Chonggak kimchi

This kimchi variety is made with chonggakmu—small-sized, firm, and crispy ponytail radishes with tender green stems. The radishes, together with the stems, are brined or salted and are then generously coated in a kimchi paste before they are left to ferment.

The spicy kimchi mixture is usually made with a thick rice flour paste that is combined with chili flakes, minced garlic and ginger, and additions such as anchovy paste or fish sauce. Chonggak kimchi is usually served as a side (banchan) with a variety of Korean dishes.