Chonggak Kimchi, one of Korea's traditional fermented foods, is made primarily with radishes mixed with salted fish and crunchy radish greens. Its charm lies in its simple yet bold flavor, and it has gained significant interest among foreigners for its unique aroma and deep taste. Beyond being a simple side dish, Chonggak Kimchi offers a glimpse into Korea's kimchi culture, which varies widely in preparation and regional characteristics. In this post, I will introduce the history and benefits of Chonggak Kimchi, a staple of traditional Korean fermented foods known for its health benefits, along with popular dishes that feature Chonggak Kimchi.
The term "CHONGGAK" in Chonggak Kimchi
originates from the resemblance of the radish stems to the image of a traditional Korean bachelor wearing a gat (a traditional Korean hat).
What is Kimchi?
Kimchi is a traditional fermented food representing Korea, made by fermenting salted vegetables with seasonings like red pepper powder, garlic, ginger, and salted fish. Thanks to the umami flavor developed through various seasonings and the fermentation process, kimchi has become a central dish in Korean cuisine. In particular, it is rich in vitamins, minerals, and probiotics, making it a healthful fermented food that has gained global attention.
Types of Kimchi and Chonggak Kimchi
There are over 200 types of kimchi in Korea, each featuring unique flavors due to the diverse ingredients and methods used in different regions. Among these, Chonggak Kimchi is made with altari radishes (small radishes), and a distinguishing feature is that the stems and roots are used in their entirety. The crunchy texture and natural sweetness of the altari radish create a harmonious flavor, and its relatively familiar spicy taste makes it especially popular among foreigners.
The History and Origin of Chonggak Kimchi
Chonggak Kimchi became the spicy kimchi we know today after chili peppers were introduced to Korea. It originated as a type of fermented food developed to preserve vegetables through Korea's long winters, with whole radishes salted and eaten in this way. The name "Chonggak" derives from the resemblance of the radish stems to the look of a traditional Korean bachelor wearing a gat (a traditional Korean hat). Even its name reflects Korea's cultural sentiment.
Regional Characteristics of Chonggak Kimchi
In each region of Korea, the flavor and degree of fermentation of kimchi vary according to the unique climate and ingredients. In the Jeolla region, Chonggak Kimchi is made with ample amounts of salted fish, creating a rich umami flavor. In contrast, the Gyeongsang region uses fewer seasonings, highlighting the fresh taste of the radish itself. In the Seoul and Gyeonggi regions, the balance of seasonings and salted fish is adjusted to achieve a harmonious blend of spiciness and umami, resulting in a more universally appealing flavor. The distinct flavors of kimchi by region offer foreigners an interesting experience to understand the diversity and originality of Korean food culture.
Nutrients and Benefits of Chonggak Kimchi for Health
Chonggak Kimchi, a traditional Korean fermented food, is rich in vitamin C and antioxidants, and the fermentation process produces beneficial probiotics that can greatly support gut health. Additionally, it is low in calories, and the natural sweetness of radish provides a sense of satisfaction, making it an ideal fermented food for foreigners seeking a healthy diet. With the added umami flavor from salted fish, Chonggak Kimchi is both delicious and highly regarded as a nutritious fermented food. It is particularly recommended for those interested in improving gut function.
Three Signature Dishes Using Traditional Korean Fermented Chonggak Kimchi
1. Chonggak Kimchi Bokkeumbap (Chonggak Kimchi Fried Rice)
Chonggak Kimchi Bokkeumbap is a dish where the crunchy texture and fermented umami flavor of Chonggak Kimchi blend harmoniously with rice. While Napa cabbage kimchi is commonly used as the main ingredient in fried rice, using Chonggak Kimchi offers a more unique and special texture and taste. When stir-fried with finely chopped meat and sesame oil, the result is a savory yet spicy meal. This dish is particularly convenient for busy modern people, as it can be prepared in advance and enjoyed as a healthy Korean recipe for a quick meal.
2. Chonggak Kimchi Bibim Guksu (Cold Noodles with Chonggak Kimchi)
Chonggak Kimchi Bibim Guksu is a refreshing summer delicacy that captures the cool crunchiness and spicy flavor of radish kimchi in a cold noodle dish. To prepare, well-fermented radish kimchi is placed atop noodles, and a sauce made of gochujang (Korean red chili paste), vinegar, and sesame oil is mixed in to enhance the flaovr. Then, the noodles are tossed with vegetables to complete this iconic Korean summer dish. Though this combination may be unfamiliar to foreigners, the fresh taste of Chonggak kimchi, a traditional Korean fermented food, adds a unique freshness that makes it an easy-to-enjoy cold noodle dish. Especially with its spicy sauce, Bibim Guksu is a delightful, crunchy dish to cool down with in the summer.
3. Chonggak Kimchi Jeon (Chonggak Kimchi Pancake)
Chonggak Kimchi Jeon is a traditional Korean pancake made by mixing radish kimchi generously into a flour batter. Unlike kimchi pancakes made with napa cabbage, this dish features plump radish pieces from the chonggak kimchi, offering a delightful crunch. Especially when pan-fried to a golden crisp, Chonggak Kimchi Jeon releases a savory, spicy flavor with every bite, making it a popular dish among foreigners as a light and enjoyable Korean-style tapas.
Chonggak Kimchi is a traditional Korean fermented food with a rich, tangy flavor, embodying cultural nuances and a spirit of transformation. Beyond simply being food, it represents the essence of Korea's natural environment, the art of handmade preparation, and regional characteristics, making it an integral part of Korean kimchi culture.
Made with healthy Korean ingredients, Chonggak Kimchi offers a crunchy, umami-rich experience, showcasing the appeal of kimchi and providing foreigners with a unique opportunity to explore the diversity of fermented foods.
As an important health-focused fermented dish, we hope that more people worldwide will come to appreciate Korea through various kinds of kimchi, including Chonggak Kimchi, and embrace its charm.
