Fermented
Chonggak-kimchi
Young Radish Kimchi
Whole young 'ponytail' radishes fermented with their greens — extra crunchy kimchi eaten root and all.
Chonggak-kimchi is made from small, finger-length young radishes (chonggak-mu) kept whole with their leafy tops attached, then salted and fermented in spicy paste. The playful name — 'bachelor kimchi' — comes from the radish's shape resembling a traditional unmarried man's topknot. It's prized for an exceptionally satisfying crunch, and you eat the whole thing, crisp root and tender greens together, usually in one or two bites. It's a common banchan and a particular favorite with noodle dishes and rice. Like other kimchi it ferments from fresh and sweet toward sour and funky. Its hearty texture makes it memorable even among many kinds of kimchi.
✦ Tastypinch tip
Grab it by the leafy stem end, which gives chopsticks more to hold than the smooth radish.
How to eat it
- Eat a whole small radish with its greens — bite or cut into a couple of pieces.
- Great as banchan with rice or noodles.
- Enjoy the crunch; that's its signature.
Common mistakes
- Don't discard the greens — the leafy tops are part of the dish.
- Like most kimchi it isn't vegan by default; ask if that matters.
Where to try it
- Banchan at home-style and noodle restaurants
- Traditional markets
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