached, they go in too.
Ingredients
Instructions
- 1
Wash 400 g of chonggak radish well to remove grit, and keep any tender green tops if they are attached.
Slice the radish diagonally about 0.5 cm thick so the seasoning can cling to broad cut surfaces.
- 2
Place the sliced radish in a bowl and sprinkle 1 tablespoon of coarse salt evenly over it.
Toss once halfway through the 15 minute salting time; the slices should bend slightly and a little liquid should collect in the bowl.
- 3
Rinse the salted radish once briefly in cold water to reduce excess salt without washing away all its bite.
Drain in a colander, then press firmly by hand so leftover water does not thin the seasoning.
- 4
In a separate bowl, first mix 2 tablespoons gochugaru, 1 tablespoon fish sauce, 1 teaspoon minced garlic, and 1 teaspoon sugar.
Stir until the pepper flakes look evenly moistened, with no dry pockets left in the paste.
- 5
Add the drained radish and 2 tablespoons chopped scallion to the seasoning.
Toss with your fingertips until every slice is stained red and coated on both sides; avoid crushing the radish so it stays crisp.
- 6
Add 1 teaspoon vinegar at the end and adjust the sharpness while the radish is already coated.
Let it stand at room temperature for 10 minutes, then serve right away while the texture is still crisp.
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