Dongchimi is a type of kimchee that does not employ Korean pepper flakes (gochucaru). The heat in this of from julienned fresh peppers—red or green. Typically it’s made with Korean pear, bamboo shoots, or young radish in brine with fresh ginger and garlic, but I made mine with green mango and toasted coriander seeds. This tangy jar of Mango Dongchimi will be ready to eat in about five days.

동치미국수 (Dongchimi Guksu)

February 6, 2013

Location: Chez Moi

Recipe: Maangchi (video recipe below)

Chewy 소면 (somyeon, thin wheat flour noodles) are nestled in a frozen broth made with water, salt, sugar, vinegar and the sour brine of the 동치미 (dongchimi, winter water radish kimchi) I made here. For the spicy version (second picture from the top), 배추김치 (baechu kimchi, Napa cabbage kimchi) juice is added to the broth. Sliced dongchimi radish, julienned cucumber, sesame seeds and a halved hard-boiled egg (which I omitted) garnish the broth.

Check out the recipe after the jizzump.

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My fermented Korean radish (mu) is ready! I made pink (bunhong-saek dongchimi), white (dongchimi) and classic red pepper (kkakdugi) pickles. These ferment quickly—two or three days at room temperature then overnight in the fridge. The tart, complex flavor and crisp texture are fleeting, they are best eaten within ten days of cold fermentation. Kkadugi is my favorite side dish with fried fish or chicken.