I often find that Koreans name their kimchi in a very honest way. This particular kimchi called “Bachelor Kimchi (chonggak kimchi, 총각김치)” is one of them. Chonggak means bachelor in Korean and this kimchi was named to honor the bachelors. You might wonder how these weird radish breed can honor the bachelors. Well, I leave it up to you to imagine.
Although the original name for this kimchi is “chonggak kimchi”, some people calls “altari moo kimchi (알타리 무김치)” instead. Altiari is the name for this particular radish.
I have to say this is perhaps my favorite radish kimchi. It has a deep robust flavor when fully fermented and still holds the crunchy texture that is so irresistible to bite on. Unlike cabbage kimchi, this radish kimchi is not ideal to eat when freshly made. After fermenting for a few days though, you will find the flavor and the texture to be quite addictive. I just can’t get enough.
These adorable radishes are called “Altari Moo (알타리 무)”, the inspirational vegetable of our bachelor kimchi. You will find them in many Korean markets. I even found some in my local farmers market the other day.
Scrape off the dirty surface of radish. And let’s cut off the hideous pony tail on top of his head.
Cut it in half or quarter lengthwise if the radishes are too big.
Sprinkle with coarse sea salt and let them sit for 2 hours, turning once or twice during that time.
Rinse them well and let them drain in a colander.
Meanwhile, make a fish stock by using dried pollock slices or anchovies. Reserve 3/4 cup + 2 tablespoon the stock and discard the fish.
Combine the 3/4 cup stock and 2 tablespoon of sweet rice flour. Let it cook over medium heat until thickens, stirring constantly. It should take about 2-3 minutes. Let cool.
You will only use 1/2 cup of this glue. Freeze the leftover for later use to make other kimchi.
In a blender, puree the onion, garlic, ginger, apple, and 2 tablespoon of the fish stock until smooth.
In a mixing bowl, combine 1/2 cup of rice glue, 1/2 cup Korean chili flakes, onion garlic puree mixture, sugar, anchovy sauce, and salted shrimps (if using). Mix well and let it sit for 10 minutes to incorporate.
The time has come to assemble the bachelors…!
I used a baking sheet to do the job. Just smother the chili paste mixture onto the radishes until they fully and evenly coated. You might want to do this a small batches at a time to avoid overflowing.
Store in a airtight container and let them sit on the room temperature for 2 days, then transfer to the refrigerator and continue to ferment for 5 more days. They should be so ready to eat.
Below is the picture after a week of fermentation. It was just perfect; crunch, robust, and full of bacteria! (I mean the probiotics, you know…)
This bachelor kimchi yields a slightly different flavor than most radish kimchi (Kkattugi) that people are accustomed to, but this has to be the most beloved radish kimchi of all. Maybe because its name?
So you might wonder and ask; “Then, are there kimchi called Bachelorette Kimchi?” Well, the answer is “No!”.
I hope you get to enjoy these adorable bachelors on your Korean table someday.
- 3-1/4 lb young radish bunches
- 1/2 cup Korean coarse sea salt
- one handful dried pollock or 5-6 dried large anchovies
- 2 tablespoon sweet rice flour (chapssal-garu)
- 2 cups water
- 1/4 onion diced
- 1/4 apple peeled and diced
- 4 cloves garlic
- 1/2 " piece ginger
- 3 tablespoon Korean anchovy sauce
- 1 tablespoon salted shrimps optional
- 2 teaspoon sugar
- 1/2 cup Korean chili flakes (gochugaru)
- Clean the radish by scraping off the dirty surface and cut off the tail. Keep the green leafy stem part is attached to the radish. Cut the white part of radish in half of quarter if they are too big. Rinse them well.
- In a large shallow bowl on in a kitchen sink, place the radishes and sprinkle with sea salt evenly all over. Let them soak for 2 hours, turning once or twice. When the radishes seem wilted and lifeless, rinse in a water a couple of times and drain in a colander. Let them sit while you are getting the filling ready.
- Meanwhile, in a small pot, combine dried pollock or anchovies with 2 cups of water and bring to boil, simmer for 5 minutes. Strain to reserve 3/4 cup + 2 tablespoon of stock. Discard the fish.
- In a small pot, combine 3/4 cup of reserved stock with 2 tablespoon of sweet rice flour. Bring them to med-high heat to boil and thicken, whisking constantly. This is the sweet rice glue (You will only use 1/2 cup of this glue). Let it cool.
- In a blender, combine onion, apple, garlic, ginger, salted shrimps (if using), with the reserve 2 tablespoon of fish stock. Puree them until very smooth. Transfer the mixture to a mixing bowl, add 1/2 cup of the reserved sweet rice glue, Korean chili flakes, anchovy sauce, and sugar. Mix well and let it sit for 10 minutes for the chili flakes to soften up.
- In a large shallow mixing bowl or a baking pan, place the radishes and smother with the chili mixture. You might need to do this in batches to avoid overflowing. Toss, rub and incorporate the chili mixture to evenly coat the radishes and its leafy stems. Store the radish kimchi in a airtight container and let it sit on the room temperature for 2 days first, then store in the refrigerator for 5 more days. Your bachelor kimchi should be ready to eat. (Toss the kimchi with the kimchi juice on the bottom)