Korean Radish Greens Kimchi
Quick answer
Mucheong kimchi is made from the leafy greens and stems of Korean radish, cut into 5 cm lengths, salted in coarse brine, then coated in a paste of sweet rice flour, gochu...
What makes this special
- Glutinous rice paste grounds spicy seasoning to the fibrous stems of Mucheong-kimchi greens.
- Glutinous rice paste keeps seasoning anchored to the coarse radish leaf fibers
- Extended fermentation softens the fibers and deepens the fermented aroma
Key ingredients
Core cooking flow
- 1 Wash 800 g radish greens several times until no grit remains, then trim away any tough outer stems.
- 2 Sprinkle 45 g coarse salt over the thick stems first, then mix in the leaves after 10 minutes.
- 3 Rinse the salted greens twice under running water to remove surface salt.
Mucheong kimchi is made from the leafy greens and stems of Korean radish, cut into 5 cm lengths, salted in coarse brine, then coated in a paste of sweet rice flour, gochugaru, anchovy fish sauce, minced garlic, ginger, and onion. The thick, fibrous stems grip the seasoning and hold up through fermentation without turning mushy, keeping a firm chew even after weeks in the refrigerator. Sweet rice flour acts as a glue that prevents the coating from sliding off the stems as the kimchi ages. Anchovy fish sauce lays down a deep seafood umami as the base layer, while onion moderates the chili heat with natural sweetness. The greens are a practical use of the entire radish rather than just the root, and the finished kimchi works beyond the banchan role: torn into pieces and added to siraegi soup, it enriches the broth; stirred into doenjang jjigae, it deepens the fermented soybean flavor with another layer of fermented complexity.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Wash 800 g radish greens several times until no grit remains, then trim away any tough outer stems.
Cut them into about 5 cm lengths and separate the leafy parts from the thicker stems for more even salting.
- 2Season
Sprinkle 45 g coarse salt over the thick stems first, then mix in the leaves after 10 minutes.
Let everything brine for about 30 minutes total, turning once midway so the greens wilt without becoming overly salty.
- 3Season
Rinse the salted greens twice under running water to remove surface salt.
Taste one stem; if it is sharply salty, rinse once more, then squeeze firmly so excess water will not thin the seasoning paste.
- 4Season
Stir 6 tbsp gochugaru into 120 ml cooled sweet rice paste first so the flakes hydrate and color the paste evenly.
Mix in 70 ml anchovy fish sauce, 25 g minced garlic, and 8 g minced ginger until smooth and thick.
- 5Season
Slice 80 g onion thinly and fold it into the seasoning paste.
Add the squeezed greens and toss from the bottom upward, working the paste between the stems so every piece is coated without crushing the leaves.
- 6Season
Pack the kimchi tightly into an airtight container and level the surface so few air pockets remain.
Leave it at room temperature for 1 to 2 hours, then refrigerate and check the seasoning after one day before serving.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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