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🍀 Chonggak Kimchi Written Recipe & Nutritional Facts
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✨ In This Video…
My Knife https://amzn.to/2WqSiGd
My Wok https://amzn.to/3sT2bYS
Portable Gas Stove https://amzn.to/3tj5LLE
Chonggak Moo (Ponytail Radish) Seeds https://amzn.to/3U1qcJG
Luffa https://amzn.to/3i7PtVb
Kimchi Container https://amzn.to/3V90ww4
Korean Kimchi Sea Salt https://amzn.to/3quc3JH
Gochugaru (Coarse) https://amzn.to/2W44kCT
Yondu https://amzn.to/3mTlqiy

🌈 Music

Music by Juju B. Goode - Time Machine - https://thmatc.co/?l=C04A445A

Music by Juju B. Goode - Rainbow (Freestyle) - https://thmatc.co/?l=AF93BC4C

Music by Anja Kotar - September - https://thmatc.co/?l=A2A4336B

🍀 Chonggak Kimchi

Ingredients
For the Ponytail Radish
9 lbs Chonggak moo, Korean ponytail radish with greens
2 1/2 cups Korean coarse sea salt or 2 cups coarse sea salt
3 cups water

For the Flour Porridge
2 cups water
5x5” dasima, dried kelp
2 to 3 dried shiitake mushrooms
3 tbsp all-purpose flour or sweet rice flour (you could also use 4 tbsp cooked rice)

For the Kimchi Paste
15 cloves of garlic
3 to 4 slices of ginger
1 small apple, roughly diced
1/2 of large onion, roughly diced
1/2 cup Yondu (you can use fish sauce or/and shrimp paste)
1/3 cup Maesilaek, Korean green plum extract or apple cider/juice
2 tbsp sugar
1 tbsp coarse salt to your taste
1 1/2 cups gochugaru, Korean red pepper flakes
2 bundles of green onions, cut into 2” long pieces



























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