Chonggak Kimchi (Ponytail Radish Kimchi), Adding Chili Powder to Hot Rice Paste Brings Out the Rich Color

Steps

1. 1

   Remove the small roots from the altari radish, and trim the skin from the root and leaf portions.

2. 2

   Remove the outer leaves, any that have turned yellow, and wilted leaves.

3. 3

   Wash the altari radish thoroughly and pickle using only sea salt.

4. 4

   While it pickles, combine 1 cup glutinous rice flour with 1.2L water and cook into a paste.

5. 5

   Add 4 cups chili flakes, half a cup of sugar, and 1/3 cup sea salt to the hot paste, stir, and let cool.

6. 6

   Slice 2 onions and 10 red chilies and blend in a blender.

7. 7

   Once the paste cools, add 1 cup anchovy fish sauce, 0.5 cup plum extract, and 0.5 cup salted shrimp.

8. 8

   Rinse the pickled radish 2-3 times to remove excess salt and cut into quarters.

9. 9

   Add 1 cup minced garlic and small green onions to the radish, then add the blended mixture and paste mixture and mix well.